During the week I don’t have time to boil beans from scratch, so these beans come in very handy. I serve it with baked chicken, grilled chicken as I mentioned before 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!
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
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 in BPA free.