African Quinoa Stew

1 1/2 cup Chopped Onion
2 cans of kidney beans (19 oz)
2 cups tomato sauce
1 cup quinoa, rinsed and drained
6 Tbsp peanut butter

Heat large, greased frying pan on medium. Add onion. Cook for about 8 minutes, stirring often, until softened. Transfer to 3 1/2 to 4 quart slow cooker. Add remaining 4 ingredients, 1 cup water and a generous sprinkle of salt and pepper. Stir. Cook, covered, on low for 5-6 hours or on high for 2 1/2 t o3 hours. Makes 8 cups.

Recipe can be halfed. Still good without the beans, if you are not a bean fan...just add diced tomatoes.