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Jamaican Red Bean Stew combines the rich flavors of garlic, tomato, sweet potato, curry spice, kidney beans and coconut milk. Sample recipe from Quick Fix Vegetarian
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.
Total Prep & Cook Time: 30 Min
Nutrition Data Per 209g Serving: 200 cal, 23g carb, 11g fat, 295mg sodium, 6g fiber, 6g protein, low Cholesterol, high in Manganese & Vit A. Estimated glycemic load 8
For less saturated fat and calories, use light coconut milk or reduce the amount to 1/2 cup, and use 1/2 of the olive oil or no oil
Reduce Sodium in this recipe by eliminating added salt, by rinsing canned beans, and using unsalted canned tomatoes.More bean cooking tips and directions
"I tried Jamaican Red Bean Soup and it was DELICIOUS! I made it again tonight and I'm ready to dig in with some white rice. Can't wait to try the rest of the recipes!" - L. R.
"This recipe is amazing. So easy to make and it keeps in the fridge/freezer well as leftovers. Very hearty and yummy!" - Jill M.
"Jamaican Red Bean Soup has become a regular in our household. I tried it first with regular coconut milk, but it turned out way too heavy - definitely use light coconut milk. In fact, I plan to try adding another cup of water to it next time I make it. A nice addition for us was cauliflower, chopped quite small. It fits right in. I may try a handful of corn next time." Zoë K.
Question: I would like to make the Jamaican Red Bean stew but only have a butternut squash on hand, would this be a suitable substitute for the sweet potato? Also is there a way to make it without a slow cooker? - Chrystal G.
Answer: Yes, you could use butternut squash instead, and cook it on the stove. Fry the garlic, veggies in the olive oil for 5 - 10 minutes, then add the spices and fry for 2 minutes. Add the rest of the ingredients except salt, bring to a boil, cover and simmer about 20 minutes. Add salt & pepper to taste.
This recipe was delicious. I served it over rice and it was very hearty. Perfect for one of those days when you're super hungry or if you're serving a person who normally eats meat. it gives you that full feeling. if you don't like feeling full you can always half the coconut milk. I went ahead with the full cup. I wanted to try it the day i found this website so I didn't do the crock pot method, but this recipe is easily adaptable to stove top. Just sautee the garlic in the olive oil, throw in everything else, and let it simmer. Also, I didn't have red beans so I used some black eyed peas i wanted to get out of the freezer. And I don't like sweet potato so I used 2 organic irish potatoes instead, and half the carrots. The end result was delicious - C.K.
The Jamaican Red Bean Stew was not only delicious but one of the most attractive looking stews I have seen. The recipe needs every bit of the coconut milk that it calls for. It was just right. (Could even stand a touch more for my tastes) - Gemma H.
I think I will like this pretty much with a couple of tweaks. No thyme and more cumin. I used 3 tsp cumin, but I think I'll up that to 4 tsp. I didn't like the thyme in it at all. I used a whole can of coconut milk. Also, I added raisins which added a great contrast - Lynne B.
Fantastic recipe! I've been vegetarian for awhile and my boyfriend is trying to become one as well. I'm helping by finding delicious vegetarian recipes and Jamaican Red Bean Stew is definitely on the list of favorites! The flavors just blend so well together. Thank you for the recipe! JoannaMae A.
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