Barbados Bajan Beans
Transport your taste buds to the Caribbean with Barbados Bajan Beans, a vibrant and hearty dish inspired by the rich culinary heritage of Barbados. This flavorful recipe features tender pigeon peas (or kidney beans) simmered in creamy coconut milk, infused with aromatic spices like turmeric, paprika, and allspice, and elevated by the subtle heat of a whole scotch bonnet pepper. Fresh vegetables like bell pepper, onion, and scallions bring a delightful crunch, while thyme and lime juice add a refreshing brightness. Perfect as a satisfying main or a delectable side dish, serve these beans over fluffy rice, paired with fried plantains, or alongside a crisp salad for a tropical feast that’s effortlessly comforting. With just a bit of prep and slow simmering, this gluten-free and vegan-friendly recipe will become your go-to for adding a taste of the islands to your table!
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Recipe Information
Ingredients
- 1 cup dried pigeon peas (or kidney beans)
- 1 cup coconut milk
- 1 medium onion
- 3 garlic cloves
- 1 scotch bonnet pepper
- 1 teaspoon thyme leaves
- 2 green onion (scallions)
- 1 medium bell pepper
- 2 tablespoons vegetable oil
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 0.5 teaspoon allspice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lime juice
- 3 cups water
Instructions
Rinse the dried pigeon peas (or kidney beans) thoroughly under cold water, then soak them in water for at least 8 hours or overnight.
Drain and rinse the soaked beans, then transfer them to a large pot. Add 3 cups of fresh water and bring to a boil over medium-high heat.
Once the water starts boiling, reduce the heat to low, cover the pot, and simmer for 45 minutes to 1 hour, or until the beans are tender. If needed, add more water to keep the beans submerged. Drain and set aside when done.
Dice the onion, mince the garlic, finely chop the green onions, and dice the bell pepper. Keep the scotch bonnet pepper whole to infuse flavor without adding excessive heat.
In a large skillet or pot, heat the vegetable oil over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent.
Add the minced garlic, thyme, turmeric powder, paprika, and allspice. Stir well and cook for another minute until fragrant.
Add the chopped bell pepper and green onions to the skillet, followed by the cooked beans. Stir to combine.
Pour in the coconut milk and add the whole scotch bonnet pepper. Stir well, then reduce the heat to low. Simmer uncovered for 10-15 minutes, allowing the flavors to meld together.
Season the dish with salt, black pepper, and lime juice. Taste and adjust seasoning as needed.
Remove the scotch bonnet pepper before serving. Serve warm over rice, with fried plantains, or as a standalone dish alongside fresh salad or bread.
Nutrition Facts
Calories |
1146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2474 mg | 108% | |
| Total Carbohydrate | 181.3 g | 66% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 29.1 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 429 mg | 33% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3819 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
