Diabetic Dish of the Week - Slow Cooker Caribbean Sweet Potato and Black Bean Stew

This week's Diabetic Dish of the Week is a Slow Cooker Caribbean Sweet Potato and Black Bean Stew.

Slow Cooker Caribbean Sweet Potato and Black Bean Stew
Ingredients

2 medium Sweet potato, about 1 pound (cut in into 1 - inch cubes)
2 cups frozen Cut Green Beans
1 can (15 ounces) Black Beans, rinsed and drained
1 can (14 ounces) Reduced Sodium Vegetable Broth
1 small Onion (sliced)
1/4 teaspoon Cinnamon
1/2 teaspoon Dried Thyme
2 teaspoons Caribbean Jerk Seasoning
1/4 teaspoon Sea Salt
1/3 cup slivered Almonds (toasted)


Directions

Combine all ingredients in to slow cooker and cook on low for 5 - 6 hours, until sweet potatoes are tender. Sprinkle each serving evenly with Almonds.

Number of Servings: 4

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving about 1/2 cup
Calories: 221
Total Fat: 5 g
Cholesterol: 0 mg
Sodium: 708 mg
Total Carbs: 34 g
Dietary Fiber: 9 g
Protein: 9 g