Recipe courtesy of Mrs. T's Pierogies
Recipe courtesy of Mrs. T's Pierogies
Watch how to make this recipe.
Caribbean Stew Over Pierogies
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- Total: 35 min
- Prep: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 228
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 11 g
- Sugar
- 9 g
- Protein
- 10 g
- Cholesterol
- 2 mg
- Sodium
- 553 mg
- Total: 35 min
- Prep: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 228
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 11 g
- Sugar
- 9 g
- Protein
- 10 g
- Cholesterol
- 2 mg
- Sodium
- 553 mg
Ingredients
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Directions
- 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.
Cook’s 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.
