INGREDIENTS
2
medium sweet potatoes (about 1 pound), peeled and cut into 1-inch cubes
2
cups frozen cut green beans
1
can (about 15 ounces) black beans, rinsed and drained
1
can (about 14 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*
Hot pepper sauce (optional)
*To toast almonds, spread in single layer on baking sheet. Bake in preheated 350°F oven 8 to 10 minutes or until golden brown, stirring frequently.
PREPARATION:
Slow Cooker Directions
- Combine sweet potatoes, beans, broth, onion, jerk seasoning, thyme, salt and cinnamon in slow cooker. Cover; cook on LOW 5 to 6 hours or until vegetables are tender.
- Adjust seasonings and serve with almonds and hot pepper sauce, if desired.
This recipe appears in:
Island
