Caribbean Sweet Potato And Black Bean Stew Recipes

CARIBBEAN SWEET POTATO AND BLACK BEAN STEW RECIPE

Steps:

• Cut the sweet potatoes into small 3/4-to-1-inch cubes and place in the slow cooker.
• Measure out the rest of the ingredients. Rinse the can of black beans and set aside. Measure out the string beans and the peppers and onion mix. Measure out the vegetable broth, jerk seasoning paste, thyme, cinnamon, and herbs.
• Combine the sweet potatoes, black beans, red pepper and onion mix, green beans, jerk seasoning, thyme, cinnamon, and salt in the slow cooker. Mix well.
• Cook on low for 4-5 hours or until the vegetable are tender.
• Turn on warm and adjust the salt if it needs it.

CARIBBEAN SWEET POTATO & BEAN STEW

Steps:

• 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.
• Then adjust seasonings and serve with almonds and hot pepper sauce if desired.
• To toast almonds spread in a single layer on a baking sheet and toast at 350 degrees for 8-10 minutes.
• 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.
• 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.