Dinner

One-Pot Caribbean-Style Stewed Beans Recipe

Name: One-Pot Caribbean-Style Stewed Beans Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Caribbean
Ingredients: 2 tablespoon Vegetable Oil; 1 Onion, chopped; 3 cloves Garlic, minced; 1 Red Bell Pepper, diced; 1 Scotch Bonnet Pepper, whole or chopped (optional for less heat); 1 teaspoon Fresh Thyme, chopped; 1/2 teaspoon Smoked Paprika; 1/2 teaspoon Ground Allspice; 1 can (15 oz) Red Kidney Beans, drained and rinsed; 1 can (14 oz) Coconut Milk; 1/2 cup Vegetable Broth; 1 Tomato, diced; 1 tablespoon Soy Sauce; 1/2 teaspoon Salt; Ground Black Pepper, to taste; 2 Spring Onions, chopped; Juice of 1/2 Lime

ByLuna Ryder December 27, 2025December 27, 2025

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Introduction

This one-pot Caribbean-style stewed beans recipe is a flavorful and comforting dish that brings the vibrant spices of the islands right to your kitchen. It combines creamy coconut milk, fragrant herbs, and a kick of Scotch bonnet pepper for a rich, hearty meal perfect for any day of the week.

A gray pot filled with a thick stew of dark red kidney beans, chunks of orange sweet potato, and pieces of red bell pepper in a rich brown sauce, topped with chopped green onions. A wooden spoon rests inside the pot, partially covered by the stew. To the left, three golden brown flatbreads with uneven browning sit stacked on a white plate. On the right side, two beige bowls are visible: one containing plain white rice garnished with a few pieces of green onion, and the other holds two bright yellow lemon halves. Fresh sprigs of thyme and some loose herbs are scattered on a white marbled surface beneath the dishes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons Vegetable Oil
1 Onion
3 cloves Garlic
1 Red Bell Pepper
1 Scotch Bonnet Pepper
1 teaspoon Fresh Thyme
1/2 teaspoon Smoked Paprika
1/2 teaspoon Ground Allspice
1 can Canned Red Kidney Beans
1 can Coconut Milk
1/2 cup Vegetable Broth
1 Tomato
1 tablespoon Soy Sauce
1/2 teaspoon Salt
Ground Black Pepper, to taste
2 Spring Onions
1/2 Lime

Instructions

Step 1: Heat the vegetable oil in a pan over medium heat. Add the chopped onion, minced garlic, and diced red bell pepper. Sauté for 2-3 minutes until the vegetables are soft and fragrant.
Step 2: Stir in fresh thyme, smoked paprika, ground allspice, and the whole Scotch bonnet pepper. Cook for about 1 minute to release the spices’ aroma.
Step 3: Add the canned red kidney beans (with liquid), coconut milk, vegetable broth, and chopped tomato to the pan. Pour in soy sauce, then season with salt and black pepper. Stir everything together until well combined.
Step 4: Let the mixture simmer gently for 15-20 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
Step 5: Remove the Scotch bonnet pepper for less heat if desired. Stir in chopped spring onions and squeeze in the juice of half a lime. Taste and adjust seasoning if needed. Serve the stewed beans hot over rice or with roti.

Tips & Variations

For a milder version, remove the seeds from the Scotch bonnet pepper before cooking or substitute with a milder chili.
Add diced sweet potatoes or callaloo for extra texture and nutrients.
Use smoked sea salt for an added depth of smoky flavor.
Leftover stewed beans make a great filling for wraps or patties.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth if the sauce has thickened too much. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A dark gray pot filled with thick, chunky chili that has visible layers of reddish-brown beans, bright orange cubed sweet potatoes, and halved red cherry tomatoes mixed in a rich brown sauce, topped with fresh rings of green onions. A light wooden spoon rests inside the pot, partially submerged in the chili. To the left, a white plate holds three golden-brown, fluffy flatbreads stacked on top of each other. On the right side, two white plates are shown, one with fluffy white rice garnished with small slices of green onions and black pepper, and the other with halved bright yellow lemons. The scene is set on a white marbled surface with a few sprigs of fresh green thyme and scattered herbs near the pot. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I omit the Scotch bonnet pepper?

Yes, you can leave out the Scotch bonnet if you prefer less heat. The dish will still be flavorful thanks to the other spices and herbs.

What can I serve with these stewed beans?

This dish pairs wonderfully with steamed rice, roti, or even crusty bread to soak up the rich sauce. It also works well as a side to grilled meats or plant-based mains.