Caribbean Sweet Potato, White Bean, and Chik'n Stew with Caribbean Yellow Rice
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Slow Cooker Meals
Cuisine: Caribbean
Serves: 6
Ingredients
  • 1 tablespoon organic coconut oil
  • 1 medium onion, chopped
  • 2-3 garlic cloves, minced or pressed
  • ½ green pepper, chopped
  • ½ red pepper, chopped
  • 1 10-ounce can organic diced tomatoes and green chilies
  • 4 medium organic sweet potatoes, peeled and cut into cite-sized pieces
  • 2 19-ounce cans organic cannellini beans, including the liquid
  • 1 teaspoon grated organic ginger
  • 1 teaspoon dark brown sugar
  • ½ teaspoon organic allspice
  • 12 teaspoon organic ground cumin
  • 3 bay leaves
  • ½ cup organic vegetable stock
  • Sea salt and freshly ground black pepper
  • 1 12-ounce package Quorn Meatless & Soy-Free Chik'n Tenders, frozen
  • 2 cups organic spinach leaves, sliced into thin slivers
  • 1 tablespoon organic coconut oil
  • ½ medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon turmeric
  • 1½ cup organic jasmine rice
  • 2¾ - 3 cups boiling water
  • ½ teaspoon sea salt
  • 1 cup frozen organic green peas
Instructions
  1. Heat a large skillet (or your Cuisinart Cook Central slow cooker, or another multi-function slow cooker in which you can sauté) and add the coconut oil. Add the onions and cook for 4-5 minutes. Add the garlic and chopped peppers.
  2. Transfer to slow cooker if you were using a skillet. Add the tomatoes and chills, sweet potatoes, beans, ginger, brown sugar, allspice, cumin, bay leaves, stock, sea salt and pepper.
  3. Cover and cook 4 hours on high or 6 hours on low.
  4. Add the Quorn Chik'n Nuggets and the slivered spinach. Taste and adjust seasonings. Remove the bay leaves and serve with Caribbean Yellow Rice.
  5. To make the Caribbean Yellow Rice, heat a 3 quart saucepan, and melt the coconut oil.
  6. Sauté the onion until translucent, add the garlic, and then turmeric.
  7. Add the rice and sauté for 2 minutes. Make sure the rice is uniformly yellow.
  8. Add the boiling water and sea salt. Cover and cook for 10 minutes.
  9. Add the frozen green peas and cook 6-8 more minutes.
Notes
© 2016 Nancy Olah All Rights Reserved.
Recipe by Fool a Carnivore at https://foolacarnivore.com/caribbean-cooking-vegan-style/