Coconut Cranberry Stew

Categories: dinner, soup, vegan

Ingredients

• 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
• 1/2 cup lager
• 1/4 cup pure cranberry juice
• 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)

Directions

1. In a large stock pot, combine the crushed tomatoes, soy milk, ginger, and balsamic vinegar. Cook on medium-high heat for five minutes.

2. 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.

3. 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 substitute another sweetened to make this recipe totally vegan.

4. 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.

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