Jamaican Red Bean Stew

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 268.4
  • Total Fat: 7.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 771.6 mg
  • Total Carbs: 40.5 g
  • Dietary Fiber: 11.9 g
  • Protein: 12.6 g

View full nutritional breakdown of Jamaican Red Bean Stew calories by ingredient
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Adapted from Quick-Fix Vegetarian by Robin Robertson. Adapted from Quick-Fix Vegetarian by Robin Robertson.
Number of Servings: 6


    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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