Caribbean Sweet Potato & Bean Stew - cooking recipe

Ingredients

2 medium sweet potatoes (about 1 lb)
2 cups frozen cut green beans
1 (15 ounce) can black beans, rinsed and drained
1 (14 ounce) can vegetable broth
1 small onion, sliced
2 teaspoons jamaican jerk spice
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup slivered almonds (best if toasted)
hot pepper sauce (optional)

Preparation

If cooking in the slow cooker- combine all ingredients, except for almonds, in the slow cooker. Cover; cook on low for 5 to 6 hours or high 2-3 hours until vegetables are tender.
Then adjust seasonings and serve with almonds and hot pepper sauce if desired.
To toast almonds spread in a single layer on a baking sheet and toast at 350 degrees for 8-10 minutes.
To cook on the stove, if you add any meats, cook those first, then add all ingredients to a large pot, bring up to a boil, then reduce heat and cover, simmer for 1-2 hours or until vegetables are tender.
Use same directions for seasonings and hot sauce, but you can also toast your almonds in the microwave for 20-30 seconds in a bowl.