Description
A flavorful and hearty One-Pot Caribbean-Style Stewed Beans recipe featuring red kidney beans simmered in a rich coconut milk-based sauce with aromatic spices, Scotch bonnet pepper, and fresh vegetables. Perfect as a comforting vegan main or side dish served over rice or roti.
Ingredients
Scale
Main 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
Instructions
- Prepare and Sauté Vegetables: Heat 2 tablespoons of 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 become soft and fragrant.
- Add Spices and Scotch Bonnet: Stir in fresh thyme, smoked paprika, ground allspice, and the Scotch bonnet pepper. Cook the mixture for about 1 minute until the spices are aromatic.
- Add Beans and Liquids: Incorporate the drained red kidney beans, coconut milk, vegetable broth, diced tomato, and soy sauce. Season with salt and freshly ground black pepper. Stir everything together thoroughly.
- Simmer the Stew: Reduce heat to low and let the stew simmer uncovered for 15-20 minutes. Stir occasionally to prevent sticking and to allow the sauce to thicken and flavors to meld.
- Finish and Serve: Stir in the chopped spring onions and squeeze in the juice of half a lime. Taste and adjust seasoning if necessary. Serve the stewed beans hot, ideally over rice or accompanied by roti for a complete meal.
Notes
- You can adjust the heat level by reducing or omitting the Scotch bonnet pepper.
- This dish pairs wonderfully with steamed rice or flatbreads like roti.
- For a creamier texture, use full-fat coconut milk.
- Use fresh herbs if available for a more vibrant flavor.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
Keywords: Caribbean stewed beans, vegan stew, coconut milk beans, one-pot bean recipe, spicy bean stew, kidney beans with spices, vegan Caribbean dish
