How to Make Mom's Stewed Red Beans -

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

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

Cook Time: 50

Servings:

Calories: 261kcal

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

Get Recipe Ingredients

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.

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.

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.