Caribbean Stew Supersized Collage
- Caribbean Stew In A Flat Bowl
- 11 Four Cup Bowls Of Caribbean Stew
- Chopped Apples & Pineapple
- Chopped Yams, Potatoes, Celery, & Peppers
- Ingredients For Caribbean Stew Supersized
- Sorted Rinsed Uncooked Pinto, Black, Kidney Beans
- 1 Cup Each Kidney, Black, Pinto Beans
Caribbean Stew Supersized
This is my supersized version of Mary McDougall’s recipe.
1 cup dry pinto beans, sorted, rinsed, soaked overnight, & drained
1 cup dry kidney beans, sorted, rinsed, soaked overnight, & drained
1 cup dry black beans, sorted, rinsed, soaked overnight, & drained
14 cups water
3 onions, chopped
3 Bell peppers (any color), seeded & chopped
1 jalapeño pepper, seeded and diced
6-8 (depending on size) sweet potatoes or yams, peeled & chopped
10 White potatoes, peeled & chopped
5 Stalks Celery, chopped
2-15 oz cans diced tomatoes (or 1-30 oz can)
½ cup Brown Sugar
2 Tablespoons Chili Powder
1 Tablespoon Ground Cumin
1 Tablespoon Ground Oregano
1 Tablespoon Salt
1 teaspoon ground cinnamon
2 – 20 oz cans pineapple chunks with juice
4 tart green apples, peeled and chopped
Cook beans & onions in water for 1 hour. Add remaining ingredients except pineapple and apple. Cook 45 minutes. Add pineapple and apple and cook 15 minutes. Serve over brown rice.
Notes: I used fresh pineapple today instead of canned because I had ½ a pineapple left over from another recipe. If you forget to soak the beans as I did today, you can do a quick soak by bringing the beans to a boil, removing them from the heat, and letting them stand for an hour.
