A warming, savory stew that makes use of the rich flavors and vegetables of the Caribbean.
Provided by stronglive1
Categories Soups, Stews and Chili Recipes Stews
Time 2h10m
Yield 6
Number Of Ingredients 15
Steps:
- Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low; cover and simmer until rice is tender and the liquid has been absorbed, 45 to 50 minutes.
- Place collard greens and 2 peeled whole garlic cloves in a pot; add enough water to cover. Boil until collards are tender, about 15 minutes. Drain.
- Combine okra, tomatoes, chayote squash, and 2 crushed garlic cloves in a separate large pot; bring to a boil and cook until okra has thawed, about 5 minutes. Reduce to a simmer; season with ground ginger, dill weed, ground cumin, and cilantro to taste. Add collard greens; simmer until flavors have blended, at least 40 minutes (1 hour for best flavor).
- Mash kidney beans together with tomato paste in a bowl; add to the stew. Stir in cooked rice and mix well. Add a spoonful of flour to thicken, if desired. Adjust seasonings to taste.
Nutrition Facts : Calories 234.9 calories, Carbohydrate 48.8 g, Fat 1.5 g, Fiber 12 g, Protein 10.5 g, SaturatedFat 0.2 g, Sodium 217.6 mg, Sugar 7.9 g
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