Recipe courtesy of Mrs. T's Pierogies

Caribbean Stew Over Pierogies

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  • Total: 35 min
  • Prep: 35 min
  • Yield: 4 servings
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Ingredients

Directions

  1. 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.
  2. 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.)
  3. 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.

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