Caribbean Stew Over Pierogies

1. 1

   Heat oil in a large saucepan over medium-high heat.

2. 2

   Add pepper and onion.

3. 3

   Cook and stir until vegetables are crisp-tender.

4. 4

   Stir in small sweet potato cubes, broth and home-spice blend or jerk seasoning.

5. 5

   Bring to a boil.

6. 6

   Reduce heat; simmer until potato is tender, about 15 minutes.

7. 7

   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.)

8. 8

   Drain the pierogies and divide among warm dinner plates; keep warm.

9. 9

   Add black beans to the vegetable mixture and heat through.

10. 10

    With a potato masher or fork, mash a small portion of the vegetable mixture against the saucepan to slightly thicken sauce.

11. 11

    Spoon over the pierogies.

12. 12

    Note: Use vegetable broth in place of chicken broth for a vegetarian entree.

13. 13

    If you can't find jerk seasoning at the supermarket, blend garlic salt, ground allspice and red pepper in desired proportions.

* Per serving · 4 servings · Values may vary.

No additional tips available.