Caribbean Sweet Potato And Bean Stewcrockpot 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.

CARIBBEAN SWEET POTATO GRATIN

Steps:

• Preheat oven to 350 degrees and coat a 9-x-13-inch casserole dish with cooking spray.
• Combine the first 8 ingredients (garlic through coconut milk) in a medium bowl. Pour one third of this mixture into the prepared casserole dish. Layer half of the sweet potatoes in the bottom, then top with half of the rice, half of the black beans, and half of the spinach. Pour on another third of the coconut mixture (smoothing a bit to distribute evenly), and repeat the layers of sweet potato,rice, beans, and spinach. Pour the remaining coconut mixture over all and smooth to distribute evenly.
• In a small bowl, combine the cornmeal, vegetable oil, thyme, cumin and salt. Sprinkle over prepared gratin.
• Bake, uncovered, for about 60 minutes, rotating pan in oven after 30 minutes to ensure even baking. When finished, the gratin topping should be crisp and slightly golden brown and the potatoes will be tender. Let stand 2 or 3 minutes before serving to allow potatoes to absorb any remaining liquid.

CARIBBEAN SWEET POTATO SALAD

Steps:

• Place the Russet potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add the sweet potato, and cook about 15 minutes more. Remove a piece of each potato, and cut it in half to see if it is cooked enough. Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.
• In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
• Cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled. Toss the peanuts in just before serving.

AFRICAN SWEET POTATO STEW

Steps:

• Place onion, jalapeno peppers, garlic, ginger, cumin, salt, coriander, cinnamon, and red pepper flakes in a large slow cooker. Pour in water and stir to combine. Mix in sweet potatoes, tomatoes, chickpeas, and peanut butter.
• Set cooker to Medium-High, cover, and cook until sweet potatoes are tender and stew has thickened, about 6 hours. Stir in green beans, cover, and continue cooking until beans are heated through, 15 to 20 minutes.