Caribbean-style red bean and sweet potato stew

Method

1. This is for a small slow cooker (1.5 to 3.5 litres). In a bigger one, double everything and freeze half. Drain and rinse the kidney beans. Peel the sweet potatoes and cut into 2.5 cm chunks. Finely chop the onion, crush the garlic, peel and grate the ginger, and slice the chilli (deseed it for less heat). Slice the spring onions.
2. Put the beans, sweet potato, onion, garlic, ginger and chilli in the slow cooker. Add the dried thyme, cinnamon and 150 ml of water, then stir well.
3. Put the lid on and leave it on. Cook on low for 7 to 8 hours or on high for 4 hours, until the sweet potato is tender.
4. For the last 30 minutes, shake the tin of coconut milk, stir it in and put the lid back on.
5. About 30 minutes before you want to eat, rinse the rice in a sieve and put it in a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover, and cook on the lowest heat for 12 minutes. Turn off the heat and leave it covered.
6. Season the stew with salt and black pepper. Serve over the rice, topped with the spring onions.

Tip For gentler heat, put the chilli in whole instead of slicing it, and fish it out when done. Any leftover coconut milk freezes well in a small tub.

Photo made with AI.

From Nosha · nosha.app