Thai-Inspired Red Bean And Sweet Potato Stew

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1 1/2 cups water

1 Tbs. instant vegetable stock powder

1 stalk lemon grass, outer leaves removed, lower part only chopped into 2-inch pieces (discard grassy top)

1 tsp. Thai red curry paste

1 1/2 lbs. sweet potatoes, peeled, quartered and chopped

1 3/4 cups cooked red kidney beans or

15-oz. can red kidney beans, drained (rinsed if nonorganic)

Salt to taste

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