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Caribbean Vegetable Stew Recipe

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This recipe for Caribbean Vegetable Stew, by , is from Only the Best Volume II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stephanie Waidelich
Added: Friday, July 25, 2008


1/3 cup water
1 large onion, chopped
1 red or green bell pepper, chopped
3 cups peeled & chunked sweet potatoes
1 15 oz. can tomato sauce
1 15 oz. can diced tomatoes with jalapenos
1 20 oz. can pineapple chunks with juice
2 cups chunked green apples (unpeeled)
1 4 oz. can chopped green chilies
1/2 cup vegetable broth
1 15 oz. can pinto beans, drained and rinsed
1 15 oz. can black beans, drained and rinsed
1 15 oz. can kidney beans, drained and rinsed
2 tbsp brown sugar
2 tsp chili powder
1 tsp ground cumin
1 tsp ground oregano
1/4 tsp cinnamon

Place the water in a large pot. Add onion and bell pepper. Cook, stirring occasionally, for 5 minutes. Add sweet potatoes, tomato sauce, tomatoes, pineapple, apples, chilies and vegetable broth. Bring to a boil, reduce heat, cover and cook over low heat for 45 minutes, stirring occasionally. Add beans and seasonings, mix well and continue to cook over low heat for another 10 minutes, stirring occasionally. Serve over brown rice or other whole grain.

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