Slow Cooker Jamaican Red Bean Stew
Delish!"Its a great vegetarian meal that I really liked even though I eat meat. My friend who is vegetarian found it and wanted to make it and boy howdy were we glad we did. It was just great tasting even though I forgot to drain the beans. I served it with rice and pita. Adding to favorites." - Aimeelady
Yield: 4 Servings Ready in 8 hours, 10 minutes
favorite of 55 people 79 people want to try
|1 Tblspextra virgin olive oil|
|2 clovesgarlic; minced|
|2 cupssliced baby carrots|
|3 scallions; chopped|
|1 sweet potato; diced|
|1 candiced tomatores; (15 oz) drained|
|2 teaspoonscurry powder|
|1/2 teaspoondried thyme|
|1/4 teaspoonred pepper flakes|
|1/4 teaspoonground allspice|
|Salt and freshly ground black pepper|
|2 cansdark red kidney beans; (16 oz) drained and rinsed|
|1 canunsweetened light coconut milk; (14 oz)|
|1 cupvegetable broth|
Slow Cooker Jamaican Red Bean Stew Preparation
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.
To the cooker, add the carrots, scallions, sweet potato, and tomatoes.
Stir in the curry powder, thyme, red pepper flakes, allspice, and salt and pepper to taste.
Add the beans, coconut milk, and broth.
Reduce heat, cover, and cook on low for 6 to 8 hours.
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