Jamaican Red Bean Stew

Quick Easy Vegan Kidney Bean Soup, Crockpot Soup Recipe

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

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

Printable Recipe: Click the printer icon on your browser - you'll get just the recipe

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 - 2 cups vegetable broth or water

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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Comments Or Questions About Jamaican Red Bean Stew:

"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.

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