Thursday, February 14, 2008

Caribbean Vegetable Stew

(thanks again to Tucson CSA for inspiration)

What makes this stew "Caribbean," you may ask? I'm not sure; perhaps it has something to do with the spices. This is a versatile stew that can be made with just about any vegetables you have on hand.

1 cup beans, pre-boiled
1-2 Yukon Gold potatoes, cubed OR 1-2 turnips, cubed OR 1-2 rutabaga, cubed
1-2 diced carrots
2 cups greens (more or less), thoroughly washed
1 onion, diced
3 cloves garlic
1 tsp cumin
1/2 tsp coriander
1/2 tsp turmeric
1/2-1/4 tsp cayenne pepper
salt and pepper, to taste
1 tbsp vegetable oil
1 cup water
2 cups chicken or vegetable stock

Heat oil over saute pan over medium heat. At the same time, bring stock to a boil. Add onions and cook for 2-3 minutes/until fragrant. Add garlic and cook for additional 30 seconds. Add potatoes/turnips/rutabaga and cumin, coriander, turmeric, and cayenne; toss with spatula until mixture is evenly coated. Add stock and beans; cover and simmer, reducing heat to medium-low. As stock becomes absorbed, add water to dilute mixture. After 10-15 minutes, add carrots and greens. Add salt and pepper to taste. Cook until most of the liquid is absorbed.

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