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In The Kitchen: Trini-Style Read Beans

  • Bindra Maharaj
  • Aug 19
  • 3 min read


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šŸŒ¶ļøšŸ„˜ The Ultimate Flavor Bomb of the Caribbean! šŸ„˜šŸŒ¶ļø


Get ready to dive into the mouthwatering, rich, and fragrant world of Trinidadian-style red beans! This dish is a favorite across the islands, combining tender red kidney beans, aromatic spices, and the signature coconut milk that takes it over the top! Perfect for pairing with rice, roti, or even on its own as a hearty, soul-satisfying meal. If you’re craving a taste of the tropics, this is your ticket. Plus, all the ingredients you'll need can be found right in our store. Let’s get cookin’! šŸ“šŸŒ“


Ingredients


  • 2 cups red kidney beans (cooked or canned, your choice!)

  • 1 tablespoon vegetable oil

  • 1 large onion, chopped

  • 1 bell pepper, chopped (red or green, pick your vibe!)

  • 3 cloves garlic, minced (for that kick of flavor)

  • 2 sprigs thyme (fresh, if you got it!)

  • 2 stalks scallions, chopped

  • 1 scotch bonnet pepper, whole (don’t worry, you’ll take it out before serving!)

  • 1 can (13.5 oz) coconut milk

  • 2 cups vegetable broth (or chicken broth for a richer flavor)

  • 1 teaspoon ground allspice (pimento)

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon curry powder

  • 1 teaspoon salt (adjust to taste)

  • 1/2 teaspoon black pepper

  • 2 tablespoons ketchup (yes, you read that right, it adds a tangy twist!)

  • 1 teaspoon sugar (balances all those spicy flavors!)

  • 2 tablespoons fresh parsley (optional, for garnish)


Instructions


Prep those beans!

If you’re using dried red kidney beans, soak them overnight or use the quick-soak method by boiling them for 5 minutes and then letting them sit, covered, for 1 hour. If you’re going for canned beans, simply drain and rinse them thoroughly.


SautƩ the aromatics!

In a large pot, heat your vegetable oil over medium heat. Add the onion, bell pepper, garlic, and scallions. SautƩ for about 5 minutes until the onion becomes soft and translucent. You want those flavors to get all cozy with each other.


Add the spices

Now, it’s time to bring the heat! Add the ground allspice, curry powder, ground cumin, salt, and black pepper to the pot. Stir everything together and let those spices bloom for about 1 minute. Your kitchen is going to start smelling so good right about now!


Toss in the beans

Throw in your cooked or canned red kidney beans and give everything a good mix. Now’s the time to let all those ingredients get acquainted and really blend together.


Pour in the liquid magic!

Add the coconut milk and vegetable broth. Stir it up, making sure the beans and potato are well-coated. Toss in your scotch bonnet pepper (don't burst that pepper open though, we’re just giving it a flavor infusion, not a full-on heat attack!).


Simmer & soften

Bring everything to a gentle boil, then reduce the heat to low. Let it simmer uncovered for about 30-40 minutes, stirring occasionally, until the beans are tender, and the flavors have melded together beautifully. Keep an eye on it, and add more broth if it gets too thick.


Season it to perfection

Now for the magic touch—add ketchup and sugar. Trust us, this combo really ties everything together. Stir it in, and adjust the salt and pepper to taste. This is your moment to make sure the seasoning is perfect!


Serve it up!

Once the beans are nice and soft, and the sauce has thickened to a creamy consistency, remove the scotch bonnet pepper (you don’t want anyone biting into that fireball!) and garnish with fresh parsley.


Serving Suggestions

Serve your Trinidadian red beans hot over a bed of steaming white rice, alongside a warm piece of roti, or as a hearty standalone dish. Pair it with a cold glass of Caribbean ginger beer or a refreshing fruit punch, and you’re all set for a culinary adventure straight from the islands!


Pro Tips!


  • For an even richer flavor, add a dash of bay leaf while simmering.

  • Feel free to tweak the spiciness by adjusting the scotch bonnet or adding more hot sauce to your plate.

  • This dish gets even better as leftovers, so don’t hesitate to make a big batch and enjoy it all week long!

  • If you want to make it vegan, just make sure to use vegetable broth and double-check your condiments!


Hope you enjoy!

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