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Bahamian Bean And Corn Stew With Sweet Potatoes - 10 pts

Bahamian Bean And Corn Stew With Sweet Potatoes - 10 pts is a volume 10-10 oct 2007 recipe made with Dried Beans Pinto Or Cranberry Beans, Dried Thyme, Canola Oil, Garlic, and Onion. Serves 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 cup
• 1/2 tsp
• 2 tbsp
• 5
• 1
• 1
• 1
• 3 cup
• 1
• 1 tbsp
• 2 tsp
• 1 tsp
• 1 tsp
• 1/4 tsp
• 2 cup
• 8 oz

Method (preview)

1. 1

   Inches.

2. 2

   Bring to a boil over high heat.

3. 3

   Skim off the foam and stir in the thyme.

4. 4

   Reduce the heat to low, cover and simmer, stirring occasionally, for 1 1/4 hours or until tender.

5. 5

   Drain the beans, return to the pot, and set aside. (This may be done 1 to 3 days ahead.

6. 6

   Heat the oil in a Dutch oven over medium-high heat.

7. 7

   Add the garlic, onion, bell pepper and chile pepper (if using) and cook, stirring occasionally, for 6 minutes or until the vegetables are tender.

8. 8

   Stir in the broth, sweet potato, beans, ginger, turmeric, paprika, coriander and salt.

9. 9

   Bring to a boil over high heat.

10. 10

    Reduce the heat to low, partially cover and simmer for 25 minutes or until the sweet potatoes are tender.

11. 11

    Stir in the corn, cover and simmer for 5 minutes longer or until tender.

12. 12

    Remove from the heat and stir in the pineapple (with juice).

13. 13

    Ladle the stew into bowls and serve with lime wedges, if using.

14. 14

    Contributed to the FareShare Gazette by Chupa; 24 October 2007. www.fareshare.net