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Jamaican Red Bean Stew

Jamaican Red Bean Stew: vegetarian, vegan slow cooker or crockpot kidney bean soup recipe, with permission from Robin Robertson, Quick Fix Vegetarian, at Savvy Vegetarian Recipes
6 Servings - 30 min -
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Servings:6  | Calories:325 | Total Fat:13g  | Chol:1mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 13g
20 %
Sat Fat 8g
40 %
Total Carb 43g
14 %
Fiber 12g
48 %
Sugars 9g
Cholesterol 1mg
0 %
Sodium 1430mg
60 %
Protein 12g
24 %
39% Dark red kidney beans
22% Unsweetened coconut milk
22% Others combined
15% Vegetable broth
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 Tbsp extra virgin olive oil
2 cloves garlic, minced
2 cups sliced baby carrots
3 scallions, chopped
1 sweet potato, diced
1 (15 oz) can diced tomatoes, drained
2 tsp curry powder
1/2 tsp dried thyme
1/4 tsp red pepper flakes
1/4 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
Optional: 1/4 tsp salt or to taste

Directions : View recipe directions on
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