1/2jalapeno pepperveins and seeds discarded, minced
1 1/2tspthyme
1/4tspallspice
1 2/3cupvegetable broth(or chicken) low-sodium; use gluten-free commercial or homemade vegetable or chicken broths
1 2/3cupbeanseach, small red and black beans
2cupssweet potatopeeled and cubed
3tbsplime juice
Instructions
Heat oil in Dutch oven over medium-high heat. Saute onion, peppers, garlic, jalapeno, thyme and allspice for 3 to 4 minutes. Add chicken or vegetable broth, beans and sweet potatoes and heat to boil.
Reduce heat and simmer, uncovered, until sweet potatoes are tender about 10-15 minutes. Stir in lime juice. Serve over rice.