4-Bean Jamaican Ital Stew Recipe - Forks Over Knives

Ingredients

• 8 cups low-sodium vegetable broth
• ¼ cup dried small lima beans, soaked overnight (see tip, recipe intro)
• ¼ cup dried black beans, soaked overnight
• ¼ cup dried kidney beans, soaked overnight
• ¼ cup dried chickpeas, soaked overnight
• 2 cloves garlic, minced
• 3 bay leaves
• 1 cup coconut milk (fresh or canned lite)
• 1 medium carrot, finely chopped
• 3 scallions, chopped
• ½ teaspoon grated fresh turmeric (or 1 pinch dried)
• ½ teaspoon grated fresh ginger (or 1 pinch dried)
• 1 cup peeled and finely chopped calabaza squash
• 1 taro root (about 8 oz.), peeled and chopped
• 1 medium white sweet potato (boniato variety), chopped
• 1 fresh Scotch bonnet chile or habanero chile, whole (see tip, recipe intro)
• 1 small onion, finely chopped
• 5 sprigs fresh thyme
• 1 tablespoon coconut aminos
• ½ teaspoon ground allspice
• Sea salt, to taste (optional)