Caribbean Stew Over Pierogies

Directions

1. 1
   Heat oil in a large saucepan over medium-high heat.
2. 2
   Add pepper and onion.
3. 3
   Cook and stir until vegetables are crisp-tender.
4. 4
   Stir in small sweet potato cubes, broth and home-spice blend or jerk seasoning.
5. 5
   Bring to a boil.
6. 6
   Reduce heat; simmer until potato is tender, about 15 minutes.
7. 7
   Meanwhile, cook pierogies according to package instructions (I prefer to lay the frozen pierogies in an inch of boiling water in a large skillet, overlapping them slightly; don't bother sauteeing them in butter afterwards.)
8. 8
   Drain the pierogies and divide among warm dinner plates; keep warm.
9. 9
   Add black beans to the vegetable mixture and heat through.
10. 10
    With a potato masher or fork, mash a small portion of the vegetable mixture against the saucepan to slightly thicken sauce.
11. 11
    Spoon over the pierogies.
12. 12
    Note: Use vegetable broth in place of chicken broth for a vegetarian entree.
13. 13
    If you can't find jerk seasoning at the supermarket, blend garlic salt, ground allspice and red pepper in desired proportions.