Jamaican Black Bean Stew

Jamaican Black Bean Stew

One of my new favorites! This unusual (unless you eat a lot of Jamaican food) dish has some interesting foods paired together. It is fresh, light, delicious, healthy and easy! What more could you want. I was going to wait to post until I made another batch and could post a picture, but I can't withhold such a fabulous recipe until them.

2 C. uncooked brown rice
2 lbs. sweet potatoes
3 pounds butternut squash
1 can vegetable broth (14 ounces)
1 large onion, coarsely chopped
2 garlic cloves, minced
1 Tbsp. curry powder
1 1/2 tsp ground allspice
1/2 tsp ground red pepper (I used black)
1/4 tsp salt
2 cans (15 ounce) black beans, rinsed and drained
1/2 cup raisins (I used more!)
3 Tbsp fresh lime juice
1 cup diced tomato
1 cup diced peeled cucumber

1. Prepare rice according to package directions. Meanwhile, peel sweet potatoes; cut into 3/4 inch chunks to measure 4 cups. Peel squash; remove seeds. Cut into 3/4 inch cubes to measure 5 cups.
2. Combine sweet potatoes, squash, broth, onion, garlic, curry powder, allspice, red pepper and salt in Dutch oven (or stock pot). Bring to a boil; reduce heat to low. Cover and simmer 15 minutes or until sweet potatoes and squash are tender. Add beans and raisins; simmer 5 minutes or until heated through. Stir in lime juice.
3. Serve stew over brown rice; top with tomato and cucumber.