As I sit here at my desk and gaze out across the backyard, I can’t help but become mesmerized by the large falling flakes of snow. I’m so tired of winter, and I truly can’t wait to be outside in the backyard in shorts and a tank top sweating until the point of being drenched, but there is something magical about the giant puffy flakes.
Today is Recipe Monday, as I like to refer to it. And guess what? I’ve got another stew recipe to share. I know, two weeks in a row of stew recipes? Yeah, well, they’re good. Plus it’s cold. This stew is much different than the vegetable stew I shared last week. It is thick and rich, and very flavorful. With hints of curry and a smokey end to each spoonful, I really think you will enjoy this one. Serve it with homemade challah, or make a nice batch of cornbread for a side.
I have another recipe waiting in the wings for next week’s post, but since the temperature is rapidly dropping yet again this week, I wanted to share this yummy slow cooker recipe with you. It’s hearty, filling, and will whisk you away to the bright blue waters of Jamaica with every bite. Enjoy. 🙂
Jamaican Red Bean Stew
Ingredients
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 2 C sliced carrots
- 3 scallions, thinly sliced
- 1 large sweet potato, diced
- 1 (15 oz) can diced tomatoes, drained
- 2 tsp curry powder
- 1/2 tsp dried thyme
- 1/4 tsp allspice
- 2 (16 oz) cans kidney beans
- 1 C unsweetened coconut milk
- 1 1/2 – 2 C vegetable broth
- salt and pepper, to taste
Directions
Pour the oil into stoneware and set on high. Add garlic and put the lid on while preparing other ingredients. Add carrots, scallions, sweet potatoes and tomatoes to the slow cooker. Stir in curry, thyme, allspice, and salt and pepper. Add the beans, coconut milk and broth. Reduce heat, cover and cook on low for 6 to 8 hours.
Do you know the difference between a soup and a stew?
How many miles have you logged so far this week? Keep in mind, it’s only Monday. 😉
