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.
BJ said,
April 6, 2009 at 5:18 pm
Ohmygosh….can I move next door to you? I’d be one of those pesky neighbors who drop in at dinnertime, just so ya know. I would never be tempted to make this recipe had I not seen this on your blog in great detail…with enticing pictures!
lethalouise said,
April 6, 2009 at 6:16 pm
Hi BJ,
Yes, you can move next door to me. I’d love to have more guinea pigs for my recipes. The world needs more McDougallers!!
Letha
Robyn said,
April 26, 2009 at 2:59 pm
Hi, Letha.
Just wanted to tell you what an inspiration you’ve been to me, lately. I love your posts on the McDougall board, and your blog is fabulous with all the tasty recipes and pictures. thank you for sharing with us.
lethalouise said,
April 27, 2009 at 9:27 am
Hi Robyn,
Thanks for stopping by. I’m currently working through an elimination/challenge diet protocol to identify food sensitivities. So it might be a while before I add any new posts to this blog. Hopefully I’ll have it completed by mid-summer. Best wishes.
Letha
Carrie said,
August 28, 2009 at 9:11 am
YUM!!! I love the combination of veggies and fruits! I bet that is DELISH!! wow… wish I had some of that for lunch today!!
Laura said,
August 30, 2009 at 6:59 am
Letha – Do you think that this would freeze well? If not, then I should probably make the smaller version. Did you notice much difference between using canned or dried beans? This will be the next thing that I make. Thanks, LauraA
lethalouise said,
August 31, 2009 at 9:21 am
Hi LauraA,
No, I didn’t notice much difference in the beans. I’ve not tried to feeze it. It has a lot of bell peppers in it & I’ve not had good luck with freezing peppers. You might want to try the smaller version first just to make sure you like it before making the supersized version.
Letha