Caribbean Coconut Red Bean Stew recipe - how to make Caribbean Coconut Red Bean Stew in a slow cooker

Caribbean Coconut Red Bean Stew

Preparation time:	10 minutes
Slow Cooker Size	3.5L+
Serves:	4
Cooking time:	6 hours LOW heat

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 garlic cloves minced
1 tablespoon extra virgin olive oil
1 sweet potato diced
2 cups sliced baby carrots
3 scallions chopped
15 oz (400g) diced tomatoes drained
2 x 16 oz (450 g) dark red kidney beans drained and rinsed
1 cup unsweetened coconut milk
1-2 cups vegetable broth or
water
2 teaspoons curry powder
½ teaspoon dried thyme
¼ teaspoon red pepper flakes
¼ teaspoon ground all-spice
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.

Recipe End

Thanks for visiting www.slowcookerrecipes.org.uk

Featured Vegetable Recipe:

Caribbean Coconut Red Bean Stew

Ingredients

Steps: