Thai Peanut Sauce

1 bell pepper, diced
1 head broccoli, washed and floreted
~1 cup water (more if too thick)
1 cup natural peanut butter (more if too thin)
1 Tbsp maple syrup, agave nectar (my favs), or other sweetener
1 Tbsp soy sauce (Braggs Liquid Aminos is my fav)
1 can dark red kidney beans (or other if you prefer, or about 1 cup cooked from scratch)
Dash crushed red pepper to taste
1/4 tsp paprika (smoked paprika if you got it adds some dimension)
Dash black pepper
Dash garlic powder (optional, I don't think it's needed)

Boil broccoli and bell pepper in the water in a large sauce pan until they begin to get tender, about 3-5 minutes.  Turn down heat to a medium low and add peanut butter and more water if needed to form a thick sauce, it should not be able to hold its own shape, but not too runny either. Add soy sauce and sweetener.

Adjust the peanut butter to water ratio as needed, and more soy sauce or sweetener to taste.  Rinse canned beans and add along with spices. Simmer until beans are warmed and serve over rice (brown, jasmine, basmati, whatever you prefer) with wedges of limes and sprinkle dry roasted peanuts on top to garnish.

Squish fresh lime juice from the wedges before eating, or cheat like I do and use some from a bottle.

*Note: make sure you use natural peanut butter, the fake stuff comes out funny and the variable amounts of oil and sugars in them mess everything up.