- 1 cup dried appaloosa, calypso, pinto, or cranberry beans
- 1/2 teaspoon dried thyme
- 2 tablespoons canola oil
- 5 cloves garlic
- 1 large onion, chopped
- 1 large red bell pepper, seeded and diced
- 1 habanero or Scotch bonnet chile pepper, chopped
- 3 cups chicken or vegetable broth
- 1 large sweet potato, peeled and diced
- 1 tablespoon minced fresh ginger
- 2 teaspoons turmeric
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1/4 teaspoon salt
- 2 cups fresh or frozen corn kernels
- 1 (8 ounce) can pineapple tidbits with juice
- Lime wedges (optional)
- Place the beans in a bowl. Add water to cover by 2 inches, and let stand overnight. Drain and rinse the beans.
- Place the soaked beans in a medium saucepan. Add water to cover by 2 inches. Bring to a boil over high heat. Skim off the foam and stir in the thyme. Reduce the heat to low, cover, and simmer, stirring occasionally, for 1 1/4 hours, or until tender. Drain the beans, return to the pot, and set aside. (This may be done 1 to 3 days ahead. Store in the refrigerator.)
- Heat the oil in a Dutch oven over medium-high heat. Add the garlic, onion, bell pepper, and chile pepper (if using) and cook, stirring occasionally, for 6 minutes, or until the vegetables are tender.
- Stir in the broth, sweet potato, beans, ginger, turmeric, paprika, coriander, and salt. Bring to a boil over high heat. Reduce the heat to low, partially cover, and simmer for 25 minutes, or until the sweet potatoes are tender.
- Stir in the corn, cover, and simmer for 5 minutes longer, or until tender. Remove from the heat and stir in the pineapple (with juice).
- Ladle the stew into bowls and serve with lime wedges, if using.