85 minutes
A rich and hearty stew that combines the sweetness of caramelized root vegetables with the depth of Guinness stout, with a hint of Caribbean-inspired spice.
Dried Kidney Beans, soaked overnight with kosher salt
cups
each
White Onion, half whole, half finely diced
each
Garlic Clove, 3 halved, 2 minced
each
Dried Red Chile
each
Fresh Ginger, 2-inch pieces
pieces
teaspoons
Parsnips, peeled and diced (½-inch)
cups
Turnip, peeled and diced (½-inch)
cups
Russet Potato, peeled and diced (½-inch)
cups
Carrots, peeled and diced (½-inch)
cups
tablespoons
Ground Allspice
teaspoons
teaspoons
teaspoons
Bragg Liquid Aminos
teaspoons
tablespoons
Guinness Stout
cups
cups
Habanero Chile, stem intact
each
to taste
Fresh Cilantro, minced
cups
1. Oven Prep
Preheat to 450°F and arrange parchment paper on 2 baking sheets.
2. Bean Base
Drain beans, combine with bay leaves, whole onion half, halved garlic, red chile, and ginger in a pot. Cover with water (2 inches above beans), boil, then simmer for 40 minutes. Add 1 tsp salt, cook 10 minutes, drain, and discard solids.
3. Root Roast
Toss diced parsnips, turnip, potato, and carrots with 3 tbsp olive oil and ½ tsp salt. Spread on sheets, roast 30-40 minutes until caramelized, stirring every 10 minutes.
4. Spice Sauté
In a pot, sauté diced onion in 2 tbsp olive oil (10 minutes). Add allspice, paprika, cayenne, minced garlic, and ½ tsp salt, cook 2-3 minutes. Incorporate liquid aminos and tomato paste, cooking until paste sets (5 minutes).
5. Stew Assembly
Add roasted vegetables and cooked beans to pot. Mix in Guinness and stock. Add habanero, simmer partially covered (35 minutes), remove habanero after 10 minutes.
6. Final Season
Adjust salt and white pepper to taste. Embellish with cilantro to serve.
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