Vegetarian and gluten-free Caribbean Red Kidney Bean Stew. Can cook with any vegetable. Browning sauce gives it, its dark gravy colour. Do not use too much of the browning sauce as the gravy will taste too strong. Click the picture at end of the page for browning sauce recipe.
Caribbean Stewed Kidney Red Beans can be eaten with rice, potatoes, or dumplings.
- 500g Red Kidney Beans
- 2 tablespoons Cooking Oil
- 1 Onion (chopped finely)
- 1 Bell Pepper (Cubed)
- 1 Red Pepper
- 2 Spring Onions (chopped)
- 2 Carrots (peeled and sliced)
- 1 tablespoon finely chopped Ginger
- 1 tablespoon finely chopped Garlic
- Sprig of Thyme
- 1 Tomato (cubed)
- ¼ cup Wild Celery Leaves
- 1 teaspoon Browning Sauce
- Salt to taste
- 20g Butter
- Soak dry red kidney beans in water overnight. Cover the top with water as the beans will expand.
- The next day, boil the kidney beans in fresh water until the beans are squeezed soft. Will soften quicker when cooked in a pressure cooker.
- In a large pan, add 2 tbsp cooking oil. Fry onions on a medium heat until the onions are translucent for 2 minutes.
- Then add vegetables, chopped spring onions, chopped bell peppers, sliced carrots, chopped pepper, chopped tomato, grated garlic, grated ginger, chopped wild celery, and 1 tablespoon thyme. Cook on a medium heat until the carrots are half cooked.
- Pour in the red kidney beans with the water it was cooked in. Add more water to cover the top. Then add 1 teaspoon of browning sauce and salt to taste. Cook for 5 minutes.
- Then add a knob of butter. Allow melting. Stir and cook for another 5 minutes. If the gravy is thin, use a potato masher and mash some of the red kidney beans to thicken the gravy.
- Serve with rice or plantain dumplings.