Jamaican Sweet Potato Stew

• servings: 4 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

2 tablespoons olive oil

1 medium onion (finely chopped)

3 cloves garlic (chopped)

1 medium red capsicum (diced)

2 stalks spring onions (chopped)

2 sprigs thyme

½ teaspoon parsley

¼ teaspoon allspice

¼ teaspoon cayenne pepper

1 medium sweet potato (diced)

1 ½ cups cooked butter beans (or 400g can butter beans, rinsed)

1 cup coconut milk (or 420g can)

1 cup vegetable broth

Salt to taste

1 cup leafy greens

Directions

Heat oil in a large pot over medium-high heat. Add onions and bell peppers, and cook until onions are soft, for about 3 minutes. Stir in garlic and spring onion and cook for 1 minute.

Add green onions, thyme, dried parsley, allspice, cayenne pepper, sweet potato, and butter beans and stir to coat.

Stir in coconut milk and vegetable broth and bring to a boil, then reduce heat to simmer for 20 minutes

Stir in leafy greens and cook for about 4 minutes. Season with salt to taste if needed.

Nutrition

• Calories: 423 kcal
• Total Fat: 13 g
• Saturated Fat: 2 g
• Unsaturated Fat: 11 g
• Cholesterol: 0.04 mg
• Sodium: 752 mg
• Total Carbohydrate: 65 g
• Dietary Fiber: 8 g
• Total Sugars: 6 g
• Protein: 14 g