Vegetarian Jamaican Beans & Rice

[Guest guest]

Vegetarian Jamaican Beans & Rice

 

1 cup chopped onion

1/2 cup chopped red bell pepper

1/2 cup chopped green bell pepper

1 tablespoon finely chopped ginger root

1 1/2 teaspoons minced garlic

1 small jalapeno chili, seeded and veins removed, finely chopped

1 teaspoon dried thyme leaves

1/8 teaspoon ground allspice

2 tablespoons vegetable oil

3 tablespoons flour

1 can (14 Ounces) light coconut milk

1 tablespoon lime juice

2 teaspoons grated lime rind

2 cups cubed peeled sweet potatoes (1-inch cubes)

2 cups cubed peeled butternut squash (1-inch cubes)

1 can (15 ounces) red beans or black beans, rinsed, drained

1 can (8 1/2 ounces) baby lima beans, rinsed, drained

Salt and pepper, to taste

4 cups cooked rice, hot

Finely chopped cilantro, as garnish

 

Sauté onion, bell pepper, ginger root, garlic, jalapeno chili, and herbs in

oil in large saucepan until tender, about 5 minutes. Stir in flour, cook 1

minute

Stir coconut milk, lime juice and rind into pan; add sweet potatoes and

squash and heat to boiling. Reduce heat and simmer, covered, until

vegetables are tender, 10 to 15 minutes

Add beans; cook until hot through, 1 to 2 minutes. Season to taste with salt

and pepper. Serve stew over rice; sprinkle generously with cilantro.

TIPS: Jamaican Bobsled Beans & Rice can be made 1 to 2 days in advance;

refrigerate covered. If desired, 12-16 ounces cubed cooked chicken or turkey

and be added to the stew.