Recipe: Jamaican Red Bean Stew (using coconut milk, crock pot)

JAMAICAN RED BEAN STEW

"This hearty stew will fill your home with the fragrant scent of island cooking. This recipe doesn't require any separate pans, since the small amount of garlic has time to mellow in the oil right in the cooker while you prepare the remaining ingredients."

1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
2 cups sliced baby carrots
3 scallions, chopped
1 sweet potato, peeled and diced
1 (15 ounce) can diced tomatoes, drained
2 teaspoons curry powder
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1/4 teaspoon ground allspice
Salt and freshly ground black pepper
2 cans (16 ounces) each red kidney beans, drained and rinsed
1 (14 ounce) can unsweetened light coconut milk
1 cup vegetable broth
Hot cooked rice or couscous (for serving)

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.

To the cooker, add the carrots, scallions, sweet potato and tomatoes. Stir in the curry powder, thyme, red pepper flakes, allspice and salt and pepper to taste. Add the beans, coconut milk and broth.

Turn crock pot to LOW. Cover crock pot and cook on LOW for 6 to 8 hours.

Serve over rice or couscous.

Makes 6 servings
Source: Quick-Fix Vegetarian by Robin Robertson