POTS OF HERBS IMAGE

SLOW COOKER VEGAN JAMAICAN RED BEAN STEW

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Jesus – what a mouthful that title is and what a bellyful this meal is – just delicious.¬†This is one of my go to dishes for when the vegans come a visiting. I originally posted this recipe on my old site – Sydney Table – back in 2012 but since then the joy of post bean flatulence has graced the King household many a time ūüôā Easy to cook and impressive in flavour and aroma – get it into you!! All the best…….JK

ARTICLE FROM SEPTEMBER 3RD, 2012

I do enjoy the challenge of cooking vegan food to impress guests but to also surprise me and the guests with the diversity and tastiness of creating things with a reduced pantry. Some of the best meals I have made have been vegan and I love finding new things to try. Have no fear, I will never become a vegan РI could never give up pork belly, bacon on Sundays, lamb chops, chicken breast, fish, hearty beef steaks and any other animal I have missed.

So this original recipe came from Quick Fix Vegetarian by Robin Robertson. I have tweaked the hell out of it and this is more JK’s “Jamaican” Red Bean Stew¬†¬†Hope you like it.

 

JAMAICAN VEGAN SLOW COOKER BEANS IMAGE

JAMAICAN VEGAN SLOW COOKER BEANS | SPOONING AUSTRALIA SLOW COOKER RECIPE | PREPPING THE INGREDIENTS ON THE STOVE

 

YOU WILL NEED:

1 Tbsp extra virgin olive oil
3 cloves garlic, minced
2 cups sliced baby carrots
3 leeks, chopped
1 sweet potato, diced
1 (15 oz) can diced tomatoes, drained
3 tsp curry powder
1 tsp dried thyme
1/2 – 1 tsp Peri Peri pending on your tastes (use red pepper flakes if you can’t get the Peri Peri)
1/2 tsp ground allspice
Salt and freshly ground black pepper
2 (16 oz) cans dark red kidney beans, drained and rinsed
1 cup unsweetened coconut milk
1 – 2 cups unsalted vegetable broth or water
1/4 tsp salt or to taste

 

JAMAICAN VEGAN SLOW COOKER BEANS IMAGE

JAMAICAN VEGAN SLOW COOKER BEANS | SPOONING AUSTRALIA SLOW COOKER RECIPE | THE SLOW COOKER LOADED

 

YOU WILL NEED TO:

1) Pour the oil into a MEDIUM TO LARGE slow cooker and set the cooker on high.
2) Add the garlic and put the lid on the cooker while you prepare the rest of the ingredients
3) To the cooker, add the carrots, leeks, sweet potato, and tomatoes.
4) Stir in the curry powder, thyme, Peri Peri, allspice, and salt and pepper to taste
5) Add the beans, coconut milk, and broth
6) Reduce heat, cover, and cook on low for 6 to 8 hours -the longer the better
7) I think best served with brown rice but any grain would be nice – I also think cous cous would be sensational as would quinoa

Approximate Nutrition Info
Nutrition Data Per 209g Serving: 200 cal, 23g carb, 11g fat, 295mg sodium, 6g fiber, 6g protein, low Cholesterol, high in Manganese & Vit A. Estimated glycemic load 8

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SLOW COOKER VEGAN JAMAICAN RED BEAN STEWSpooning
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One comment on "SLOW COOKER VEGAN JAMAICAN RED BEAN STEW"

  1. Comments from the old site:

    Comment by The Rusty Can
    September 4th 2012 08:28

    Everything
    Congrats on finding a new place, Jason. So jealous of those pretty herbs on your kitchen windowsill!

    The stew sure looks great, but… you hear that noise? That was my stomach. I’m too hungry at the moment to wait 6-8 hours.

    Comment by Jason King
    September 4th 2012 19:18
    Hahaha – the thing is to put it on after you make a huge big breakfast

    Comment by K @ the Lair
    September 11th 2012 08:06
    I’m game to give it a try….But this girl loves her white meats…K

    Comment by Jason King
    September 11th 2012 08:15
    I do believe that is what you said ma – just before we were taken to a raw vegan cafe for lunch – and we all LOVED that

    Comment by Mountain Fog
    October 6th 2012 12:50
    BEANS!!
    Sounds suspiciously farty bottom Jason…
    But, I do love vegetarian, even some vegan, (too addicted to cheese to be vegan) but never again can I go to an Asian themed restaurant that is vegan…we ordered prawns, beef, chicken, etc etc, and it all looked so perfect we forgot it wasn’t real!!!

    ALL TUFO and textured vegetable protein….I could not stomach tofu again, unless it is Japanese naturally fermented and in tiny delicate cubes in my fave miso soup!

    Anyhoo..Terrigal eh?

    Sounds groovy, lucky you!

    cheers

    fog

    Comment by Jason King
    October 7th 2012 06:52
    My exact words when I made it Fog but no, it wasn’t
    And I love tofu but definitely in moderation – I like it more as an additional item in Asian foods where there is a meat in there already – great filler ”
    Terrigal is rocking – I love it – every weekend is a holiday unless I get emergency work callouts – lots of ks to drive every day but to wake up, go for a beach walk, have coffee on the beach and just chill the hell out is making my life so much happier.

    Thanks for commenting and hope you are well

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