Jamaican Red Bean Stew

Serves 4-5.

Ingredients:

• 1 Tbsp coconut oil
• 1 medium onion, chopped
• 1 medium bell pepper, chopped
• 4 cloves garlic, minced
• 1 Scotch Bonnet pepper (or jalapeno), minced
• 1 c tomato sauce
• 3/4 c water
• 8 oz full-fat coconut milk
• 3 c cooked kidney beans (or 2-15 oz cans, drained)
• 2 carrots, peeled, diced (3/4″)
• 2 c butternut squash, peeled, diced (3/4″)
• 1/2 tsp smoked paprika
• 1/2 tsp thyme
• 1/4 tsp black pepper
• 1/2 tsp ground allspice
• dash salt

Directions:

1. In a large, heavy pot on high heat, melt the coconut oil. Add onion, bell pepper, garlic and Scotch Bonnet. Saute 3 minutes.
2. Stir in the tomato sauce, water and coconut milk.
3. Add kidney beans, carrots, squash, paprika, thyme, pepper, allspice, and salt; stir well and bring to simmering.
4. Cover, reduce heat, and cook 10 minutes.
5. Uncover, check salt level, and cook uncovered 15 minutes.
6. Serve hot with steamed rice. Sprinkle with sliced green onion if desired and serve with slices of lime.