Caribbean Sweet Potato & Bean Stew

• 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)

1. 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.
2. Then adjust seasonings and serve with almonds and hot pepper sauce if desired.
3. To toast almonds spread in a single layer on a baking sheet and toast at 350 degrees for 8-10 minutes.
4. 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.
5. 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.

sweet potatoes, beans, black beans, vegetable broth, onion, jerk spice, thyme, salt, ground cinnamon, almonds, pepper sauce

Taken from www.food.com/recipe/caribbean-sweet-potato-bean-stew-229125 (may not work)