Jamaican Red Bean Stew

Quick Easy Vegan Kidney Bean Soup, Crockpot or Slow Cooker Recipe

Jamaican Red Bean Stew: Quick easy crockpot soup recipe from Robin Robertson's cookbook, Quick Fix Vegetarian. For the review, I chose two sample recipes, and it was hard to stop there, because they all look so good!

Robin's vegetarian (vegan) bean soup recipe combines the rich flavors of garlic, tomato, sweet potato, curry spice, dark red kidney beans and coconut milk, for a simple but spectacular everyday Caribean red bean stew.

4 - 6 Servings: Make this easy slow cooker soup recipe in under half an hour. Start it in the crockpot in the morning and eat it for supper. Serve over rice or couscous, with crusty artisan bread or salad.

Ingredients:

• 1 Tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 2 cups sliced baby carrots
• 3 scallions, chopped
• 1 sweet potato, diced
• 1 (15 oz) can diced tomatoes, drained
• 2 tsp curry powder
• 1/2 tsp dried thyme
• 1/4 tsp red pepper flakes
• 1/4 tsp ground allspice
• Salt and freshly ground black pepper
• 2 (16 oz) cans dark red kidney beans, drained and rinsed*
• 1 (14 oz) can unsweetened light coconut milk
• 1 cup vegetable broth

Instructions:

1. 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
2. To the cooker, add the carrots, scallions, sweet potato, and tomatoes.
3. Stir in the curry powder, thyme, red pepper flakes, allspice, and salt and pepper to taste
4. Add the beans, coconut milk, and broth
5. Reduce heat, cover, and cook on low for 6 to 8 hours

More bean cooking tips and directions

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