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It’s Carnival weekend, and if you are too busy to cook stewed red beans from scratch or strapped for cash to get takeout, make stewed canned red beans with coconut milk! Nobody will judge you.

Stewed canned red beans is one of those emergency meals for me. For many years, I avoided canned products, but life ain’t getting easier as they promised, so I needed to add a few quality canned products to my pantry. Plus I still have a ton to use up from the pandemic-era days. Do you recall when we thought the world was going to end so we(mainly me) bought beans, pasta, and toilet paper in bulk?

HOW TO SELECT THE BEST / HEALTHIEST CANNED PRODUCTS?

When purchasing canned beans or peas, ensure that they are BPA-free, organic, and include only one or two ingredients with no chemicals or preservatives. When you do this, you do not have to worry about putting unhealthy products in your food or body.

Testimonial: I’m not dead yet.

WHAT COCONUT MILK TO USE?

You can use fresh coconut milk, however, I have found good quality canned coconut milk and coconut blocks that also produce amazing results.

I have no regrets about adding the coconut milk! It was a wonderful change from my usual cooked beans and upped the comfort factor.

WHAT TO ENJOY WITH STEWED CANNED RED BEANS WITH COCONUT MILK?

This stewed red beans with coconut milk is perfect with stewed chicken, curry chicken, stewed beef, stewed lamb, curry stew chicken, perfect roasted chicken, grilled chicken kebabs, grilled lamb kabob, bbq lamb, oven-baked lamb.

I hope you enjoy this recipe!

Please let me know what other quick canned meals you require while my stocks last.

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STEWED CANNED RED BEANS WITH COCONUT MILK

Stewed canned red beans is one of those emergency meals for me. For many years I avoided canned products but life ain’t getting easier as they promised, so I needed to add a few quality canned products to my pantry.

5 from 1 vote

Print Pin Rate

Course: dinner, lunch, Side Dish

Cuisine: Caribbean, Trinidadian

Keyword: stewed beans with coconut milk, stewed canned red beans, stewed red beans

Prep Time: 5

Cook Time: 25

Servings:

Calories: 230kcal

Ingredients

2 cans organic red beans rinsed and drained
4 tbs extra virgin olive oil
2 tsp brown sugar
1/2 onion chopped
1/2 small carrot finely cubed
1 celery stalk chopped
1 tomato chopped
1 tbs green seasoning
1 tbs minced garlic
1 scallion chopped
4 leaves culantro chopped
1/4 cup chopped pumpkin
1 tbs tomato paste
Hot pepper to taste
1/2 coconut milk or block coconut cream
1 tsp adobo optional
1 t tsp sazon optional
Salt
Black pepper

Instructions

Heat oil in a medium pot over high heat.
Add brown sugar and cook until it bubbles, froths, expands and darkens.
Add onion, carrot, celery, tomato, green seasoning, minced garlic, scallion, culantro, pumpkin, tomato paste, hot pepper and all purpose seasoning, if using.
Reduce heat to low and cook for 5-7 minutes, stirring.
Stir in coconut cream or milk, salt, pepper and cook for 1 minute. Add a little water if using the block coconut to prevent it from sticking.
Add beans, enough water to cover and cook for 15-20 minutes or until all the flavors have meld together, mashing a quarter of the beans at the end to thicken the sauce.