Extra virgin olive oil, 1 tbsp
Garlic, 2 cloves
Carrots, raw, sliced, 2 cups
Scallions, raw, 3 medium (4-1/8" long)
1 sweet potato, 5" long
Canned tomatoes, 2 cups
Curry powder, 1 tbsp
Thyme, fresh, 1.5 tsp (or dried, 0.25 tsp)
Iodized salt, 1 tsp
Red pepper flakes, 0.25 tsp
Allspice, 0.25 tsp
Pepper, black, pref. fresh-ground, 1 tsp
Beans, great northern, 3 cups
Beans, black, 1 cup
Light coconut milk, 1.75 cup
Water, 1 cup

(If you're starting with dried beans, soak & cook them ahead of time. Any combo will work--great northern & black were what I happened to have on hand. The original recipe calls for kidney beans.)

Pour oil into a 4-qt slow cooker & set cooker on high. Add the garlic & put lid on cooker while preparing the remaining ingredients.

To the cooker, add the carrots, scallions, sweet potato, and tomatoes. Stir in the curry powder, red pepper flakes, allspice, salt & pepper. Add the beans, coconut milk, & water. Reduce heat, cover, & cook on low for 6-8 hrs.

Serving Size: 6 servings, 1.5 cups each

Number of Servings: 6

Recipe submitted by SparkPeople user RUTHXG.

 

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