Jamaican Red Bean Stew Recipe

 JamaicaScene.com: Jamaica Travel Guide

Jamaican Red Bean StewIngredients:

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 (14 oz) can unsweetened light coconut milk
1 – 2 cups vegetable broth or water

Preparation:

  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

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