Caribbean Stew Over Pierogies
List of Ingredients
Caribbean Stew Over Pierogies
Recipe adapted from Mrs. T's Pierogies of Ateeco Inc., Shenandoah, Pa.
Ingredients:
1 Tbs. olive oil
1 large sweet green bell pepper, chopped (1-1/4 cups)
1 medium onion, chopped (3/4 cup)
1 medium sweet potato, peeled, cut in small cubes (1-1/2 cups)
1 (14.5-oz.) can ready-to-serve chicken broth (see note*)
1 tsp. Caribbean jerk seasoning (see note)
1 (16.9-oz.) box frozen potato and onion pierogies
1 (15-oz.) can black beans, rinsed, drained
*Note: Use vegetable broth in place of chicken broth for a vegetarian
entree. If you can't find jerk seasoning at the supermarket, blend garlic
salt, ground allspice and red pepper in desired proportions.
Preparation:
Heat oil in a large saucepan over medium-high heat. Add pepper and
onion. Cook and stir until vegetables are crisp-tender. Stir in small sweet
potato cubes, broth and home-spice blend or jerk seasoning. Bring to a
boil. Reduce heat; simmer until potato is tender, about 15 minutes.
Meanwhile, cook pierogies according to package instructions (I prefer to
lay the frozen pierogies in an inch of boiling water in a large skillet,
overlapping them slightly; don't bother sauteeing them in butter
afterwards.)
Drain the pierogies and divide among warm dinner plates; keep warm.
Add black beans to the vegetable mixture and heat through. With a
potato masher or fork, mash a small portion of the vegetable mixture
against the saucepan to slightly thicken sauce. Spoon over the pierogies.
Yield: 4 servings
Prep time: 35 minutes Recipe
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