Caribbean Stew over Pierogies

I haven't tried this yet, but it sounds delicious!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1 1⁄4 cups green bell peppers, chopped
• 3⁄4 cup onion, chopped
• 1 1⁄2 cups sweet potatoes, peeled,cut in small cubes
• 1 (14 1/2ounce) can chicken broth
• 1  teaspoon  jamaican jerk spice
• 1 (17ounce) box frozen potato and onion pierogies
• 1 (15 ounce) can black beans, drained and rinsed

Directions

1. Heat oil in a large saucepan over medium-high heat.
2. Add pepper and onion.
3. Cook and stir until vegetables are crisp-tender.
4. Stir in small sweet potato cubes, broth and home-spice blend or jerk seasoning.
5. Bring to a boil.
6. Reduce heat; simmer until potato is tender, about 15 minutes.
7. Meanwhile, cook pierogies according to package instructions.
8. Drain the pierogies and divide among warm dinner plates; keep warm.
9. Add black beans to the vegetable mixture and heat through.
10. With a potato masher or fork, mash a small portion of the vegetable mixture against the saucepan to slightly thicken sauce.
11. Spoon over the pierogies.