Trinidad stewed red beans
This tasty stewed red beans recipe is made by browning sugar to make a stew that has a slightly sweet, smoky, rich flavor. Veggies, seasonings and beans are added and cooked until tender to create a perfect, saucy side dish for lunch.
Servings: 4
Calories: 111kcal
Ingredients
- 1 cup red beans (preboiled)
- 1/2 tsp vegetable oil
- 2 tsp brown sugar
- 1 small onion
- 3 cloves garlic
- 1 pimento (any fresh pepper will do)
- 1/2 cup carrots (1 small carrot or 100g)
- 1/2 cup pumpkin or butternut squash (100g)
- 2 tsp Caribbean green seasoning
- 1 tsp salt
- 2 tbsp ketchup
- 1ΒΌ cup water
Instructions
- Rinse the pre-cooked red beans thoroughly. (If using dried red beans, soak overnight or rapid soak for 1 hour using hot water, then rinse multiple times, and add to boiling water to cook until tender, usually about 45 to 60 minutes).
- Chop the onions, garlic, pepper, pumpkin and carrots (1/4-inch pieces). The latter two influence the total cook time so the smaller they are, the faster the dish will be ready as the beans are preboiled.
- Place a pot on low heat on the stove. Leave to heat up for a minute.
- Pour in the vegetable oil. Add the sugar.
- Leave the sugar to caramelize and become frothy. If the sugar melts quickly, stir frequently to ensure even heating.
- Once the sugar becomes slightly dark, mix in the onions to stop the caramelization process. Cook the onions for 1 minute. If it's too dry, add a teaspoon of water.
- Toss in the garlic and pepper. Mix and leave for another minute.
- Add in the carrot, pumpkin, green seasoning and salt. Stir. Cook for 5 minutes. If the veggies begin to stick, add a tablespoon of water.
- Mix in the ketchup and red beans.
- Add water and leave to cook for 20 minutes or until the carrots and pumpkin are tender. Skim froth from the water surface periodically.
- Serve warm as a tasty side.
Notes
If the caramelized sugar burns, it can taste bitter. Restart the process if that happens otherwise your stewed red beans will have a burnt taste.