Tropical Red Beans
Bring the flavors of the tropics to your table with this hearty and aromatic recipe for Tropical Red Beans. Slow-simmered red kidney beans are infused with the creamy richness of coconut milk, the warm spice of allspice, and the delicate earthiness of thyme, while fresh ginger, garlic, and bell pepper add layers of vibrant flavor. This vegan and nutrient-packed dish is simmered to perfection with bay leaves and finished with a zing of lime juice for a bright, tangy twist. Perfect served over fluffy steamed rice or alongside crusty bread, this one-pot dish is ideal for creating a comforting, Caribbean-inspired meal. Whether you're looking for a main course or a flavorful side, Tropical Red Beans is a simple yet satisfying recipe that's sure to become a weeknight favorite.
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Recipe Information
Ingredients
- 1 cup red kidney beans (dried)
- 1 cup coconut milk
- 3 cups water
- 1 medium yellow onion
- 3 garlic cloves
- 1 medium bell pepper (red or yellow)
- 2 scallions
- 1 tablespoon fresh ginger
- 1 teaspoon dried thyme
- 0.5 teaspoon ground allspice
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon cooking oil (e.g., coconut or vegetable oil)
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro (optional for garnish)
Instructions
Rinse and soak the red kidney beans in water overnight or for at least 8 hours. Drain and rinse before cooking.
In a medium pot or Dutch oven, heat the cooking oil over medium heat.
Finely chop the yellow onion, garlic cloves, and bell pepper. Grate the ginger. Add them to the pot and sauté for 5 minutes until softened and fragrant.
Add the soaked red kidney beans to the pot. Stir to combine with the sautéed vegetables.
Pour in the coconut milk and 3 cups of water. Stir in the thyme, ground allspice, bay leaves, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 1 to 1.5 hours, or until the beans are tender. Stir occasionally and check the liquid level, adding more water if needed to maintain a stew-like consistency.
Once the beans are fully cooked, taste and adjust the seasoning with additional salt or spices if desired.
Turn off the heat and stir in fresh lime juice for a bright, tangy finish.
Serve warm, garnished with chopped fresh cilantro if desired. This dish pairs beautifully with steamed white rice or crusty bread.
Nutrition Facts
Calories |
1002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2484 mg | 108% | |
| Total Carbohydrate | 170.7 g | 62% | |
| Dietary Fiber | 56.9 g | 203% | |
| Total Sugars | 32.3 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 443 mg | 34% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3675 mg | 78% | |
*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.
