Red Beans Trinidad
Experience the vibrant flavors of the Caribbean with this authentic Red Beans Trinidad recipe. Slow-simmered red kidney beans are cooked to perfection in creamy coconut milk and infused with aromatic seasonings like fresh thyme, pimento peppers, scallions, and a hint of fiery scotch bonnet for optional heat. Enhanced with a touch of brown sugar for subtle sweetness, this dish strikes the perfect balance of comforting and bold flavors. Perfect as a hearty side dish or paired with rice for a satisfying main course, this wholesome recipe is a true taste of Trinidadian comfort food. With its rich, flavorful sauce and tender beans, Red Beans Trinidad is a must-try for anyone looking to explore Caribbean cuisine at home.
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Recipe Information
Ingredients
- 2 cups Dried red kidney beans
- 1 cup Coconut milk
- 1 medium Onion
- 4 cloves Garlic
- 2 small Pimento peppers
- 4 sprigs Fresh thyme
- 2 stalks Scallions
- 1 tablespoon Brown sugar
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 (whole, optional) Scotch bonnet pepper
- 6 cups Water
Instructions
Rinse the dried red kidney beans under cold running water to remove any debris. Soak them in a large bowl of water overnight or for at least 8 hours.
Drain and rinse the soaked beans. In a large pot, add the beans and 6 cups of fresh water. Bring to a boil, then reduce the heat to a simmer, cover, and cook for about 1 hour or until the beans are tender but not mushy. Drain and set aside, reserving 1 cup of the cooking liquid.
While the beans are cooking, finely chop the onion, garlic, pimento peppers, and scallions.
In the large pot, heat the vegetable oil over medium heat. Add the chopped onion, garlic, pimento peppers, and scallions. Sauté for 5 minutes until fragrant and translucent.
Add the cooked red beans to the pot, followed by the coconut milk, fresh thyme sprigs, brown sugar, salt, black pepper, the whole scotch bonnet pepper (if using), and the reserved cooking liquid.
Stir everything to combine, then bring the pot to a gentle simmer. Reduce the heat to low and let the beans cook uncovered for 45 minutes to 1 hour, stirring occasionally to prevent sticking.
Taste and adjust the seasoning with more salt or pepper if needed. If the mixture becomes too thick, add a bit more water to reach your desired consistency.
Remove and discard the thyme sprigs and scotch bonnet pepper before serving. Serve hot as a side dish or pair it with rice for a complete meal.
Nutrition Facts
Calories |
1810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2558 mg | 111% | |
| Total Carbohydrate | 300.5 g | 109% | |
| Dietary Fiber | 66.0 g | 236% | |
| Total Sugars | 47.3 g | ||
| Protein | 99.0 g | 198% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 792 mg | 61% | |
| Iron | 35.0 mg | 194% | |
| Potassium | 6486 mg | 138% | |
*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.
