| |
| |
| 1/2 cup |
|
onion, chopped |
|
| 1/2 cup |
|
red or green bell peppers, chopped |
|
| 1 tsp |
|
garlic, minced |
|
| 1 |
|
small jalapeno pepper, minced |
|
| 1 1/4 tsp |
|
dried thyme |
|
| 1/4 tsp |
|
ground allspice |
|
| 1 Tbs |
|
vegetable oil |
|
| 1 |
|
14 1/2 oz. c chicken broth |
|
| 2 |
|
15 oz. can red or black beans, rinsed and drained |
|
| 2 cups |
|
sweet potatoes, peeled & cubed 1/2" |
|
| 3 Tbs |
|
lime juice |
|
| 3 cups |
|
cooked rice, warm |
|
|
|
| |
| 1 |
Saute onions, sweet and hot peppers, garlic, thyme and allspice in oil in a medium saucepan, 3-4 minutes. |
| 2 |
Add broth, beans and sweet potatoes. Bring to a boil, reduce heat, and simmer, uncovered, until sweet potatoes are tender, about 20(?) minutes. |
| 3 |
Stir in lime juice and serve over rice. |
|
| |
| Servings: 4 |
| Ready in: 30 minutes |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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