Yield 6-8 Portions
For the Preparation of the Dried Red Beans:
1 Cup Dried Red Beans, rinsed & soaked overnight
6 Cups Water
1 Sprig of thyme
2 Whole Garlic Cloves
1 Tbsp Brown Sugar
1 Tsp Salt
For the Stewed Beans:
2 Tbsp Vegetable Oil
1 Tbsp Brown Sugar
¼ Cup Onion, minced
4 Cloves Garlic, minced
½ Cup Tomato, chopped
2 Pimento Peppers, minced
3 Tbsp Celery, chopped
¼ Cup Pumpkin, fine dice
¼ Cup Carrot, fine dice
3 Sprigs Thyme
1 Tbsp Ketchup or BBQ Sauce
1 Cup Coconut Milk
1 ½ Cups Water or Stock
Pre-boiled Red beans and Liquid
1 Tbsp Salted Butter
1 Tsp Paprika Powder
2 Tbsp Green Seasoning
Salt & Black Pepper to taste
Wash and rinse dried red beans then place them in a small bowl and fill with water to cover. Let sit overnight on your kitchen counter to soak and soften.
Drain and rinse soaked red beans. In a small sauce pan, pour in the 6 cups of water and add the soaked red beans, sprig of thyme, whole garlic, sugar and salt. Place pot on the stove and bring to a boil. Reduce heat to medium, stir gently and cover. Let cook for 1 hour until beans have softened and cooked through but still possess a firm texture. Smash a bean between your thumb and index and if it breaks apart with minimal tension, then it is good; as it will be cooked again in the next step. Remove from heat and set aside.
To make the stew red beans, place a medium sauce pan on high heat. Add the vegetable oil and when heated, drizzle in the sugar to caramelize / brown. With a pot spoon, stir sugar as it develops a dark brown caramel colour with slight bubbles puffing - this may take about 2 minutes.
Add in all the aromatics; from the onions to the thyme and sauté in the burnt sugar, stirring and frying it quickly for 3 minutes. Add in the ketchup and continue cooking for 1 minute more.
Pour in the coconut milk, water and stir. Let cook for 2 minutes covered. Remove cover and add in the parboiled red beans and its liquid. Stir well to incorporate all ingredients. Depending on how saucy you desire your red beans, you can add an additional 1 cup of water to it.
Add in the salted butter, season with the paprika, add the green seasoning and stir. Bring to a boil then reduce temperature to low. Cover the pot and let simmer for 12 – 15 minutes, stirring once or twice during this period.
After cooking time, remove cover and taste. Season with salt, black pepper and any other spices or herbs that you may desire to your pallet. Remove beans from the heat.
The Stewed Red Beans should have a semi thick consistency with a slight sauce clinging to the pulses.
Enjoy with boiled rice, macaroni pie and stewed chicken.