Authentic Jamaican Black Bean & Sweet Potato Stew Recipe

INGREDIENTS

2 cups brown rice 2 pounds sweet potatoes 3 pounds butternut squash 1 large onion, coarsely chopped 1 can (about 14 ounces) vegetable broth 3 cloves garlic, minced 1 tablespoon curry powder 1‑1/2 teaspoons ground allspice 1/2 teaspoon ground red pepper 1/4 teaspoon salt 2 cans (15 ounces each) black beans, rinsed and drained 1/2 cup raisins 3 tablespoons fresh lime juice 1 cup diced tomato 1 cup diced peeled cucumber

PREPARATION:

1. Prepare rice according to package directions. Peel sweet potatoes; cut into 3/4-inch chunks to measure 4 cups. Peel squash; remove seeds. Cut flesh into 3/4-inch cubes to measure 5 cups.
2. Combine potatoes, squash, onion, broth, garlic, curry powder, allspice, pepper and salt in Dutch oven. Bring to a boil; reduce heat to low. Simmer, covered, 5 minutes. Add beans and raisins. Simmer 5 minutes or just until sweet potatoes and squash are tender and beans are hot. Remove from heat; stir in lime juice.
3. Serve stew over brown rice and top with tomato and cucumber.

This recipe appears in: Island NUTRITIONAL INFORMATION: Sodium 439 mg Protein 16 g Fiber 10 g Carbohydrate 102 g Saturated Fat 1 g Total Fat 4 g Calories from Fat 7 % Calories 463 DIETARY EXCHANGE: Vegetable 2 Fruit 1/2 Starch 5-1/2