Caribbean Sweet Potato & Bean Stew
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Cook Time 5 to 6 hours
Prep Time 10 minutes
Makes 4 servings
|2||medium sweet potatoes (about 1 pound), peeled and cut into 1-inch cubes|
|2||cups frozen cut green beans|
|1||can (about 15 ounces) black beans, rinsed and drained|
|1||can (about 14 ounces) vegetable broth|
|1||small onion, sliced|
|2||teaspoons Caribbean jerk seasoning|
|1/2||teaspoon dried thyme|
|1/4||teaspoon ground cinnamon|
|1/3||cup slivered almonds, toasted*|
|Hot pepper sauce (optional)|
*To toast almonds, spread in single layer on baking sheet. Bake in preheated 350°F oven 8 to 10 minutes or until golden brown, stirring frequently.
- Combine sweet potatoes, beans, broth, onion, jerk seasoning, thyme, salt and cinnamon in slow cooker. Cover; cook on LOW 5 to 6 hours or until vegetables are tender.
- Adjust seasonings and serve with almonds and hot pepper sauce, if desired.
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