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Calypso Stew   

Directions:

Soak dry beans overnight or boil in water and let soak one hour. Drain and discard water. Cover soaked beans with water in a large kettle 1 inch above beans (or use 4 cups of canned beans of your choice). Bring to a boil and simmer until nearly done (about 2 hours). Add seasonings and diced carrot; cook for 15 minutes; then add the remaining ingredients and cook 15-20 minutes longer or until vegetables are tender. You may need to add more water to achieve the consistency of a thick stew. Serve over rice or couscous. Preparation time: 30 minutes (plus one hour soaking time). Cooking time: 2 1/2 hours. Makes 10 cups.

Nutritional information:

Per 1 cup stew on 1 cup couscous serving: calories: 205; protein: 20 percent RDA; fat: 4 percent RDA/.96 grams; carbohydrate: 76 percent RDA;
sodium: 51 milligrams.

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