coconut-cranberry stew

Nov 30, 2008 at 9:35 AM
2 comments

Sorry for my long break!

Thanksgiving was a bit hectic this year -- my parents are in the middle of a big move. But we still managed to have some fun and eat some great food. As surprising as it may seem (I have a food blog, after all), my family's holiday traditions most always involve going out to eat. This year, we went to a new restaurant (Lambs Creek in Mansfield, PA) . . . which was very, very good . . . but my husband and I were left hungry. So yesterday, we had our own dinner -- complete with garlic mashed potatoes, cranberry-mushroom-hazelnut stuffing, lemon-poppy asparagus, chocolate spice biscuits, etc., etc.

More about THAT some other time.

Anyway, I made this "coconut stew" the day before we left for the mountains of PA, and I have yet to come up with a more descriptive name for it. Maybe you can help!

stew

COCONUT-CRANBERRY STEW
(ridiculously easy. ridiculously amazing.)

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
3/4 cup Sam Adams Cranberry Lambic (this part is pretty important -- but read later for substitution)
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)

stew

Method . . .

In a large stock pot, combine the crushed tomatoes, soy milk, ginger, and balsamic vinegar. Cook on medium-high heat for five minutes.
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: If you do not want to use Sam Adams Cranberry Lambic, but are still into beer -- I you can substitute 1/2 cup lager (like Yuengling) and 1/4 cup PURE cranberry juice (not juice cocktail). Not into beer? I imagine if you just add 1/2 cup vegetable stock and 1/4 cup pure cranberry juice. Also, let me know if you find a good substitute :)
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 substitue another sweetned to make this recipe totally vegan.
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.

Here are some photos from Thanksgiving in PA: