Jamaican Red Bean Stew Slow Cooker
Ingredients
- 1 Tbsp extra virgin olive oil
- 6 cloves garlic, minced
- 1 cup carrot coins or sliced baby carrots
- 1 large onion, diced
- 1 large sweet potato, diced
- 1 lb okra, sliced (or you can use 12 oz frozen okra defrosted)
- 1 (15 oz) can diced tomatoes, drained
- 1 – 1 ½ Tbsp Jamaican curry powder (I used 1 ½ Tbsp because I love strong flavors)
- 1 (15 oz) can dark red kidney beans, drained and rinsed*
- 1 (14 oz) can light coconut milk
- 1 ½ cups vegetable or chicken stock if you’re not strictly vegetarian
- Salt and Pepper, to taste
- ½ cup of mango chutney (optional but recommended, although that may just be because we’re mango chutney fanatics)
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