Recipe - Red Bean Stew

2 cup Small red beans; soaked
overnight
Rinsed and drained
1 One half qt Water
4 small Carrots; minced
2 md Chayote squash; minced
1 md Yam; minced
2 cup Lite coconut milk
4 Scallions; thinly cut or sliced up
2 tablespoon Finely chopped fresh thyme
2 Cloves garlic; minced
One fourth small Scotch bonnet pepper; minced
One half teaspoon Salt or to taste

SERVINGS 6 DAIRYFREE

A rich, traditional stew that's filled with the flavors of Jamaica.

Combine peas and water in a large pot. Bring to a boil, reduce heat, cover
and simmer for 45 minutes or until tender.

Add carrots, chayote, yam and coconut milk. Bring to a boil, reduce heat,
cover and simmer until vegetables are soft, about 15 minutes.

Add scallions, thyme, garlic, Scotch bonnet pepper and salt. Simmer,
uncovered, until mixture thickens slightly, about 20 minutes. Serve with
brown rice.

PER SERVING: 273 CAL.; 15G PROT.; 1G TOTAL FAT (0 SAT. FAT); 53G CARB.; 0
CHOL.; 207MG SOD.; 15G FIBER

Recipe by: Vegetarian Times Magazine, February 1999, page 68

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