Caribbean Squash and Sweet Potato Stew
3 medium onions, finely sliced
1 cup water, vegetable broth or balsamic vinegar
1 clove garlic, minced or pressed
1/2 teaspoon dried red pepper flakes
1/2 teaspoon ground allspice
1 16-ounce can tomatos
1 small butternut squash (about 1 1/2 lbs.), peeled, seeded, cut into small chunks
1 pound sweet potatos, peeled and cut into small chunks
pepper to taste
1 16-ounce can black beans, drained
2 sprigs parsley, finely chopped, for garnish
1-2 limes, cut in wedges, for garnish
Saute onions in water, vegetable broth or basalmic vinegar.
Add remaining ingredients, except black beans, parsley, limes. Cover cook on medium low heat until squash and potatos are cooked, about 20 minutes.
About 10 minutes before serving, add black beans and cook to heat through.
Serve over rice, with parsley sprinkled over top for garnish, and a squeeze of lime.