Caribbean Stew Over Pierogies |
|
 |
Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Ingredients:
1 tablespoon olive oil |
1 large sweet green bell pepper, chopped (1-1/4 cups) |
1 medium onion, chopped (3/4 cup) |
1 medium sweet potato, peeled, cut in small cubes (1-1/2 cups) |
1 (14.5-ounce) can ready-to-serve chicken broth (see note) |
1 teaspoon caribbean jerk seasoning (see note) |
1 (16.9-ounce) box frozen potato & onion pierogies |
1 (15-ounce) can black beans, rinsed, drained |
Directions:
1. Heat oil in a large saucepan over medium-high heat. Add pepper and onion. Cook and stir until vegetables are crisp-tender. Stir in small sweet potato cubes, broth and home-spice blend or jerk seasoning. Bring to a boil. Reduce heat; simmer until potato is tender, about 15 minutes.
2. Meanwhile, cook pierogies according to package instructions (I prefer to lay the frozen pierogies in an inch of boiling water in a large skillet, overlapping them slightly; don't bother sauteeing them in butter afterwards.)
3. Drain the pierogies and divide among warm dinner plates; keep warm. Add black beans to the vegetable mixture and heat through. With a potato masher or fork, mash a small portion of the vegetable mixture against the saucepan to slightly thicken sauce. Spoon over the pierogies.
4. Note: Use vegetable broth in place of chicken broth for a vegetarian entree. If you can't find jerk seasoning at the supermarket, blend garlic salt, ground allspice and red pepper in desired proportions.
|
|