Jamaican Red Bean Stew

Vegetarian Slow Cooker or Crock Pot Recipe

This quick easy slow cooker recipe is from Robin Robertson's cookbook, Quick Fix Vegetarian.

Ingredients:

• 1 Tblsp 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 tomatores, 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