Caribbean Stew over Pierogies |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I haven't tried this yet, but it sounds delicious! 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 1/2 ounce) can chicken broth |
1 teaspoon jamaican jerk spice |
1 (17 ounce) 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.
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