One-Pot Caribbean-Style Stewed Beans
Who knew a humble bowl of kidney beans could pack such a tropical punch? These Caribbean-style stewed beans are simmered in coconut milk, spiced to perfection, and bursting with bold island flavors. Vegan? Check. Dairy-free? Yep. Gluten-free? You got it. Serve it over rice, pair it with plantains, or just grab a spoon and dive in—this dish is all about big flavors with zero fuss. Plus, it’s budget-friendly, and in 30-minutes on your table.We’ve put our own spin on this recipe! While the original is no longer available, our new version keeps the flavors just as amazing—enjoy!
Ingredients
Cooking Instructions
step 1
Heat Vegetable Oil (2 Tbsp) in a pan over medium heat. Add Onion (1), Garlic (3 cloves), and Red Bell Pepper (1). Sauté for 2-3 minutes until soft.
step 2
Stir in Fresh Thyme (1 tsp), Smoked Paprika (1/2 tsp), Ground Allspice (1/2 tsp), and Scotch Bonnet Pepper (1). Cook for 1 minute until fragrant.
step 3
Add GOYA® Red Kidney Beans (1 can), Coconut Milk (1 can), Vegetable Broth (1/2 cup), Tomato (1), and Soy Sauce (1 Tbsp). Season with Salt (1/2 tsp) and Ground Black Pepper (to taste). Stir well.
step 4
Let simmer for 15-20 minutes, stirring occasionally, until the sauce thickens.
step 5
Stir in Spring Onions (2), and Juice of a Lime (1/2). Adjust seasoning to taste. Serve hot over rice or with roti.
