Tuesday, July 17, 2012

Jamaicain Red Bean Stew

Guess what new kitchen appliance I just got? 

A crock pot!

I had always been reluctant to get a crock pot because I was under the impression that these things are really only for cooking meat roasts or stuff like that.  Well, I looked up a ton of vegetarian crock pot recipes and was convinced I desperately needed one.

The first thing I made in it was from savvyvegetarian.com.  It's summertime, but of course in San Diego it feels like fall all year long.  A good, hearty soup is always appropriate.  This was an amazing one.

Jamaican Red Bean Stew


  • 1 Tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 cups sliced baby carrots
  • 3 scallions, chopped
  • 1 sweet potato, diced
  • 1 (15 oz) can diced tomatoes, drained
  • 2 tsp curry powder
  • 1/2 tsp dried thyme
  • 1/4 tsp red pepper flakes
  • 1/4 tsp ground allspice
  • Salt and freshly ground black pepper
  • 2 (16 oz) cans dark red kidney beans, drained and rinsed*
  • 1 cup unsweetened coconut milk
  • 1 - 2 cups unsalted vegetable broth or water
  • Optional: 1/4 tsp salt or to taste


  1. 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
  2. To the cooker, add the carrots, scallions, sweet potato, and tomatoes.
  3. Stir in the curry powder, thyme, red pepper flakes, allspice, and salt and pepper to taste
  4. Add the beans, coconut milk, and broth
  5. Reduce heat, cover, and cook on low for 6 to 8 hours

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