Whew! What a week! I was determined to get in a run two Sunday’s ago. So determined that I made myself sick! I woke up and went to the gym. It was 8:30 am. The gym doesn’t open until 11 am on Sunday’s. From there, I went to the training studio I do boot camp at (I have a key). Both treadmills were already being used. At this point I have 3 choices: go to another gym and try to get a day pass, skip the run altogether, or run outside in the 22 degree cold. I chose to do 5 miles in the freezing cold. It was exhilarating! And then I woke up sick on Tuesday. A Z-Pack of antibiotics and a bottle of prescription couch medicine later and now I’m back!
So, this week’s recipe was supposed to be last week’s recipe when I was down and out. I made this last week, and it was very tasty and super easy! I love sweet potatoes. I also love different flavor and spice combinations. This one has both.
Caribbean Sweet Potato and Bean Stew
From Crock-Pot It’s Slow Cooker Time
2 medium sweet potatoes (about 1 pound), peeled and cut into 1-inch cubes
2 cups frozen cut green beans
1-15 oz can black beans, rinsed and drained
1-14 oz can vegetable broth
1 small onion, sliced
2 teaspoons Caribbean jerk seasoning
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/3 cup slivered almonds, toasted
Combine sweet potatoes, beans, broth, onion, jerk seasoning, thyme, salt and cinnamon in Crock-Pot slow cooker. Cover; cook on LOW 5-6 hours or until vegetables are tender. Adjust seasonings. Serve with almonds.
I didn’t use any almonds in mine. I’m sure they add a nice crunch. This would be great served with a grilled chicken breast too! If you give it a try, tell me about it!
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Live. Life. Beautifully.