MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jamaican Red Bean Soup
Categories: Jamaican, Soups
Yield: 6 Servings

1 tb Extra virgin olive oil
2 cl Garlic; minced
2 c Baby carrots; sliced
3 Scallions; chopped
1 Sweet potato; diced
15 oz Can diced tomatoes; drained
2 ts Curry powder
1/2 ts Dried thyme
1/4 ts Red pepper flakes
1/4 ts Ground allspice
Salt
Black pepper; freshly ground
32 oz Dark red kidney beans
- (2 cans);
- drained & rinsed
1 c Coconut milk; unsweetened
1 c Unsalted vegetable broth or
- water;
- up to 2 c
1/4 ts Salt;
- or to taste (optional)

Total time: 30 Minutes

Pour the oil into a 4-qt 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.

Reduce heat, cover, and cook on low for 6 to 8 hours.

Pressure Cooker:

Saute garlic and vegetables, then add spices, then 1 cup vegetable
stock. Cook on high pressure for 2 minutes. Add coconut milk, kidney
beans, salt, and pepper to taste, then cook uncovered on medium-high
heat until the stew has thickened and the vegetables are completely
tender. Add more stock as needed.

Stove Top:

Saute garlic and veggies, then add spices, then 1 cup vegetable
stock. Cook covered on medium low heat until vegetables are tender.
Add coconut milk, kidney beans, salt, and pepper to taste, then cook
uncovered on medium-high heat until the stew has thickened. Add more
stock as needed.

Per 209 g serving: 200 cal, 23 g carbs, 11g fat, 295 mg sodium, 6 g
fiber, 6 g protein, low Cholesterol

Recipe by Robin Robertson

Recipe FROM: Quick Fix Vegetarian

Recipe FROM: <https://web.archive.org/web/20180907081931/
http://www.savvyvegetarian.com/vegetarian-recipes/
jamaican-red-bean-stew.php>

MMMMM


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