Caribbean Stew over Pierogies

Name: Caribbean Stew over Pierogies
Prep time: 40 min
Total time: 40 min
Yield: 4 serving(s)
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

Submitted by Mercy

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

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Ready In:: 40mins
Ingredients:: 8
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 1/2 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

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

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RECIPE SUBMITTED BY

Mercy

Longwood, FL

Greetings everyone! My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years. I enjoy cooking simple dishes with simple ingredients.

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