Stew Red Beans

Stew red beans is a popular side dish in a typical Trini Sunday Lunch. Using the basic Trinbagonian mirepoix of onion, garlic, ginger & pimento is a good starting point for a great final product. For this recipe Baidawi adds a few extra ingredients to create a delicious stew red beans using a pressure cooker. The addition of all-spice aka pimento sneaks in some Jamaican flavors to this dish. This recipe does not require overnight soaking in water and/ or baking soda.

Stew Red Beans

Ingredients

• 2 cups red beans rinsed 
• 2 large onions diced
• 4 cloves garlic minced
• 2 tbsp ginger minced
• 6 pimentos chopped
• 1 bundle celery chopped
• 2 cups pumpkin cubed
• 2 tbsp fine thyme
• 2 tbsp roucou
• 2 tbsp tomato paste
• 1 bay leaf
• 1 tbsp all-spice/ pimento/ juniper berries crushed or ground into a powder
• 12 cups water
• 3 tbsp vegetable oil
• salt & black pepper to taste

Method

1. Add oil to pressure cooker on medium/high heat then sauté onions until translucent and softened
2. Add all spice then continue to sauté for 30 seconds
3. Add garlic, ginger, pimento and celery then continue to sauté for 1 minute
4. Add pumpkin then season with salt and black pepper to taste. Sauté for 2 minutes
5. Add red beans, roucou, bay leaf, tomato paste and water. Cover then allow the beans to cook in pressure cooker for 90 minutes
6. Allow steam to be released from pressure cooker before safely removing the cover.
7. Taste for salt and adjust as needed
8. Add fresh thyme
9. If beans are too thick, add 3/4 cups of water to loosen them
10. Serve & Enjoy!

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• Stewed Lentil Peas
• Black Beans & Rice Cook-Up
• Leftover Ham & Black Eyed Peas Soup
• Spicy Bacon Baked Beans