Recipe: Caribbean Stew over Pierogies (using frozen pierogies)

CARIBBEAN STEW OVER PIEROGIES

1 tablespoon olive oil
1 large sweet green bell pepper, chopped (1 1/4 cups)
1 medium onion, chopped (3/4 cup)
1 medium sweet potato, peeled, cut in small cubes (1 1/2 cups)
1 (14.5 ounce) can chicken broth*
1 teaspoon Caribbean jerk seasoning**
1 (16.9 ounce) box frozen potato and onion pierogies
1 (15 ounce) can black beans, rinsed, drained

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. Serves 4.

*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.

Recipe adapted from source: Mrs. T's Pierogies of Ateeco Inc., Shenandoah, Pa.