Caribbean Sweet Potato & Bean Stew
I got this recipe from the Easy Home Cooking magazine. I like trying new and different things so I made this. The only thing I did differently when I made it was I added about four chicken tenderloins about 2oz each cut up into chunks. Also, I cooked this in about 1 1/2 hours in a pot rather than in the slow cooker as the redipe requests.
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INGREDIENTS
Nutrition- 2
- 2cups frozen cut green beans
- 1
- 1(14 ounce) can vegetable broth
- 1
- 2teaspoons jamaican jerk spice
- 1⁄2teaspoon dried thyme
- 1⁄4teaspoon salt
- 1⁄4teaspoon ground cinnamon
- 1⁄4cup slivered almonds (best if toasted)
- hot pepper sauce (optional)
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DIRECTIONS
- 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.
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