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 oz.) can chicken broth (or vegetable broth)
1 teaspoon Caribbean jerk seasoning*
1 (16.9 oz.) box frozen potato & onion pierogies
1 (15 oz.) can black beans, rinsed and drained

Heat oil in a large saucepan over medium-high heat. Add bell 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. 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.

*If you can't find jerk seasoning at the supermarket, blend garlic salt, ground allspice and red pepper in desired proportions.

Makes 4 servings
Adapted from source: Mrs. T's Pierogies of Ateeco Inc.