Caribbean squash and sweet potato stew

Yield: 1 servings

Measure Ingredient


3 medium onions, finely sliced 1 cup water or vegetable broth 1 clove garlic, minced or pressed ½ tsp. dried red pepper flakes ½ tsp.

ground allspice 1 16-ounce can tomatos 1 small butternut squash (about 1½ lbs.), peeled, seeded, cut into small chunks 1 pound sweet potatos, peeled and cut into small chunks pepper to taste 1 16-ounce can black beans, drained 2 sprigs parsley, finely chopped, for garnish 1-2 limes, cut in wedges, for garnish Saute onions in water or basalmic vinegar.

Add remaining ingredients, except black beans, parsley, limes. Cover cook on medium low heat until squash and potatos are cooked, about 20 minutes.

About 10 minutes before serving, add black beans and cook to heat through.

Serve over rice, with parsley sprinkled over top for garnish, and a squeeze of lime.

Enjoy! Converted by MMCONV vers. 1½

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