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
- Add oil to pressure cooker on medium/high heat then sauté onions until translucent and softened
- Add all spice then continue to sauté for 30 seconds
- Add garlic, ginger, pimento and celery then continue to sauté for 1 minute
- Add pumpkin then season with salt and black pepper to taste. Sauté for 2 minutes
- Add red beans, roucou, bay leaf, tomato paste and water. Cover then allow the beans to cook in pressure cooker for 90 minutes
- Allow steam to be released from pressure cooker before safely removing the cover.
- Taste for salt and adjust as needed
- Add fresh thyme
- If beans are too thick, add 3/4 cups of water to loosen them
- Serve & Enjoy!
Related Recipes
- Stewed Lentil Peas
- Black Beans & Rice Cook-Up
- Leftover Ham & Black Eyed Peas Soup
- Spicy Bacon Baked Beans
