Source: America's Favorite Food Associations

Jamaican Beans & Rice
A spicy dish for the family.
Serves: 6
Prep Time: 35 minutes
Cook Time: 25 minutes


1 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 Tablespoon ginger root, finely chopped
1 1/2 teaspoons garlic, minced
1 small jalapeno chili, seeded and veins removed, finely chopped
1 teaspoon dried thyme leaves
1/8 teaspoon ground allspice
2 Tablespoons Crisco® Vegetable Oil
3 Tablespoons flour
1 can (14 ounces) light coconut milk
1 Tablespoon lime juice
2 teaspoons grated lime rind
2 cups cubed peeled sweet potatoes, (1 inch cubes)
2 cups cubed peeled butternut squash, (1 inch cubes)
1 can (15 ounces) red beans or black beans, rinsed, drained
1 can (8 1/2 ounces) baby lima beans, rinsed, drained
salt and pepper, to taste
4 cups cooked rice, hot
Finely chopped cilantro, as garnish

Saute' onion, bell pepper, ginger root, garlic, jalapeno chili, and herbs in oil in large saucepan until tender, about 5 minutes. Stir in flour, cook 1 minute.

Stir coconut milk, lime juice and rind into pan; add sweet potatoes and squash and heat to boiling. Reduce heat and simmer, covered, until,vegetables are tender, 10 to 15 minutes.

Add beans; cook until hot through, 1 to 2 minutes. Season to taste with salt and pepper. Serve stew over rice; sprinkle generously with cilantro.

Jamaican Bobsled Beans & Rice can be made 1 to 2 days in advance; refrigerate covered. If desired, 12-16 ounces cubed cooked chicken or turkey can be added to the stew.