Vegan Caribbean Stew Recipe

Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low; cover and simmer until rice is tender and the liquid has been absorbed 45 to 50 minutes.

Place collard greens and 2 peeled whole garlic cloves in a pot; add enough water to cover. Boil until collards are tender about 15 minutes. Drain.

Combine okra tomatoes chayote squash and 2 crushed garlic cloves in a separate large pot; bring to a boil and cook until okra has thawed about 5 minutes. Reduce to a simmer; season with ground ginger dill weed ground cumin and cilantro to taste. Add collard greens; simmer until flavors have blended at least 40 minutes (1 hour for best flavor).

Mash kidney beans together with tomato paste in a bowl; add to the stew. Stir in cooked rice and mix well. Add a spoonful of flour to thicken if desired. Adjust seasonings to taste.