Care to spice up your weeknight meal rotation? Get a taste of the Caribbean with this easy-to-make recipe featuring a variety of canned foods. Cooking with cans reduces time spent in the kitchen, without sacrificing nutrition, so you can spend more time with family and feel proud of the meal you put on the table.
Recipe courtesy of Jackie Newgent, RDN
Drain canned beans and canned tomatoes, combining and reserving the canned liquids for later use; set all aside. Drain canned sweet potatoes; set aside.
In a wok or extra-large skillet, heat oil on high. Add the bell peppers and stir-fry until lightly caramelized, about 3 minutes. Add ginger, garlic and white part of the scallions and stir-fry until fragrant, about 30 seconds. Add beans, tomatoes, coconut milk, ¼ cup of the reserved bean-tomato liquid, salt and mixture of cayenne, cinnamon and allspice. Cook while stirring until sauce is slightly thickened, about 3 minutes. Add sweet potatoes and cook while gently stirring until sweet potatoes are heated through and sauce is thickened, about 2 minutes more.
Remove from heat and stir in the green part of the scallions. Adjust seasoning.
Transfer to a large serving bowl or individual bowls, sprinkle with the peanuts and cilantro, and serve.
200 Calories; 7 g Total Fat; 3.5 g Saturated Fat; 0 g Trans Fat; 0 mg Cholesterol; 370 mg Sodium; 29 g Total Carbohydrate; 7 g Dietary Fiber; 6 g Total Sugars; 0 g Added Sugars; 6 g Protein; 0 mcg Vitamin D; 61 mg Calcium; 2 mg Iron; 524 mg Potassium
