Caribbean Coconut Red Bean Stew
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Coconut Red Bean Stew is rated
/
5
based on votes.
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Preparation time: |
10 minutes |
Slow Cooker Size |
3.5L+ |
Serves: |
4 |
Cooking time: |
LOW 6-8 hours |
This spicy Caribbean stew is a meal unto itself. Just add some crusty
bread or a green salad. As for drinks to pair it with, you could always
go with a fruity rum cocktail or beer. If you want to have wine with
dinner, look for a fruity Riesling, or an Alsatian Gewurztraminer.
They’re full-bodied and fruity enough to help put out the fire from the
spicy stew and taste great.
Ingredients:
- 2 cloves garlic, minced
- 1 tablespoon extra virgin olive oil
- 1 sweet potato, diced
- 2 cups sliced baby carrots
- 3 scallions, chopped
- 1 425g (15 oz) can diced tomatoes, drained
- 2 425g (16 oz) cans dark red kidney beans, drained and rinsed
- 1 cup unsweetened coconut milk
- 1 - 2 cups vegetable broth or water
- 2 teaspoon curry powder
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes
- ¼ teaspoon ground allspice
- Salt and pepper to taste
Steps:
- Mince garlic. Put olive oil into slow cooker and set on “High.”
Add garlic and replace slow cooker lid while you prepare other
ingredients.
- Add sweet potato, carrots, scallions, and tomatoes.
- Add curry powder, red pepper flakes, thyme, allspice, salt and
pepper, and stir.
- Add beans, coconut milk, broth (or water)
- Turn heat setting to “Low” and cook for 6 to 8 hours, covered.
Thanks for visiting www.slowcookerrecipes.org.uk
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