Ingredients:
2 medium sweet potatoes (about 1 pound), peeled and cut into 1-inch cubes
2 cups frozen cut green beans
1 can (15 ounces) black beans, rinsed and drained
1 can (14 ½ ounces) vegetable broth
1 small onion, sliced
2 teaspoons Caribbean jerk seasoning
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon cinnamon
Salt and pepper to taste
⅓ cup slivered almonds
Hot pepper sauce, optional
Directions:
1. Combine sweet potatoes, green and black beans, broth, onion, jerk seasoning, thyme, salt and cinnamon in slow cooker.
2. Cover; cook on low for 5 to 6 hours or until vegetables are tender.
3. Meanwhile, preheat oven to 350°F. Spread almonds in single layer on baking sheet. Bake 8 to 10 minutes or until golden brown, stirring frequently.
4. Season to taste with salt and pepper. Sprinkle with almonds. Serve with hot pepper sauce, if desired.
2 medium sweet potatoes (about 1 pound), peeled and cut into 1-inch cubes
2 cups frozen cut green beans
1 can (15 ounces) black beans, rinsed and drained
1 can (14 ½ ounces) vegetable broth
1 small onion, sliced
2 teaspoons Caribbean jerk seasoning
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon cinnamon
Salt and pepper to taste
⅓ cup slivered almonds
Hot pepper sauce, optional
Directions:
1. Combine sweet potatoes, green and black beans, broth, onion, jerk seasoning, thyme, salt and cinnamon in slow cooker.
2. Cover; cook on low for 5 to 6 hours or until vegetables are tender.
3. Meanwhile, preheat oven to 350°F. Spread almonds in single layer on baking sheet. Bake 8 to 10 minutes or until golden brown, stirring frequently.
4. Season to taste with salt and pepper. Sprinkle with almonds. Serve with hot pepper sauce, if desired.