3 scallions, chopped or 1 medium onion if no scallions available
1 large sweet potato, diced
1 can diced tomatoes, drained. 15 oz
3 tsp jamaican curry powder
1/2 tsp dried thyme
1/4 tsp red pepper flakes
Salt and freshly ground black pepper (to taste)
2 (16 oz) cans dark red kidney beans, drained and rinsed
1 cup unsweetened coconut milk
1 - 2 cups unsalted vegetable broth or water
Instructions
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,and salt and pepper to taste
Add the beans, coconut milk, and broth. Reduce heat, cover, and cook on low for 6 to 8 hours.
Serving
Suggestions
Serve over rice or couscous, with crusty artisan bread or salad.
Originally Submitted
12/14/2012
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