Vegetarian

Jamaican Red Bean Stew is for Dinner.

Jamaican Red Bean Stew takes 25 minutes to prepare.

Jamaican Red Bean Stew takes 360 minutes to cook.

Jamaican Red Bean Stew makes 6 servings.

The ingredients for Jamaican Red Bean Stew are:

Extra virgin olive oil, 1 tbsp
Garlic, 2 cloves
Carrots, raw, sliced, 2 cups
Scallions, raw, 3 medium (4-1/8" long)
1 sweet potato, 5" long
Canned tomatoes, 2 cups
Curry powder, 1 tbsp
Thyme, fresh, 1.5 tsp (or dried, 0.25 tsp)
Iodized salt, 1 tsp
Red pepper flakes, 0.25 tsp
Allspice, 0.25 tsp
Pepper, black, pref. fresh-ground, 1 tsp
Beans, great northern, 3 cups
Beans, black, 1 cup
Light coconut milk, 1.75 cup
Water, 1 cup

Here is how you make Jamaican Red Bean Stew:

(If you're starting with dried beans, soak & cook them ahead of time. Any combo will work--great northern & black were what I happened to have on hand. The original recipe calls for kidney beans.)Pour oil into a 4-qt slow cooker & set cooker on high. Add the garlic & put lid on cooker while preparing the remaining ingredients.To the cooker, add the carrots, scallions, sweet potato, and tomatoes. Stir in the curry powder, red pepper flakes, allspice, salt & pepper. Add the beans, coconut milk, & water. Reduce heat, cover, & cook on low for 6-8 hrs.Serving Size: 6 servings, 1.5 cups eachNumber of Servings: 6Recipe submitted by SparkPeople user RUTHXG.

The nutritional information for Jamaican Red Bean Stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 268.4

• Total Fat: 7.8 g
• Cholesterol: 0.0 mg
• Sodium: 771.6 mg
• Total Carbs: 40.5 g
• Dietary Fiber: 11.9 g
• Protein: 12.6 g

The dietary needs meet for Jamaican Red Bean Stew is Vegan