Jamaican Red Bean Stew

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Jamaican Red Bean Stew calories by ingredient
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a vegan crockpot stew a vegan crockpot stew
Number of Servings: 6


    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.

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