Trinidad Stewed Red Beans -

In my recipe, red beans are soaked overnight, then boiled. After boiling, the flavor of the beans is enhanced with the addition of aromatic vegetables, herbs and coconut milk. Stewed red beans are a mainstay in traditional Trinidadian cuisine. For a typical Sunday lunch, it is usually accompanied by baked chicken, stewed chicken or curried chicken, rice and a salad of lettuce or watercress, sliced tomatoes and cucumber and the occasional macaroni pie.

subheading: To boil beans:

1 lb dried red or pink kidney beans or 3 - canned beans picked through, rinsed and drained

10 to 12 cups water to boil

1 teaspoon brown sugar

subheading: To stew:

4 tablespoons extra virgin olive oil

2 teaspoons brown sugar

1 tablespoon ketchup

1 medium onion finely chopped

3 tablespoons green seasoning

1 plum tomato chopped

1 celery stalk with leaves attached finely chopped

½ small red or green sweet bell pepper finely chopped

3 cloves garlic grated or minced

½ cup finely cubed pumpkin squash or Caribbean calabaza [optional]

1 small carrot chopped

6 sprigs thyme

¼ one quarter block pure creamed coconut [optional] or 1 can coconut milk, adjusted to your taste

Hot pepper and 2 pimento peppers optional

About 2 teaspoons Himalayan salt or to taste

1 teaspoon freshly ground black pepper

Directions at cookingwithria.com

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