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Caribbean Sweet Potatoes and Black Beans

Caribbean Sweet Potatoes and Black Beans

Make this delicious Sweet Potato and Black Bean dish for a dinner with Caribbean flair. The flavor of the hot Italian turkey sausage really goes well with the spices in the dish to give this recipe a well-rounded island flavor.

Cooking Light NOVEMBER 1999

  • Yield: 5 servings (serving size: 1 cup sweet potato mixture and 1/2 cup rice)

Ingredients

  • 1 (5-ounce) package yellow rice mix
  • 3 (4-ounce) links hot Italian turkey sausage
  • 2 teaspoons butter or stick margarine
  • 1/2 cup thinly sliced onion
  • 1 garlic clove, minced
  • 2 cups Maple-Glazed Sweet Potatoes
  • 1 cup fat-free, less-sodium chicken broth
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon ground cinnamon
  • 3/4 cup sliced green onions
  • 1 (15-ounce) can black beans, rinsed and drained

Preparation

Remove seasoning packet from rice mix; discard. Cook rice according to package directions, omitting fat. Keep warm.

Crumble the sausage into a large nonstick skillet, and stir over medium-high heat until browned (about 8 minutes). Drain sausage, and set aside.

Melt the butter in pan over medium-high heat. Add thinly sliced onion and garlic, and sauté for 3 minutes. Stir in the Maple-Glazed Sweet Potatoes and the next 4 ingredients (potatoes through cinnamon), and reduce heat to medium. Cover and cook for 10 minutes. Stir in sausage, green onions, and beans; cover and cook 3 minutes or until thoroughly heated. Serve over rice.

Nutritional Information

Amount per serving
  • Calories: 406
  • Calories from fat: 22%
  • Fat: 9.8g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 1.4g
  • Protein: 20.2g
  • Carbohydrate: 60.1g
  • Fiber: 5.4g
  • Cholesterol: 62mg
  • Iron: 3.3mg
  • Sodium: 637mg
  • Calcium: 52mg
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Caribbean Sweet Potatoes and Black Beans recipe

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