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) | |
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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