Jamaican Butter Bean Stew (vegan)

I love making dishes that I grew up with from my Jamaican heritage and making them vegan! This delicious and easy-to-make Jamaican Butter Bean Stew is one them! I hope you enjoy it!

Jamaican Butter Bean Stew:

1 tsp dried parsley
2 fresh thyme sprigs
1 small onion diced
3 garlic cloves crushed
1 small tomato diced
1 small yellow bell pepper diced
1/2 tsp pimento seeds (allpsice)
1/4 tsp rosemary
1 tsp dried basil
1-inch ginger peeled and cut
1/4 tsp Himalayan salt
1/2 cut habanero pepper or scotch bonnet pepper
2-3 tbsp organic ketchup
1 can butter beans
1 tsp marjoram
2 tbsp sunflower oil
2/3 cup of water
Black pepper to taste

Directions:

On medium heat add 2 tbsp. oil to the pot. Add cut onions and stir for about 1 minute. Then add scallions & garlic. Stir 3-4 minutes, add tomato, add broad beans, add herbs, and stir. Lower heat to simmer, add ketchup, add habanero pepper, add yellow pepper, add 2/3 cup water. Cover pot and simmer on low heat for 10-15 minutes. Check to see if you need to add more water as it’s simmering. After about 15 minutes it’s ready to serve. I served mine with organic brown rice and avocado!