It’s been a while since I last blogged and I thought in honor of today’s somewhat chilly, drizzly day, I would share one of my all time favorite crock pot recipes: Caribbean Sweet Potato and Bean Stew. Though we have been having warm, spring days, here and there a day like today pops up that requires you to pull out your sweater and don shoes over flip-flops. My crock pot is ready for summer storage but I figure a day like today would be an excellent one for one last use!
This was one of my first recipes to make in my crock pot and has remained one of my favorites. It is easy, tasty and has a good kick. I hope you have a chance to try it out; I promise, you will not be disappointed.
hello my little wrinkly friend
this is the stuff : living in a household where non-spicy overrules your own spicy, I use less than half of what it calls for
Are you ready to try it?
Caribbean Sweet Potato and Bean Stew2 medium sweet potatoes (about 1 pound), peeled and cut into 1-inch cubes 2 cups frozen cut green beans 1 can (15 ounces) black beans, rinsed and drained 1 can (14.5 ounces) vegetable broth 1 small onion, sliced 2 teaspoons Caribbean jerk seasoning 1/2 teaspoon dried thyme 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/3 cup slivered almonds, toasted (to toast almonds, spread in single layer on baking sheet. bake in preheated oven 350 oven 8 to 10 minutes or until golden brown, stirring frequently) – I typically don’t toast the almonds but top it with some cheese.
Combine sweet potatoes, beans, broth, onion, jerk seasoning, thyme, salt and cinnamon in Crock Pot. Cover; cook on LOW 5 to 6 hours (I usually go with 5 and 1/2) or until vegetables are tender. Adjust seasonings. Serve with almonds (or cheese).