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.
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.