Red Bean in Coconut
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
2 cups baby carrots, sliced
3 scallions, chopped
1 sweet potato, diced
1 (15 ounce) can diced tomatoes, drained
2 teaspoons curry powder
1/2 teaspoon ground thyme
1/4 teaspoon red pepper flakes
1/4 teaspoon ground allspice
salt and freshly ground pepper, to taste
2 (16 ounce) cans dark red kidney beans, drained and rinsed
1 cup unsweetened coconut milk
1-2 cups unsalted vegetable stock or water
1. Pour the oil into a 4-quart slow cooker and set the cooker on high. Add the garlic and put the lid on the cooker while you prepare the rest of the ingredients.
2. To the cooker, add the carrots, scallions, sweet potato, and tomatoes. Stir in the curry powder, thyme, red pepper flakes, allspice, and salt and pepper, to taste.
3. Add the beans, coconut milk, and broth or water, as needed for desired consistency.
4. Reduce heat, cover, and cook on low for 6 to 8 hours.
Source of recipe: A friend gave me the recipe and it's just too amazing not to share.