How To make Stewed Red Beans
1 lb Dried red kidney beans
3 Smoked pork or ham hocks
1 lb Kielbasa, or smoked pork sau
4 Celery stalks, chopped
2 Large onions, peeled and cho
1 Large green bell pepper
2 ts Minced garlic
3 Bay leaves
Salt 1 ts White pepper
1 ts Thyme
1 ts Oregano
2 ts Tabasco, depending on taste
RINSE THE BEANS IN A COLANDER under cold running water, discarding any pebbles or broken beans. Either soak in cold water to cover overnight, or bring to a boil and allow to sit, covered, for 1 hour. Drain. Bring the beans and ham hocks to a boil with 2 quarts of water. Simmer covered for one hour, then remove the ham hocks, and drain the beans. When the ham hocks are cool enough to handle, remove the meat and discard the skin and bones. While the beans are simmering, brown the sausage in a skillet over medium heat. Remove the sausage with a slotted spoon, and add the celery, onion, green pepper and garlic to the pan. Saute until the onion is translucent, about 5 minutes. Place the beans, sausage, vegetables, ham meat, bay leaves, salt, pepper, thyme, oregano and Tabasco in a saucepan with 6 cups of water. Bring to a boil over medium heat, stirring occasionally, and cook for 45 to 60 minutes over low heat, stirring frequently. Stir frequently, especially towards the end of the cooking time. The mixture should be thick and the beans should have started to break up. Discard the bay leaves. Serve while hot. Serves 8. NOTE: The beans can be prepared up to three days in advance and refrigerated, tightly covered with plastic wrap. Reheat in a microwave oven or in a 300F oven for 25 minutes.
How To make Stewed Red Beans's Videos
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How To Make Trini Stewed Red Beans | Foodie Nation
Stew Red Beans is one of those accompaniments that completes a Trini Sunday Lunch perfectly:
Yield 6-8 Portions
INGREDIENTS
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
METHOD
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. The Stewed Red Beans should have a semi thick consistency with a slight sauce clinging to the pulses.
9. Enjoy with boiled rice, macaroni pie and stewed chicken.
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#RedBeans #StewRedBeans #TriniRedBeans
How to cook Delicious Healthy Bean Stew | Bhinzi Recipe! | Zim Food Network
Bean Stew Recipe
Ingredients:
Dry Red or Rose coco Beans
Medium Curry Powder
Tomato Puree
Olive Oil
Salt
Chilli Flakes
White Onions
Garlic
Follow video for step by step
#howto #easyrecipe #beanstew #healthyrecipe
A Pantry Recipe That´s Actually Good | Garlic Kidney Beans with Tomatoes
EPISODE 636 - How to Make Garlic Kidney Beans with Tomatoes | An Amazing Dish using Pantry Staples
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SPANISH ROUND RICE I USE:
WOOD CUTTING BOARD:
MY FOOD PROCESSOR:
MORTAR & PESTLE:
Spain on a Fork is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and Spain on a Fork receives a small commission, which helps with all the expenses to keep Spain on a Fork going. Thank you for your support :)
One-Pot Stewed Beef with Red Beans for a Quick, Easy Dinner | CaribbeanPot.com
Get my cookbook @ Learn how to make Caribbean Stewed Beef With Red Beans In a Rich Coconut Gravy, with step by step instructions from Chris De La Rosa of CaribbeanPot.com
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