Stewed Red Beans (Trinidad Style)

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Stewed red beans and all beans are a staple in Caribbean cooking and meal prep.

Red beans cover image
Yields7 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins

Recipe Ingredients

 2 tbsp Olive oil
 ½ Medium Onion Chopped
 1 tbsp Garlic chopped or minced
 32 oz Red Beans (2 15.5 ounce cans)
 32 oz Water
 1 Chicken bouillon cubeVegetable bouillon is a great substitute
Seasonings
 1 tsp ThymeDry or fresh
 ½ cup Fresh parsley chopped1 tablespoon dried
 ⅓ cup Fresh Cilantro chopped1 tablespoon dried
 1 cup Carrots chopped
 1 tsp SaltI often adjust the salt once all the ingredients have been added
 ½ tsp Black Pepper
Optional Seasonings
 ⅓ cup Fresh Green onion chopped
 ¼ cup Pumpkin chopped
 ⅓ cup Green bell pepper chopped
 1 Bay leaf
 1 Scotch bonnet Pepper (optional)we use the whole pepper for flavor not for heat

Cooking Directions

1

Chop
1. Carrots
2. Cilantro (if not using dried)
3. Parsley (if not using dried)
4. Green Onion (optional)
5. Green Pepper (optional)
6. Pumpkin (optional)

Base seasonings for beans

2

In a medium-sized stockpot sautee onion and garlic in olive oil over medium heat for 5-7 minutes or until onions are translucent

3

Drain and rines your cans of beans

4

Add beans, bouillon cube, and water to sauteed onions and garlic

5

Add all your chopped and dried seasonings to your pot and stir together well

Base Seasonings
1. Thyme
2. Parsley
3. Cilantro
4. Carrots
5. Salt
6. Black Pepper

Optional Seasonings

1. Pumpkin
2. Green Pepper
3. Green onion
4. Bay leaf

6

Add 1 scotch bonnet pepper. Drop the pepper into the pot and do not stir the pot again until you remove the pepper

7

Let simmer over medium-low to medium heat for 15 min or until your carrots and pumpkin are cooked

Red beans in a pot

8

Once your carrots and pumpkin are cooked remove your scotch bonnet pepper

Media Gallery

Ingredients

 2 tbsp Olive oil
 ½ Medium Onion Chopped
 1 tbsp Garlic chopped or minced
 32 oz Red Beans (2 15.5 ounce cans)
 32 oz Water
 1 Chicken bouillon cubeVegetable bouillon is a great substitute
Seasonings
 1 tsp ThymeDry or fresh
 ½ cup Fresh parsley chopped1 tablespoon dried
 ⅓ cup Fresh Cilantro chopped1 tablespoon dried
 1 cup Carrots chopped
 1 tsp SaltI often adjust the salt once all the ingredients have been added
 ½ tsp Black Pepper
Optional Seasonings
 ⅓ cup Fresh Green onion chopped
 ¼ cup Pumpkin chopped
 ⅓ cup Green bell pepper chopped
 1 Bay leaf
 1 Scotch bonnet Pepper (optional)we use the whole pepper for flavor not for heat

Directions

1

Chop
1. Carrots
2. Cilantro (if not using dried)
3. Parsley (if not using dried)
4. Green Onion (optional)
5. Green Pepper (optional)
6. Pumpkin (optional)

Base seasonings for beans

2

In a medium-sized stockpot sautee onion and garlic in olive oil over medium heat for 5-7 minutes or until onions are translucent

3

Drain and rines your cans of beans

4

Add beans, bouillon cube, and water to sauteed onions and garlic

5

Add all your chopped and dried seasonings to your pot and stir together well

Base Seasonings
1. Thyme
2. Parsley
3. Cilantro
4. Carrots
5. Salt
6. Black Pepper

Optional Seasonings

1. Pumpkin
2. Green Pepper
3. Green onion
4. Bay leaf

6

Add 1 scotch bonnet pepper. Drop the pepper into the pot and do not stir the pot again until you remove the pepper

7

Let simmer over medium-low to medium heat for 15 min or until your carrots and pumpkin are cooked

Red beans in a pot

8

Once your carrots and pumpkin are cooked remove your scotch bonnet pepper

Stewed Red Beans (Trinidad Style)
IngredientsDirections

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Nutrition Facts

Servings 7

Amount Per Serving
Calories 88
% Daily Value *
Total Fat 7.3g12%
Cholesterol 0mg
Sodium 233mg10%
Total Carbohydrate 10.4g4%
Dietary Fiber 3.4g14%
Protein 2.8g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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