Coconut-Cranberry Stew

>> Wednesday, December 16, 2009

Beloved readers, meet the most gorgeous stew I've ever made. Stew, meet my fabulous readers. Now that we're introduced, I can forge on.

I'll admit it sounds a little strange to combine coconut and cranberries. But don't let the unusual flavor combination scare you away from trying this recipe. It's a great winter meal and a much-needed punch of color in these gray months. What's more -- it would look great among other delectables in your holiday meal spread.

I have a massive headache right now, so I plan to spend the rest of my break sitting in my office with my eyes closed . . . let's get to it!

What you'll need . . .

  • 1 can (28 ounces) crushed tomatoes
  • 2 cups soy milk
  • 1/2 teaspoon ginger
  • 1 tablespoon balsamic vinegar
  • 1/2 cup chopped red onion
  • 3/4 cup unsweetened coconut flakes
  • 1/2 cup lager (not into beer? see below)
  • 1/4 cup pure cranberry juice
  • 1 can (16 ounces) unsalted corn
  • 1 can (16 ounces) pinto beans
  • 2 tablespoons honey (or sugar to taste -- it's really up to you)

Method . . .

  1. In a large stock pot, combine the crushed tomatoes, soy milk, ginger, and balsamic vinegar. Cook on medium-high heat for five minutes.
  2. Add in the coconut flakes, Sam Adams, corn, pinto beans, and red onion. Cover and cook on medium-high heat for another 5 or so minutes, then drop heat to medium-low and cover. NOTE:
  3. If you do not want to use beer just add 1/2 cup vegetable stock and 1/4 cup pure cranberry juice. Also, let me know if you find a good substitute :)
  4. Alright, after a while (15 minutes . . . because really, I just cooked this stew in the pot on low-ish heat for an hour and a half), add in the honey. It all depends on how much you'd like, but I used 2 tablespoons. You may also substitute another sweetened to make this recipe totally vegan.
  5. Just keep the pot (covered) on the stove on low-ish heat until you feel it's done. Like I said, I waited about an hour and a half -- I felt it really let the beans soak in the flavor. Then serve with freshly ground pepper to taste.

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