Caribbean Stew over Pierogies

• 1 tablespoon olive oil
• 1 14 cups green bell peppers, chopped
• 34 cup onion, chopped
• 1 12 cups sweet potatoes, peeled,cut in small cubes
• 1 (14 1/2 ounce) can chicken broth
• 1 teaspoon jamaican jerk spice
• 1 (17 ounce) box frozen potato and onion pierogies
• 1 (15 ounce) can black beans, drained and rinsed

1. Heat oil in a large saucepan over medium-high heat.
2. Add pepper and onion.
3. Cook and stir until vegetables are crisp-tender.
4. Stir in small sweet potato cubes, broth and home-spice blend or jerk seasoning.
5. Bring to a boil.
6. Reduce heat; simmer until potato is tender, about 15 minutes.
7. Meanwhile, cook pierogies according to package instructions.
8. Drain the pierogies and divide among warm dinner plates; keep warm.
9. Add black beans to the vegetable mixture and heat through.
10. With a potato masher or fork, mash a small portion of the vegetable mixture against the saucepan to slightly thicken sauce.
11. Spoon over the pierogies.

olive oil, green bell peppers, onion, sweet potatoes, chicken broth, jerk spice, onion pierogies, black beans

Taken from www.food.com/recipe/caribbean-stew-over-pierogies-101221 (may not work)