"Jamaican Red Bean Stew" (page 252) is a hearty dish with distinct flavors that, as the recipe promises, fills your house with the fragrant aromas of Jamaican spices. Onions, carrots, sweet potato, and red beans are cooked in a thick sauce spiced with curry, thyme, allspice, and red pepper. The recipe calls for coconut milk, which I avoid due to the high saturated fat content, and instead used 1 cup of soymilk to which I added ½ teaspoon of coconut extract. Coconut milk would have helped thicken the stew, so to compensate for that, I stirred a tablespoon of cornstarch into the soymilk mixture before adding it in. The only other change I made was to sauté the onions and carrots in a little water instead of oil. Oh, and I did double the amount of red pepper flakes (from ¼ teaspoon to ½), as I wanted it a little spicier. The recipe suggests serving this over rice or couscous to absorb the flavors of the rich sauce.