Caribbean🥣 Soups & stews

Mom's Stewed Red Beans

Name: Mom's Stewed Red Beans
Total time: 1 h 35 min
Cuisine: Caribbean
Ingredients: 1 lb red or pink beans; 5 cups water; 2 carrots; 1 cup pumpkin; 2 tbsp green seasoning; 1 tbsp minced garlic; 2 fresh thyme; 2 tbsp brown sugar; 2 tbsp extra virgin olive oil; ½ coconut milk; 2 tsp Himalayan salt; 2 tbsp extra virgin olive oil; 2 tbsp brown sugar; 1/3 cups ketchup; 2 tbsp green seasoning; 1 onion; 2 scallions; 1 plum tomato; to taste hot pepper; to taste salt; ½ tbsp black pepper; 2 tbsp butter

⏱ 95 min

A comforting Caribbean stew of red beans with carrots, pumpkin, and coconut milk. The vegetables break down into a naturally sweet, creamy base that balances the rich seasonings and brown sugar. Can be made in an Instant Pot or on the stove top, perfect as a side dish for holiday meals and Caribbean curries.

Adapted from a video by CookingWithRia

Mom's Amazing Stewed Red Beans

Watch on YouTube

Ingredients

red or pink beans1 lb
water5 cups
carrotsdiced2
pumpkincubed1 cup
green seasoning2 tbsp
minced garlic1 tbsp
fresh thymesprigs2
brown sugar2 tbsp
extra virgin olive oil2 tbsp
coconut milkblock or equivalent canned coconut milk

Steps

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1
Soak the red beans overnight. Rinse thoroughly under running water and pick through to remove any debris or stones.
2
Add the rinsed beans to the Instant Pot insert with 5 cups of water, 2 tbsp oil, 2 tbsp brown sugar, 2 diced carrots, 1 cup pumpkin, 2 tbsp green seasoning, 1 tbsp minced garlic, and 2 sprigs of thyme.
3
Cover and set the Instant Pot to 35–40 minutes depending on bean age; older beans need 40 minutes, newer beans about 30. Cook on high pressure with the valve set appropriately.
4
Once cooking is complete, open the lid. Add 2 tsp salt and half a block of coconut milk (or half a can if using canned), stirring well.
5
Cover again and cook under pressure for another 10 minutes to fully incorporate the coconut milk.
6
In a separate heavy-bottomed pot over medium-high heat, warm 2 tbsp extra virgin olive oil. Add 2 tbsp brown sugar and let it bubble, froth, expand, and darken, watching carefully to prevent burning.
7
Once darkened, carefully add about 1/3 cup ketchup and stir for a few seconds, being careful of splashes.
8
Add 2 tbsp green seasoning and 1 tbsp minced garlic, stirring to combine.
9
Stir in 1 chopped onion, hot pepper to taste, 1 chopped tomato, and 2 chopped scallions. Cover and simmer about 5 minutes until the onion and tomato soften.
10
Add about 1/2 tbsp black pepper.
11
Pour the cooked beans and cooking liquid from the Instant Pot into the stew base. If the mixture seems too thick, add a little water (about 2 cups) to reach desired consistency.
12
Stir in 2 tbsp butter (omit for vegan version).
13
Bring to a boil over medium heat. Taste and adjust salt if needed (typically add another 1 tsp). Once boiling, remove from heat.
14
Serve and enjoy. Remember that the stew will thicken further as it cools, so having a slightly looser consistency when hot is fine.

Mom's Stewed Red Beans

Ingredients

Steps

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