Caribbean Sweet Potato Bean Stew Recipes

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CARIBBEAN SWEET POTATO AND BLACK BEAN STEW RECIPE



Caribbean Sweet Potato and Black Bean Stew Recipe image

Caribbean Sweet Potato and Black Bean Stew Recipe

Provided by Sabrina Quairoli

Categories     Dairy Free Recipes

Time 4h15m

Yield 6

Number Of Ingredients 9

1 tablespoon Jerk seasoning paste
2 lb of sweet potatoes cut into small 1 inch cubes
1 can 14 oz of black beans
1.25 cups of frozen string beans cut and defrosted (or frozen)
1.5 cups of frozen red peppers, green peppers, and onion slice mix
1 cup of vegetable broth
1/2 teaspoon of thyme
1/4 teaspoon of cinnamon
1/4 teaspoon of salt

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.

Nutrition Facts : Calories 190.55 kcal, Fat 0.48 g, TransFat 0.0 g, Cholesterol 0.0 mg, Carbohydrate 43.17 g, Protein 4.99 g, Fiber 8.09 g, Sugar 11.29 g, SaturatedFat 0.13 g, Sodium 191.95 mg

CARIBBEAN SWEET POTATO & BEAN STEW



Caribbean Sweet Potato & Bean Stew image

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.

Provided by carolinagal05

Categories     Stew

Time 4h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 medium sweet potatoes (about 1 lb)
2 cups frozen cut green beans
1 (15 ounce) can black beans, rinsed and drained
1 (14 ounce) can vegetable broth
1 small onion, sliced
2 teaspoons jamaican jerk spice
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup slivered almonds (best if toasted)
hot pepper sauce (optional)

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.

Nutrition Facts : Calories 227.6, Fat 3.9, SaturatedFat 0.4, Sodium 184.6, Carbohydrate 39.2, Fiber 11.5, Sugar 5.1, Protein 10.6

CARIBBEAN STEW OVER PIEROGIES



Caribbean Stew Over Pierogies image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon olive oil
1 large sweet green bell pepper, chopped (1-1/4 cups)
1 medium onion, chopped (3/4 cup)
1 medium sweet potato, peeled, cut in small cubes (1-1/2 cups)
1 (14.5-ounce) can ready-to-serve chicken broth (see Note)
1 teaspoon Caribbean jerk seasoning (see note)
1 (16.9-ounce) box frozen potato & onion pierogies
1 (15-ounce) can black beans, rinsed, drained

Steps:

  • 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 (I prefer to lay the frozen pierogies in an inch of boiling water in a large skillet, overlapping them slightly; don't bother sauteeing them in butter afterwards.)
  • 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.

JERK SWEET POTATO & BLACK BEAN CURRY



Jerk sweet potato & black bean curry image

Serve your vegetable curry Caribbean style, flavoured with thyme, jerk seasoning and red peppers - great with rice and peas

Provided by Sarah Cook

Categories     Dinner, Main course

Time 1h35m

Number Of Ingredients 13

2 onions, 1 diced, 1 roughly chopped
2 tbsp sunflower oil
50g ginger, roughly chopped
small bunch coriander, leaves and stalks separated
3 tbsp jerk seasoning
2 thyme sprigs
400g can chopped tomato
4 tbsp red wine vinegar
3 tbsp demerara sugar
2 vegetable stock cubes, crumbled
1kg sweet potato, peeled and cut into chunks
2 x 400g cans black beans, rinsed and drained
450g jar roasted red pepper, cut into thick slices

Steps:

  • Gently soften the diced onion in the sunflower oil in a big pan or casserole.
  • Meanwhile, whizz together the roughly chopped onion, ginger, coriander stalks and jerk seasoning with a hand-held blender. Add to the softened onion and fry until fragrant. Stir in the thyme, chopped tomatoes, vinegar, sugar and stock cubes with 600ml water and bring to a simmer. Simmer for 10 mins, then drop in the sweet potatoes and simmer for 10 mins more. Stir in the beans, peppers and some seasoning, and simmer for another 5 mins until the potatoes are almost tender. Cool and chill for up to 2 days.
  • To serve, gently heat through on the hob. Roughly chop most of the coriander leaves and stir in, then serve scattered with the remaining leaves.

Nutrition Facts : Calories 209 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 14 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium

CARIBBEAN BLACK BEAN STEW



Caribbean Black Bean Stew image

The tang of the citrus gives this otherwise fairly traditional Southwestern-style chili a taste of the Caribbean. Adapted from World Wide Recipes and posted for ZWT5.

Provided by TxGriffLover

Categories     Stew

Time 42m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 tablespoons vegetable oil
2 onions, finely chopped
4 garlic cloves, finely chopped
4 chopped fresh jalapeno chilies, chopped (more or less to taste)
2 (15 ounce) cans black beans, rinsed and drained
1 (15 ounce) can chopped tomatoes (with their liquid)
2 cups water
3/4 cup orange juice
1/4 cup lime juice (or lemon)
2 tablespoons chili powder
2 tablespoons ground cumin
2 teaspoons grated orange zest
1 teaspoon grated lime zest (or lemon)
salt & freshly ground black pepper
sour cream, chopped cilantro, chopped scallions, lime wedges

Steps:

  • Heat the oil in a large heavy pot over moderate heat and saute the onions until lightly browned, about 10 minutes. Add the garlic and jalapenos and cook, stirring frequently, for 2 minutes.
  • Add the remaining ingredients and bring to a boil. Reduce the heat and simmer covered for 30-45 minutes. If you want a thicker stew, mash some of the beans against the side of the pot with the back of a spoon and stir them into the mixture.
  • Serve with any or all of the optional garnishes if desired.

CARIBBEAN SWEET POTATO SALAD



Caribbean Sweet Potato Salad image

This is a 90's potato salad - a new and improved, redone, much better potato salad. Not only does it have a sweet potato, in addition to a Russet potato, but it also contains corn, cucumber, and peanuts! Corn oil will do if you don't have canola.

Provided by jessica

Categories     Salad     Vegetable Salad Recipes

Time 1h

Yield 5

Number Of Ingredients 13

1 large russet potato, peeled and quartered
1 large sweet potato, peeled and quartered
1 cup corn
1 teaspoon prepared Dijon-style mustard
2 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro
1 clove garlic, minced
3 tablespoons canola oil
½ teaspoon salt
¼ teaspoon ground black pepper
1 cucumber, halved lengthwise and chopped
½ red onion, thinly sliced
¼ cup finely chopped peanuts

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.

Nutrition Facts : Calories 231.4 calories, Carbohydrate 27.8 g, Fat 12.6 g, Fiber 4.5 g, Protein 4.6 g, SaturatedFat 1.2 g, Sodium 290.4 mg, Sugar 7.2 g

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