Slow Cooker Recipe

Caribbean Coconut Red Bean Stew

Caribbean Coconut Red Bean Stew

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Preparation time:
Slow Cooker Size 3.5L+
Serves: 4
Cooking time:

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.


  • 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

  • 2 teaspoons curry powder
  • ½ teaspoon dried thyme
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon ground all-spice
  • salt and pepper to taste


  • 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

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