Caribbean Red Bean Stew

  • 2 medium onions; diced
  • 3 large carrots; diced
  • 1 bell pepper; diced
  • 3 cloves garlic; minced
  • 2 Tbsp. fresh ginger; peeled and grated or minced
  • 1 tsp. allspice
  • 1 tsp. cumin
  • 1 tsp. coriander
  • 1 tsp. oregano
  • 1 tsp. thyme
  • 1 tsp. chili powder
  • ¼ tsp. cardamom
  • ½ tsp. nutmeg
  • 1 tiny pinch clove
  • 1 Tbsp.Dijonmustard
  • 1 Tbsp. molasses
  • 1 Tbsp. Tamari soy sauce
  • 1 Tbsp. cider vinegar
  • 2 cups pineapple; diced (reserve any juice)
  • 1 can kidney beans ( 1 ½ cups); drained and rinsed
  • 2 cups canned diced tomato
  • 1 qt. homemade vegetable stock
  • 2 medium zucchini; diced
  • 2 Tbsp. canned green chiles; diced
  • Fresh Cilantro; chopped
  • Juice of 1 lemon
  • Vegetable Oil; as needed
  • Salt and Pepper; to taste

In a large soup pot, sweat onions, carrots, and peppers in oil until tender. Add garlic, ginger, and spices. Toast until very aromatic- about 1 minute. Add mustard, molasses, soy sauce, and vinegar. Cook until slightly reduced and syrupy in consistency. Be sure to scrape the bottom of the pot to remove any spices or browned bits! Add pineapple, tomatoes, and beans to the pot. Cover with vegetable stock or water until just barely submerged. Simmer until all flavors are developed and veggies are tender. Add zucchini, canned chiles, cilantro, and lemon juice to taste. Simmer for a few more minutes, until everything is heated through. Season to taste with salt and pepper, and more lemon if needed. Makes about 10 servings.

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