Red bean stew

Yield: 6 servings

Measure Ingredient
2 cups Small red beans; soaked overnight
Rinsed and drained
1½ quart Water
4 smalls Carrots; diced
2 mediums Chayote squash; diced
1 medium Yam; diced
2 cups Lite coconut milk
4 Scallions; thinly sliced
2 tablespoons Finely chopped fresh thyme
2 Cloves garlic; minced
¼ small Scotch bonnet pepper; minced
½ teaspoon Salt or to taste

SERVINGS 6 DAIRY-FREE

A rich, traditional stew that's filled with the flavors of Jamaica.

Combine peas and water in a large pot. Bring to a boil, reduce heat, cover and simmer for 45 minutes or until tender.

Add carrots, chayote, yam and coconut milk. Bring to a boil, reduce heat, cover and simmer until vegetables are soft, about 15 minutes.

Add scallions, thyme, garlic, Scotch bonnet pepper and salt. Simmer, uncovered, until mixture thickens slightly, about 20 minutes. Serve with brown rice.

PER SERVING: 273 CAL.; 15G PROT.; 1G TOTAL FAT (0 SAT. FAT); 53G CARB.; 0 CHOL.; 207MG SOD.; 15G FIBER

Recipe by: Vegetarian Times Magazine, February 1999, page 68 Converted by MM_Buster v2.0l.

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