JAMAICAN BEANS AND RICE
From the Bean Education & Awareness Network (B.E.A.N.)
Makes 4 servings (about 1 cup each)

1/2 cup chopped onion
1/2 cup chopped red or green pepper
1 teaspoon minced garlic
1/2 small jalapeņo chili, veins and seeds discarded, minced
1 1/4 teaspoons dried thyme leaves
1/4 teaspoon ground allspice
1 tablespoon vegetable oil
1 can (141/2 ounces) fat-free reduced-sodium chicken broth
2 cans (15 ounces each) Red or Black beans or 3 cups cooked dry-packaged Red or Black beans, rinsed, drained
2 cups cubed peeled sweet potatoes (1/2-inch cubes)
3 tablespoons lime juice
3 cups cooked rice, warm

Saute onion, pepper, garlic, jalapeņo, thyme, and allspice in oil in medium saucepan 3 to 4 minutes.

Add chicken broth, beans and sweet potatoes to saucepan; heat to boiling. Reduce heat and simmer, uncovered, until sweet potatoes are tender, 10 to 15 minutes. Stir in lime juice. Serve over rice.

TIP: Frozen onion and green pepper, and prepared garlic can be used. Recipe can be prepared 1 to 2 days in advance; refrigerate, covered.

NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.