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Jamaican Red Bean Stew

Jamaican Red Bean Stew

1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
2 cups sliced baby carrots
3 scallions, chopped
1 sweet potato, peeled and diced
1 (15-ounce) can diced tomatoes, drained
2 teaspoons curry powder
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1/4 teaspoon ground allspice
Salt and freshly ground black pepper
2 (16-ounce) cans red kidney beans, drained and rinsed
1 (14-ounce) can unsweetened light coconut milk
1 cup vegetable broth

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. Cover and cook on low for 6 to 8 hours.

Serve over rice or couscous. Recipe provided by Gannett News Service from “Quick-Fix Vegetarian” by Robin Robertson (Andrews McMeel, 2007, $16.95).
Published: December 26. 2007 9:58AM


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