Monday, November 26, 2012

Jamaican Red Bean Stew

Jamaican Red Bean Stew
Quick-Fix Vegetarian, page 162

Serves 4-6


1 Tbsp olive oil
2 cloves garlic, minced
2 cups carrot, sliced
3 green onions, sliced
1 sweet potato, diced
1 15-oz can diced tomatoes, drained
2 tsp curry powder
1/2 tsp thyme
1/4 tsp red pepper flakes
1/4 tsp allspice
Salt and pepper
2 16-oz cans kidney beans, drained and rinsed
1 14-oz can coconut milk
1 cup vegetable broth


  1. Pour oil into a 4-quart pot over low heat. Add garlic and put the lid on while preparing remaining ingredients.

  2. Add carrots, green onions, sweet potato, and tomatoes. Stir in the herbs and spices; add beans, coconut milk, and broth.

  3. Cover and cook on low heat for 30 minutes.

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