Mom’s Amazing Stewed Red Beans

There’s nothing quite like the comfort of Mom’s stewed red beans—a staple at our family Christmas dinners, always paired with macaroni pie, callaloo, curry duck, and dhalpuri for a true taste of home. My mom’s version, now adapted for the Instant Pot, is both rich and comforting, with layers of Caribbean flavors and a creamy texture that makes it a standout side dish.

This recipe has a unique touch: the addition of carrots, pumpkin, and coconut milk. The vegetables are cooked early in the process, breaking down into a naturally sweet, velvety base that mellows the dish’s overall flavor. A touch of brown sugar provides balance, adding a subtle sweetness that complements the rich seasonings. My kids especially love this version because the vegetables are blended into the background, letting the beans and creamy coconut take center stage.

The coconut milk and pumpkin are the stars here, creating a luscious, creamy sauce that sets these stewed beans apart from anything you’ve had before. And the Instant Pot makes it all the more convenient—perfect for busy cooks looking to recreate the magic of a traditional dish in less time.

Ingredients You Will Need

Mom’s Stewed Red Beans rely on a blend of simple, flavorful ingredients that come together beautifully:

• Red or Pink Beans: The base of this dish, cooked to tender perfection for a creamy texture.
• Carrots and Pumpkin: These add natural sweetness and creaminess, balancing the robust flavors.
• Coconut Milk: A Caribbean essential that adds richness and a unique, creamy taste.
• Brown Sugar: Just a touch to enhance the dish’s sweetness and balance.
• Green Seasoning: A vibrant blend of fresh herbs and aromatics, essential for that Trini flavor.
• Ketchup and Butter: These round out the sauce, adding depth and silkiness.
• Aromatics: Garlic, onion, scallions, and thyme infuse the dish with fragrant, earthy flavors.
• Hot Pepper: Adds just the right amount of heat—adjust to your preference.

A Few Tips for Success

• Cook the Beans Just Right: Older or darker beans may take longer to cook. Start with 40–50 minutes in the Instant Pot, and add more time if needed. Don’t Overcook the Beans: They should be tender but not mushy before stewing.
• Patience with Stewing: The rich, caramelized base is the heart of this dish. Allow the sugar to bubble and darken fully before adding other ingredients.
• Taste and Adjust: As with any dish, season to taste after cooking to ensure the flavors are perfectly balanced.

Variations to Try

Stewed red beans are incredibly versatile!

• More flavor: Add your twist by including diced bell peppers, celery, Caribbean pimento peppers (seasoning pepper) for extra Caribbean flavor
• Healthier Version: Reduce the brown sugar and ketchup by half to lower the calorie content.
• Different Beans: Swap red beans for black beans, pink beans or pigeon peas.
• No Coconut Milk? Eliminate and substitute with an extra 1/2 cup of water or broth.
• Smoked Meat: Add smoked meat for a heartier version.
• Vegan: Substitute the butter with a vegan alternative or omit entirely.

Storage Tips

• Refrigeration: Store in an airtight container for up to 5 days.
• Freezing: Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.
• Reheating: Warm in a saucepan over medium heat, adding a splash of water (and adjust salt) if too thick.

Why You’ll Love This Recipe

Mom’s stewed beans bring the essence of Caribbean cooking to your table: rich, flavorful, and full of love. The Instant Pot cuts down cooking time, but the dish retains every ounce of its traditional charm. Whether you’re celebrating a holiday, reminiscing about home, or simply looking for a delicious side dish, these stewed beans are sure to delight.

Let this recipe bring the warmth of my mom’s kitchen to yours!

Serving Suggestions for Mom’s Stewed Red Beans

Stewed beans pair wonderfully with:

• Dhalpuri roti
• Steamed white rice
• Macaroni pie
• Callaloo
• Stewed chicken, stewed beef, stewed pork, stewed lamb
• Curry duck , curry goat, curry home fowl, curry chicken

Cooking stewed beans in the Instant Pot simplifies the process, saving time while intensifying the flavors.

For festive occasions or family meals, serve this as part of a full Caribbean spread. It’s perfect for holidays or cozy gatherings, and preparing it together in the kitchen can be a fun, bonding experience. Stewed beans also make for a satisfying vegetarian option when served with rice and a side salad.

How to Make Mom’s Stewed Red Beans

Experience the rich flavors of Trinidad with this Stewed Red Beans recipe. Creamy, hearty, and bursting with Caribbean flair—perfect for any meal!

No ratings yet

Print Pin Rate

Course: dinner, lunch

Cuisine: Caribbean, Trinidadian

Keyword: caribbean stew red beans, how to make stew red beans, instant pot stewed red beans, stewed red beans, trinidad stewed red beans

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Servings: 12

Calories: 261kcal

Equipment

• Instant Pot
• 5 qt Dutch oven for stewing, as seen on the video

Ingredients

To Boil the Beans:

• 1 lb dried red beans kidney beans, pink beans, pinto beans, black beans, pigeon peas
• 6 cups water
• 2 carrots diced
• 1 cup pumpkin cubed
• 2 tbs green seasoning
• 1 tbs minced garlic
• 2 sprigs thyme
• 2 tbsp brown sugar
• 2 tbsp extra virgin olive oil
• 1/2 coconut block or equivalent coconut milk
• 2 tsp Himalayan salt

For the Stew Base:

• 2 tbsp extra virgin olive oil
• 2 tbsp brown sugar
• 1/3 cup ketchup
• 2 tbsp green seasoning
• 1 tbs minced garlic optional if the green seasoning has lots of garlic
• 1 small onion chopped
• 2 scallions chopped
• 1 plum tomato chopped
• Hot pepper to taste
• Salt to taste
• 1/2 tbsp black pepper
• 2 tbsp butter

Get Recipe Ingredients

Instructions

Instant Pot Method:

• Cook the Beans in the Instant Pot-Move on to the next step (Boiling Beans on the Stovetop) if you do not have an instant pot.
• Soak beans overnight in sufficient water to cover.Rinse and drain the beans thoroughly.
• Add the beans, water, diced carrots, cubed pumpkin, thyme sprigs, coconut block, and 2 tablespoons of brown sugar into the Instant Pot. Stir to combine.
• Secure the Instant Pot lid and turn the knob to the “Sealing” position.
• Select the “Pressure Cook” or “Manual” setting and set the timer for 40 minutes on High Pressure.
• Once the timer ends, allow the pressure to release naturally for 10 minutes, then carefully turn the knob to the “Venting” position to release any remaining pressure. Open the lid when it is safe to do so.
• If the beans are not tender, reseal the lid and cook for an additional 10 minutes on High Pressure, repeating the natural release process.

Boiling Beans – Stovetop Method – Skip this if you are using the instant pot

• Soak beans overnight in sufficient water to cover. Next day rinse and drain beans.
• In a large pot, add beans, about 10 cups water, carrots, pumpkin, thyme, brown sugar, oil, green seasoning and garlic (omit salt and coconut milk at this stage.)
• Bring to a boil, then reduce heat to medium and cook for 60-90 minutes until beans are tender.
• Stir in coconut milk and salt, cooking for an additional 10 minutes.
• Follow steps 5-8 from the Instant Pot method to stew the beans.

Prepare the Stew Base on the Stove:

• Heat 2 tablespoons of oil in a medium, heavy-bottomed pot over medium-high heat.
• Add 2 tablespoons of brown sugar and let it caramelize until it bubbles, froths, and darkens slightly.
• Stir in the ketchup, green seasoning, and minced garlic, cooking for about 1 minute.
• Add the chopped onion, scallions, tomato, hot pepper (to taste), salt, and black pepper. Cook for 5 minutes, stirring occasionally, until the vegetables soften and the mixture is fragrant.
• Transfer the cooked beans (along with their liquid) into the pot with the stew base. Add about 2 cups of water or more as needed for your desired consistency.
• Stir well and bring the mixture to a gentle boil. Reduce the heat and simmer for 5 minutes.
• Stir in the butter and taste the stew. Adjust seasoning with more salt or pepper, if necessary.
• Serve warm with rice, roti, or other sides of your choice.

Nutrition

Calories: 261kcal | Carbohydrates: 33g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 486mg | Potassium: 694mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2706IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 3mg

Did You Love This Recipe? Leave a Rating and Comment!

If you enjoyed this recipe or have any questions, please share your thoughts in the comments below. I’d love to hear how this stewed beans recipe turned out for you! If you made any tweaks, let me know—it’s always exciting to see how others make these dishes their own. Don’t forget to leave a 5-star rating in the recipe card above! Your feedback helps me improve and inspires others to try this recipe.

For a step-by-step video, check out my YouTube channel, where you can follow along and see exactly how this dish comes together.

Questions or Concerns—Write Me!

If you have any questions, concerns, issues, or suggestions about this recipe or any other recipes, don’t hesitate to leave a comment below or email me at [email protected]. I’m here to help make your cooking experience as enjoyable as possible. Happy cooking!