Caribbean Coconut Red Bean Stew

0){ ?> Coconut Red Bean Stew is rated / 5 based on votes.

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:

1. Mince garlic. Put olive oil into slow cooker and set on “High.” Add garlic and replace slow cooker lid while you prepare other ingredients.
2. Add sweet potato, carrots, scallions, and tomatoes.
3. Add curry powder, red pepper flakes, thyme, allspice, salt and pepper, and stir.
4. Add beans, coconut milk, broth (or water)
5. Turn heat setting to “Low” and cook for 6 to 8 hours, covered.

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