Jamaican Red Bean Stew Recipe

Jamaican Red Bean Stew Recipe

Ingredients

Makes 4 servings

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 large carrots, cut into 1/4-inch slices
• 2 garlic cloves, minced
• 1 large sweet potato, peeled and cut into 1/4-inch dice
• 1/4 teaspoon crushed red pepper
• 3 cups cooked or 2 (15.5-ounce) cans dark red kidney beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes, drained
• 1 teaspoon hot or mild curry powder
• 1 teaspoon dried thyme
• 1/4 teaspoon ground allspice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup water
• 1 (13.5-ounce) can unsweetened coconut milk

Method

1. In a large saucepan, heat the oil over medium heat
2. Add the onion and carrots, cover and cook until softened, 5 minutes
3. Add the garlic, sweet potato and crushed red pepper
4. Stir in the kidney beans, tomatoes, curry powder, thyme, allspice, salt and black pepper
5. Stir in the water, cover and simmer until the vegetables are tender, about 30 minutes
6. Stir in the coconut milk and simmer, uncovered, for 10 minutes to blend flavors and thicken the sauce
7. If a thicker sauce is desired, puree some of the vegetables with an immersion blender
8. Serve immediately

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