Jamaican Red Bean Stew
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
• 1 Tbsp extra virgin olive oil• 2 cloves garlic, minced• 2 cups sliced baby carrots• 3 scallions, chopped• 1 sweet potato, diced• 1 (15 oz) can diced tomatoes, drained• 2 tsp curry powder • 1/2 tsp dried thyme• 1/4 tsp red pepper flakes • 1/4 tsp ground allspice• Salt and freshly ground black pepper • 2 (16 oz) cans dark red kidney beans, drained and rinsed• 1 can unsweetened coconut milk • 1 - 2 cups unsalted vegetable broth or water• Optional: 1/4 tsp salt or to taste
1. Pour the oil into a 4-quart slow cooker and set the cooker on high. Add the garlic and put the lid on the cooker while you prepare the rest of the ingredients
2. To the cooker, add the carrots, scallions, sweet potato, and tomatoes.
3. Stir in the curry powder, thyme, red pepper flakes, allspice, and salt and pepper to taste
4. Add the beans, coconut milk, and broth
5. Reduce heat, cover, and cook on low for 6 to 8 hours
Makes 6 servings
consider serving with couscous or quinoa
Number of Servings: 6
Recipe submitted by SparkPeople user PRINCESSEPETIT.
2. To the cooker, add the carrots, scallions, sweet potato, and tomatoes.
3. Stir in the curry powder, thyme, red pepper flakes, allspice, and salt and pepper to taste
4. Add the beans, coconut milk, and broth
5. Reduce heat, cover, and cook on low for 6 to 8 hours
Makes 6 servings
consider serving with couscous or quinoa
Number of Servings: 6
Recipe submitted by SparkPeople user PRINCESSEPETIT.
Nutritional Info Amount Per Serving
- Calories: 268.8
- Total Fat: 6.9 g
- Cholesterol: 0.0 mg
- Sodium: 641.2 mg
- Total Carbs: 42.1 g
- Dietary Fiber: 13.9 g
- Protein: 11.5 g
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