TLC Cooking "Caribbean Sweet Potato & Bean Stew"

Caribbean Sweet Potato & Bean Stew

Caribbean Sweet Potato & Bean Stew

Cook Time 5 to 6 hours
Prep Time 10 minutes

YIELD Makes 4 servings
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INGREDIENTS

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 salt
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.

PREPARATION:

Slow Cooker Directions

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.

This recipe appears in: Island

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