Spicy Caribbean Stew

• 2 Tsp oil
• 2 yellow onions
• 4-6 cloves garlic
• 1 small green pepper
• 3 Tsp curry powder
• 1 Tsp salt
• hot sauce of your choice
• 2 medium red potatoes
• 2 medium sweet potatoes
• 8 cups cooking stock
• 1/4 cup cilantro or parsley
• 2 cups cooked red (or pinto) beans
• juice from 3 lemons
• 3/4 cooked brown rice

1. Saute chopped onion, garlic and green pepper in oil. Add turmeric and curry powder and cook until onion is translucent and soft, about 5 minutes. Add diced potatoes (both red and sweet). Saute for 5 minutes, adding 1/2 cup stock if it gets too dry. When potatoes appear golden colored from the spice, not "fried to golden brown" - add remaining stock and beans. Cover, and let simmer until potatoes are very soft, about 30 minutes. Puree with hand mixer or food processor, until somewhat chunky but not smooth. Return to pot and add the cooked rice, lemon juice, coriander and hot sauce. Heat through, and serve with bread or side salad.

oil, yellow onions, garlic, green pepper, curry powder, salt, hot sauce, red potatoes, sweet potatoes, cooking stock, cilantro, red, lemons, brown rice

Taken from www.epicurious.com/recipes/member/views/spicy-caribbean-stew-1237290 (may not work)