Jamaican Bobsled Beans and Rice

Ingredients:

Cooking Directions:

Sauté onion, bell pepper, ginger root, garlic, jalapeno chili, and herbs in oil in large saucepan until tender, about 5 minutes. Stir in flour, cook 1 minute. Stir coconut milk, lime juice and rind into pan; add sweet potatoes and squash and heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, 10-15 minutes. Add beans; cook until hot through, 1-2 minutes. Season to taste with salt and pepper. Serve stew over rice; sprinkle generously with cilantro. You can make this recipe 1-2 days in advance; refrigerate covered. If desired, add 12 oz-16 oz cubed cooked chicken or turkey to the stew. Courtesy American Dry Bean Board.

Nutritionist Recommended For: