Change seems to be the only constant in my life. Recently, I learned that my 10 year tenure on Wall Street is ending and I am being re-located to Midtown, NYC. One extra hour of commute time daily. Some things you just can’t fight or complain about in life.
I never cook red beans during the week because everyone is always beyond starving when we walk through the door. I prepare the beans on a Saturday to be eaten on Sunday and the leftovers are eaten during the week, accompanied by different meat or fish dishes. Try this weeknight 30 min stewed red beans recipe.
Stewed red beans is a mainstay in traditional Trinidadian cuisine. For a typical Sunday lunch, it is usually accompanied by baked chicken, stewed chicken or curried chicken, rice and a salad of lettuce or watercress, sliced tomatoes and cucumber and the occasional macaroni pie.
If making stewed red beans from scrach seems daunting even after reviewing this recipe and the accompanying video, or if you need a quicke recipe, check out this stewed canned red beans recipe with coconut milk.
Mummy mentioned that her mother served it at Easter along with callaloo, [also stewed meats and boiled ground provisions], which I thought was rather odd; since my limited mentality has always been either one or the other at a meal, until I attempted that combination myself. After I came to terms with the guilt, I thought that the meal of both callaloo and stewed red beans, which I served with a stewed pork and beef one pot combo, was exceptional, fascinating, and almost luxurious.
More recently I tested both, I soaked overnight and also just for an hour or two, and found that there isn’t a big difference, and it really did not affect me from a “gaseous” standpoint, if you know what I mean. But that’s just my body, my personal experience. That’s all I can talk about. If it did affect anyone else in the household, I am not allowed to divulge that information either. Test it for yourself and I pray you don’t tell me the outcome.
VIDEO TUTORIAL:
Recipe updated February, 3rd 2019
1 lb dried red or pink kidney beans or 3 – canned beans (picked through, rinsed and drained)
10-12 cups water (to boil)
1 teaspoon brown sugar
To stew
4 tablespoons extra virgin olive oil
2 teaspoons brown sugar
1 tablespoon ketchup
1 medium onion, finely chopped
3 tablespoons green seasoning
1 plum tomato, chopped
1 celery stalk with leaves attached, finely chopped
½ small red or green sweet bell pepper, finely chopped
3 cloves garlic, grated or minced
½ cup finely cubed pumpkin (squash or Caribbean calabaza) [optional]
1 small carrot, chopped
6 sprigs thyme
1/5 (one-fifth) block pure creamed coconut [optional], or 1 can coconut milk–adjusted to your preference
Hot pepper and 2 pimento peppers (optional)
About 2 teaspoons Himalayan salt, or to taste
1 teaspoon freshly ground black pepper
Bring to a boil again, lower heat to medium and cook until beans are tender, but still whole/firm, about 60 minutes. Set aside.
2. Add ketchup and cook for 10 seconds, Add onion, green seasoning, tomato, celery, sweet pepper, garlic, pumpkin, carrots, hot pepper, 4 sprigs of thyme, garlic and stir well to combine – for about 3 minutes.
Cover and cook for 10 minutes, over medium heat, stirring every 5 minutes. You may add 1/4 cup of water to help in the cooking process.
Be not afraid to attempt Trinidad stewed red beans from scratch. If you don’t you will be missing out on the most flavorful and delicious stewed red beans you ever ate….!!
- Stewed chicken and jasmine rice
- Curry chicken and jasmine rice
- Curry goat and jasmine rice
- Dhalpourie and mango talkarie (vegan, vegetarian)
- Stewed Lamb and jasmine rice
- Chow mein and rice (vegan, vegetarian)
- Plain rice or sada roti (vegan, vegetarian)
- Organic, non gmo corn chips (my teen’s favorite)
- As part of a seven layer Mexican dip ( corn chips, ground meat, beans, sour cream, guacamole, pico de gallo, cheese)
- Cornbread, coleslaw and BBQ chicken or Ribs
- Callaloo, stewed pork and beef (Mummy’s favorite growing up)
Trinidad Stewed Red Beans
Ingredients
To boil beans
- 1 lb dried red or pink kidney beans or 3 - canned beans picked through, rinsed and drained
- 10-12 cups water to boil
- 1 teaspoon brown sugar
To stew
- 4 tablespoons extra virgin olive oil
- 2 teaspoons brown sugar
- 1 tablespoon ketchup
- 1 medium onion finely chopped
- 3 tablespoons green seasoning
- 1 plum tomato chopped
- 1 celery stalk with leaves attached finely chopped
- ½ small red or green sweet bell pepper finely chopped
- 3 cloves garlic grated or minced
- ½ cup finely cubed pumpkin squash or Caribbean calabaza [optional]
- 1 small carrot chopped
- 6 sprigs thyme
- 1/4 one quarter block pure creamed coconut [optional] or 1 can coconut milk, adjusted to your taste
- Hot pepper and 2 pimento peppers optional
- About 2 teaspoons Himalayan salt or to taste
- 1 teaspoon freshly ground black pepper
Instructions
Prep and Boil Beans:
- Soak the beans overnight. Wash. Drain. Wash, peel and chop veggies.
- In a medium saucepan over high heat, add water and bring to boil. Once it comes to a boil, add beans and sugar.
- Bring to a boil again, lower heat to medium and cook until beans are tender, but still whole/firm, about 60 minutes. Set aside.
Stew beans:
- In a heavy bottomed pot, heat oil over medium heat. Add brown sugar and allow it to bubble, froth, expand and darken.
- Add ketchup and cook for 10 seconds, Add onion, green seasoning, tomato, celery, sweet pepper, garlic, pumpkin, carrots, hot pepper, 4 sprigs of thyme, garlic and stir well to combine - for about 3 minutes.
- Cover and cook for 10 minutes, over medium heat, stirring every 5 minutes. You may add 1/4 cup of water to help in the cooking process.
- Stir in beans with liquid. Add salt and freshly ground black pepper. Add additional 2-3 cups of water if there isn’t enough liquid. Add 1/4 (one quarter or 1 can coconut milk) block or creamed coconut(or fresh coconut milk ), if using.
- Bring to a boil, immediately reduce heat to low, cover pot and simmer for about 15 -20 minutes until sauce thickens. Taste for salt and black pepper. Add more if necessary.
- Be not afraid to attempt stewed read beans from scratch. If you don't you will be missing out on the most flavorful and delicious stewed red beans you ever ate....!!
Video
Notes
Curry chicken and jasmine rice
Curry goat and jasmine rice
Dhalpourie and mango talkarie (vegan, vegetarian)
Stewed Lamb and jasmine rice
Chow mein and rice (vegan, vegetarian)
Plain rice or sada roti (vegan, vegetarian)
Organic, non gmo corn chips (my teen's favorite)
As part of a seven layer Mexican dip ( corn chips, ground meat, beans, sour cream, guacamole, pico de gallo, cheese)
Cornbread, coleslaw and BBQ chicken or Ribs
Callaloo, stewed pork and beef (Mummy's favorite growing up)
Nutrition
LEARN HOW TO MAKE STEWED CHICKEN TO ACCOMPANY THESE BEANS!
My father makes the best red beans but I think your recipe might trump his! I'm definitely going to try your recipe. It looks divine-I love red beans!
If I were to try this with canned beans, any tips.
Great recipe!
Thank you for your beautiful words and recipes. I'm novice in the kitchen,I will try this recipe today.
Hi Ria;
Just discovered you and your fabulous recipes. Made the stewed beans this afternoon. My only issue is how fast they're disappearing…..I can't stop eating them! ;D Thank you.
Hi Ria,
This looks amazing, I cant wait to try it out.
May I know how you make the green seasoning?
Thanks!