Caribbean Sweet Potato & Bean Stew |
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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 6 |
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I got this recipe from the Easy Home Cooking magazine. I like trying new and different things so I made this. The only thing I did differently when I made it was I added about four chicken tenderloins about 2oz each cut up into chunks. Also, I cooked this in about 1 1/2 hours in a pot rather than in the slow cooker as the redipe requests. Ingredients:
2 medium sweet potatoes (about 1 lb) |
2 cups frozen cut green beans |
1 (15 ounce) can black beans, rinsed and drained |
1 (14 ounce) can vegetable broth |
1 small onion, sliced |
2 teaspoons jamaican jerk spice |
1/2 teaspoon dried thyme |
1/4 teaspoon salt |
1/4 teaspoon ground cinnamon |
1/4 cup slivered almonds (best if toasted) |
hot pepper sauce (optional) |
Directions:
1. If cooking in the slow cooker- combine all ingredients, except for almonds, in the slow cooker. Cover; cook on low for 5 to 6 hours or high 2-3 hours until vegetables are tender.
2. Then adjust seasonings and serve with almonds and hot pepper sauce if desired.
3. To toast almonds spread in a single layer on a baking sheet and toast at 350 degrees for 8-10 minutes.
4. To cook on the stove, if you add any meats, cook those first, then add all ingredients to a large pot, bring up to a boil, then reduce heat and cover, simmer for 1-2 hours or until vegetables are tender.
5. Use same directions for seasonings and hot sauce, but you can also toast your almonds in the microwave for 20-30 seconds in a bowl.
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