I am excited to share my Caribbean stewed canned black beans recipe! It is a favorite in our household and I am confident it will be a favorite in yours as well.
As I may have mentioned previously, at the beginning of the pandemic, I purchased an abundant supply of organic canned beans, tomatoes, sardines, salmon to prepare for any interruption in the food supply chain. Fortunately, the food situation was not as terrible as we had anticipated. There was initially a shortage of brown sugar, toilet paper, meats, however, after a month or two the supermarkets were well stocked again, even with the limitations as to how much you can purchase.
I will continue to keep a stock as the COVID situation is deteriorating around the world.
The other reason I stock up is that my teens love plain black beans in their nachos, as well as in this Caribbean stewed canned beans recipe.
During the week I don’t have time to boil beans from scratch, so this Caribbean stewed canned black beans come in very handy. I serve it with baked chicken, grilled chicken as I mentioned before, cilantro coconut rice or fried pork.
We all need a quick stewed beans recipe and I promise this one will exceed your expectation from a can of beans!
You may certainly use canned kidney or pink beans in this recipe. When buying canned beans, ensure that it organic, contains no chemicals or preservatives and the can is BPA free.
This picture was submitted by Gail who has already tried my recipe with great success! You would agree that it looks absolutely delicious!
You may also love these recipes:
Trini Curry Stew Pork With Peas
STEWED CANNED BLACK BEANS
Ingredients
- 2 CANS black beans rinsed and drained
- 2 tbs extra virgin olive oil
- 2 tbs brown sugar divided
- 2 plum tomatoes finely diced
- 1 small onion diced
- 1 tbs minced garlic 3 cloves
- 1 carrot diced
- 4 scallions cilantro or parsley are good substitutes
- Hot pepper diced, optional
- 1 tbs green seasoning
- 4 tbs ketchup
- 1 tsp salt to taste
- 3 sprigs thyme
Instructions
- Wash cans and wipe dry. Drain beans in a colander and rinse.
- Heat oil in a dutch oven or deep heavy bottomed pot over medium heat. Add brown sugar and allow it to froth, bubble, expand and darken.
- Add chopped tomatoes, onion, garlic, carrot, hot pepper, green seasoning, scallion, ketchup, salt and pepper. Cook for 5 minutes or until the oil starts to separate.
- Add drained beans, 2 cans of water and stir well to combine. Bring to a boil, cover, reduce heat to a simmer (low) and cook for 20 minutes, stirring every 5 mins to ensure that it is not sticking.
- After 20 mins, if the beans are still firm, cook an additional 5-10 mins until the beans are tender and the sauce has thickened slightly. Add more liquid if the liquid evaporates too quickly. Taste and add more salt and black pepper, if required.
- Optional: Add chopped cilantro and a pimento pepper to finish off.
Video
Notes
Nutrition
