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Red Bean Stew

2 c Small red beans; soaked overnight rinsed and drained
1 1/2 qt Water
4 sm Carrots; diced
2 md Chayote squash; diced
1 md Yam; diced
2 c Lite coconut milk
4 Scallions; thinly sliced
2 tb Finely chopped fresh thyme
2 Cloves garlic; minced
1/4 sm Scotch bonnet pepper; minced
1/2 ts Salt or to taste


Combine peas and water in a large pot. Bring to a boil, reduce heat, cover and simmer for 45 minutes or until tender.

Add carrots, chayote, yam and coconut milk. Bring to a boil, reduce heat, cover and simmer until vegetables are soft, about 15 minutes.

Add scallions, thyme, garlic, Scotch bonnet pepper and salt. Simmer, uncovered, until mixture thickens slightly, about 20 minutes. Serve with brown rice.


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