Jamaican Bean Stew
Have you been wondering the best way to prepare some tasty menu selections with your emergency stored food supply and in particular with some of the beans you have saved up? Learn to use your beans in something other then common chili recipe it really isn't difficult at all. You can start with making a Jamaican Bean Stew that is a quick and easy crock-pot favorite. If you are a busy individual with little time to spare then you will want to consider this selection. It's also a perfect choice for the vegetarians amongst us.
If you happen to be one of those people who owns a neglected slow cooker then here is a recipe that will provide you with a rich, delicious meal made with natural coconut milk, sweet potatoes, kidney beans and flavored by a variety of carefully chosen spices. When served over a plate of brown basmati rice you are certain to warm the souls of your family members as well as their stomach.
Now in the event that you would like to store some of this delicious stew in your pint jars for use at a later date, you make it as listed below then ladle into your prepared pint jar containers and pressure cook for approximately 75 minutes. If your stew ends up being too thick you may need to thin it out a bit with additional broth.
Ingredients
1 Tablespoon Olive oil
2 teaspoons of dried garlic chunks
2 cups of diced dehydrated carrots
1 can of diced up sweet potato
1 can of drained, diced tomatoes
1/4 teaspoon of ground allspice
2 teaspoons of curry powder
1/4 teaspoon of red pepper flakes
1/2 teaspoon of dried thyme
Salt and pepper to taste
1 cup of vegetable broth
1 can of coconut milk
2 cans of drained and rinsed red or pink kidney beans
Start out by pouring the Olive oil into your 4 quart slow cooker with a temperature setting of high. Add the chunks of dried garlic and place the lid on the cooker. In the meantime begin preparing the remainder of the ingredients.
Add to the crock-pot your carrots, sweet potato and the can of tomatoes. It is now time to stir in the allspice, curry powder, red pepper flakes and the thyme. Salt and pepper the mixture to taste. As the mixture cooks add the broth, coconut milk and the beans. Cover and continue to cook for the next 8 hours. When completed serve hot over rice.
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