Thursday, February 22, 2007

Caribbean Pepper Pot Soup

For the Slow Cooker:

1T oil
2 onions, chopped
4 cloves garlic, minced
1T minced gingerroot
2T chili powder
½ - 1 chili pepper, finely chopped
1t coriander seeds
1t celery seeds
1t salt
1t cracked black peppercorns
1T packed brown sugar
4c butternut (or acorn) squash, peeled and chopped in 1” cubes
1 can red kidney beans, rinsed and drained
1 can 28oz tomatoes, with juice, chopped
4c chicken or vegetable stock
1 can 14oz coconut milk

1. In skillet, sauté onion until soft. Add garlic, gingerroot, chili powder, chili pepper, coriander, celery, salt, and pepper and cook stirring 1 minute. Add sugar and stir to combine. Add squash, beans, and tomatoes.

2. Add mixture to CrockPot. Cover with broth and stir. Cook on low 6 hours, until vegetables are tender. During last 15 minutes add coconut milk. Serve. Garnish with cilantro.

This recipe is from one of my favorite cookbooks: Judith Finlayson's 150 Best Slow Cooker Recipes.

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