trinidad stewed red beans Archives

Yea not so much quick, but hear me out. Cook a large batch and freeze (and thaw), for days you want a quick dinner with steamed rice or maybe you have time to make hot Sada Roti. This combination of tender beef and red kidney beans is a rich and delicious coconut gravy, with hints of herbs and ginger. Simply Delicious!

You’ll Need…

3 lbs stewing beef (large cube)
1 medium tomato (diced)
1 medium onion (diced)
7 cloves garlic (smashed)
1 teaspoon black pepper
3/4 tablespoon salt
1 tablespoon Worcestershire sauce
1 scotch bonnet (cut in 1/2)
1 teaspoon grated ginger
1 1/2 tablespoon Caribbean Green Seasoning
1 tablespoon olive oil
1 3/4 tablespoon golden brown sugar
2 cups water
1 1/2 cups coconut milk
1 large can Red Kidney Beans (rinsed)
2 tablespoon chopped parsley

Notes! May I recommend that you follow along with the video below as much more about the recipe is discussed there. Especially the ‘browning’ step, which is essentially the base of this recipe. If doing this recipe gluten free, please go through the full list of ingredients to ensure that they meet with your specific gluten free dietary needs. Especially the Worcestershire sauce.

Wash the pieces of beef (any cheap cut will work) with the juice of a lime or lemon or 1/4 cup white vinegar and cool water (not mentioned in the ingredient list) and drain. Then season with the salt, black pepper, onion, ginger, tomato, Scotch Bonnet (optional), Caribbean Green Seasoning and Worcestershire sauce. Should you have time, allow it to marinate in the fridge for at least 2 hours.

Use the video as a guide for this step. Place a deep pan (heavy one will work best) on a med/high flame and add the oil and brown sugar. The sugar will melt, go frothy, then a deep amber. At this point is when you’ll add the seasoned beef to the pot (carefully) and stir to coat with the caramelized sugar (no the dish will not be sweet). Should the sugar go BLACK, you need to STOP immediately. Allow the pot to cool completely, wash it and start over with a dry pot. If not, you’ll be left with BITTER tasting beef.

Place the lid on the pot (slightly ajar), turn the heat down to med/low and cook for 15 minutes. It will sprout natural juices. Remember to stir a couple times.

Now remove the lid, crank up the heat and burn off that liquid to the point where you see the oil we started with at the bottom of the pot.

Once all of the liquid is gone, add the coconut milk and stir well. Then pour the water into the same bowl you marinated the beef in, swish it around to pick up remaining marinade.. pour that water into the pot now. Stir well.

Once it comes to a boil, reduce it to between a rolling boil and a simmer (med/low flame) and allow it to cook for 30 minutes.

At this point we’ll add the kidney beans (any large bean will work) and bring back to a boil. Reduce to a simmer, lid slightly ajar and cook for another 30-35 minutes. Basically until the beef is tender. I explained why we added the beans at this point in the video.

During the cooking process, keep an eye on the liquid level and add more water should you need to. Once the beef is tender, adjust the salt to your liking. Determine if the gravy is at the consistency you like (cook longer to thicken or smash some of the beans, should you want it thicker). Keep in mind that the residual heat in the pot will further cook and thicken the gravy.

Once you’re happy with the results, add the parsley as you turn off the heat.

Are you interested in the chicken version of this dish?

Here’s a dish my mom would make the odd Sunday when Callaloo wasn’t on the menu, as part of the Grand Caribbean Sunday Lunch. Paired with stewed , grilled or oven roasted meats, macaroni pie, boiled sweet potato and plantain and there was always a salad of some sort on the side. Even if it was just watercress harvested from the village streams that morning or sliced cucumbers from our kitchen garden at the back of the house.

You’ll Need…

2 cups dried red kidney beans
8-9 cups water
4-6 cloves garlic (smashed)
5 sprigs thyme
1 wiri wiri pepper (any spicy pepper will work)
3/4 teaspoon salt
1 medium onion (diced)
1 1/2 tablespoon olive oil
1 heaping tablespoon golden brown sugar
1 tablespoon Caribbean Green Seasoning
1 cup diced carrots
2 cups diced pumpkin
1 stalk celery (diced)
2 scallions (chopped)
1 tablespoon dehydrated Pimento peppers (optional)
2 tablespoon tomato puree paste
2 tablespoon Maple Syrup (pure)
1 medium tomato (diced)
2-3 tablespoon coconut cream
1 teaspoon black pepper divided
1 heaping tablespoon vegetable stock powder
1 teaspoon Worcestershire sauce
2 tablespoon chopped shado beni (culantro)

Note: I used a Wiri Wiri pepper to give these beans a bit of a kick, Scotch Bonnet, Habanero or any of your fav spicy pepper will work, in amounts you can tolerate. Or feel free to leave it out if spicy is not your thing.

In a deep pot, soak the washed red beans in cool water for about 2 hours. Then place the pot on a medium flame to bring to a boil. As the water comes to temperature, add garlic, thyme, onion and one of the wiri wiri pepper. Give it a stir, then add the salt and black pepper. I started with about 7 cups of water but I did end up adding another 2 cups or so as they simmered.

As the beans cook, it’s a great time to prep the other ingredients.

As it comes to a boil, turn it down to as low and it can go and allow it to simmer until the beans are tender.

One hour and fifteen minutes later it’s time to take the pot off the burner as the beans will be tender. Set this aside and get another wide heavy pot on a medium/high flame.

Add the oil followed by the sugar. You would have seen me do this when I ‘brown stew’. Watch the video below if this becomes confusing. The sugar will melt, go frothy, then deep amber in color. Here is where (be VERY careful) you’ll add the cooked beans to the pot. BE VERY CAREFUL as you’re adding liquid to caramelized sugar and it can jump back at you. If the sugar goes BLACK.. STOP. Allow the pot to cool, wash, dry and start back.

Vent you kitchen as it can become a bit smoky. After all the beans (and liquid) is added, it’s time to add the other ingredients (except the shado beni).

Couple noteworthy points, mom would never add Maple Syrup, Vegetable Stock powder nor Tomato Paste (she would add a tablespoon of tomato ketchup). These additions are just my way of adding my own personality to the dish.

Bring it up to a boil and allow it to cook for a further 30 minutes. Test to make sure everything is tender and the salt is to your liking. While I didn’t add a lot of salt, I knew the vegetable stock I used had a sodium element to it. Adjust accordingly.

If it’s too runny, use your spoon to crush the pumpkin and some of the beans. BUT do keep in mind that this will THICKEN as it cools down. Leftovers can be put into freezer containers or vacuum sealed and kept in the freezer for months. Thaw, add a tiny bit of water and reheat on the stove. If you used a vacuum sealed bag, place in boiling water.

Top with the chopped Shado Beni as you turn off the stove and stir.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

trinidad stewed red beans

One-Pot Stewed Beef with Red Beans for a Quick, Easy Dinner.

The Ultimate Stewed Red Kidney Beans.

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