Caribbean Stew Over Pierogies

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 1/4 cups green bell peppers, chopped
• 3/4 cup onion, chopped
• 1 1/2 cups sweet potatoes, peeled,cut in small cubes
• 1 (14 1/2 ounce) can chicken broth
• 1 teaspoon jamaican jerk spice
• 1 (17 ounce) box frozen potato and onion pierogies
• 1 (15 ounce) can black beans, drained and rinsed

Recipe

• 1 heat oil in a large saucepan over medium-high heat.
• 2 add pepper and onion.
• 3 cook and stir until vegetables are crisp-tender.
• 4 stir in small sweet potato cubes, broth and home-spice blend or jerk seasoning.
• 5 bring to a boil.
• 6 reduce heat; simmer until potato is tender, about 15 minutes.
• 7 meanwhile, cook pierogies according to package instructions.
• 8 drain the pierogies and divide among warm dinner plates; keep warm.
• 9 add black beans to the vegetable mixture and heat through.
• 10 with a potato masher or fork, mash a small portion of the vegetable mixture against the saucepan to slightly thicken sauce.
• 11 spoon over the pierogies.