Stewed Red Beans
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.Whenever I am looking for a hearty dinner made from pantry staples, these Caribbean-style stewed red beans are at the top of my list. I use kidney beans, coconut cream, and butternut squash to create a textured bowl, with a gentle spice and flavor that stands out from most bean dishes. Best of all, it is comforting, budget-friendly, and I can have it ready for my family in just 1 hour.
Bean stews have a special place in my kitchen, and I love creating recipes that span across various cuisines, as I did with my Tuscan bean stew. These stewed red beans have a complex medley of flavors and textures cooked in a rich coconut cream base, which could turn anyone into a bean enthusiast. If you are on the fence about bean stews, I recommend trying this one and then reassessing your stance.
I recreated this recipe after seeing something similar at a restaurant. Traditionally, these stews include some kind of meat, but after smelling the spices, I knew I had to come up with a vegetarian version that still embodied all the other characteristics. Once I had perfected this recipe, it quickly took the number 1 spot from my vegan black bean chili and became the new favorite. Last week I left it off my weekly dinner menu, and my kids actually asked when I was going to make it again. Try a pot of these stewed beans tonight, and let me know if it has earned a spot in your rotation.
👩🏽🍳 Why I Love This Recipe
One of the biggest reasons I love these stewed red beans so much is because of the nourishment they offer for such affordable ingredients. I use kidney beans for plant protein, fiber, iron, and slow-burning carbohydrates that keep my family sustained for hours. For added sweetness, I depend on the butternut squash, which also happens to be a great source of vitamin A. And just like traditional recipes, I use Scotch bonnet peppers for the signature fragrant heat.
Despite the complex flavors, the cooking method is fairly straightforward, which I appreciate as a mom, especially when it comes to weeknight dinners. I start by sauteing the onion, garlic, carrots, butternut, pepper, and celery to create a solid, flavorful base, before adding the cream, broth, and tomato paste, and bringing to a boil. Once that is done, I add the beans and bring the mixture to the boil once more. During the last 30 minutes, I simmer the green onions, seasoning, and cilantro, allowing the starch in the beans to thicken up the stew. I also love that this recipe can be made on the stovetop, in a pressure cooker, or in a slow cooker, depending on how much time I have to spend in the kitchen.
I made this dish for a friend of mine who grew up in Jamaica, and while she loved it, she seemed to disagree with me serving it on a Friday. She told me that eating dishes like this red bean stew is traditionally eaten midweek and is seen as a spiritual reset, which guarantees a smooth rest of the week. Ingredients like coconut milk and salt offer cleansing and protection, and ward off bad luck. I am not superstitious, but ever since I started making this dish on a Wednesday, my weeks do seem to go a lot smoother. Ha! Make it this Wednesday and let me know how it goes. Either way, you will have a delicious meal.
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🥘 Ingredients
For these stewed red beans, I use everyday ingredients, with a few specialty items to build a rich pot of flavor. This is what I use:
Olive oil: I use this to saute the vegetables and for the flavor base.
Aromatics: Onion and garlic create a savory flavor base that carries throughout the dish.
Carrots and celery: I use both of these vegetables for texture, sweetness, and a slight peppery taste.
Butternut squash: This softens into the stew and adds body and a slight sweetness.
Scotch bonnet pepper: I use a small amount for a fruity heat and authentic flavor.
Brown sugar: A little helps round out the acidity from the tomatoes and heat from the pepper.
Tomato paste: I use this to add color to the sauce and for a richer flavor.
Vegetable broth: This is the cooking liquid that carries the flavor through the beans and vegetables.
Coconut cream: I add this for a silky finish and fuller texture.
Cherry tomatoes: These add a fresh, tart note.
Kidney beans: This is the star ingredient, which provides a filling texture.
Herbs: Thyme, green onions, and cilantro lift the flavor of the final dish.
Seasoning: I use salt, pepper, and Worcestershire sauce to season the stew and create a well-rounded profile.
🔪 How To Make
usually make this bean stew on a stovetop, an Instant Pot, or a slow cooker, and follow these simple directions:
For stovetop
Saute veggies: I heat oil in a large pot over a medium-low heat, and saute the onion until soft, then add the garlic and cook for a few minutes. Next, I saute the celery, carrots, butternut, and Scotch bonnet pepper and saute for 4-5 minutes.
Add sugar: I sprinkle in the brown sugar and allow it to cook until melted and caramelized.
Add liquids: Then I stir in the tomato paste, vegetable broth, coconut cream, and cherry tomatoes. I bring the mixture to a boil over medium-high heat.
Mix in beans: Once it is boiling, I add the beans, thyme, and Worcestershire sauce, and let it come to a boil again, until everything is melded.
Add herbs, simmer, and serve: Then I add the green onions, salt, pepper, and cilantro, and cook for 30 minutes until the sauce has thickened. Before serving, I taste the stew and adjust the seasoning if necessary.
For Instant Pot
Saute aromatics: I set the pressure cooker to the saute setting, add oil, diced onion, saute until softened, then add the garlic and saute for another 2 minutes.
Add veggies: Next, I add the carrots, celery, butternut, and scotch bonnet pepper, and saute for 4-5 minutes. Then I add the brown sugar and allow it to caramelize.
Add remaining ingredients: I stir in the remaining ingredients, making sure everything is well combined.
Cook on high pressure: I secure the lid on the Instant Pot, set it to the sealing setting, and select high pressure. Then I cook it for 12 minutes until the vegetables are soft and the sauce is thick.
Adjust seasoning and serve: Once the pressure has released and the pot is open, I taste and adjust the seasoning if necessary.
For the slow cooker
Add ingredients apart from veggies: I begin by adding the tomato paste, vegetable broth, coconut cream, cherry tomatoes, soaked dry kidney beans, and Worcestershire sauce to the slow cooker. I set it to high, cover it, and allow it to cook for 2 hours.
Saute veggies: While the sauce cooks, I heat oil in a medium saucepan and saute my onion until soft. Then I add the garlic, and cook for 2 minutes, before adding the carrots, celery, pumpkin, and pepper. I saute for 4-5 minutes, stirring occasionally.
Mix through veggies and serve: Once the 2 hours are up, I uncover the slow cooker and add the sauteed veggies. I give it a good stir, allowing the flavors to infuse, and adjust the seasoning if necessary.
💭 Expert Tips
My #1 Secret Tip for this stewed red beans recipe is to give the beans enough simmer time. Even when I use canned beans, a gentle simmer lets the sauce reduce and helps the beans absorb the seasonings.
Other Tips To Keep In Mind:
- Watch the pepper: Scotch bonnet pepper is strong, so I start with a small amount, and only add more if needed.
- Keep cuts uniform: I cut my vegetables into similarly sized pieces so they cook at the same rate, and to give the stew an improved texture.
- Rest briefly: Before serving, I let the stew rest for 5 minutes off the heat, which gives the sauce a chance to settle.
- Mash some beans: I mash a small portion of beans near the end of cooking, and stir them through the rest of the stew. This gives me a naturally creamier texture.
- Tie your thyme: I use cooking twine to tie my fresh thyme together before adding it to the pot. This gives the leaves a chance to fall into the sauce as it cooks, and makes removing the woody stems much easier.
📖 Variations
I have changed this recipe a few times, depending on what was in my kitchen, and these versions work especially well:
Greens finish: During the last few minutes of cooking, I stir in 2 cups of chopped fresh kale or spinach. This adds a great pop of color and additional nutrients. I love doing this, as I do not feel like making a side salad, but still want all the benefits.
Bean medley: I swap out half the kidney beans for black beans or pinto beans. This introduces a lovely variety without affecting the flavor or texture. Whenever I make this for potluck dinners, I use a mix of beans, and sometimes even add 1/2 cup cooked chickpeas for a more exciting bite. My husband enjoys this version at home too.
Slightly smoky: For a warmer and richer flavor, I add 1 teaspoon of smoked sweet paprika. If I reduce the heat level in this dish, I make sure to balance it out with smoked paprika. This is the version my kids enjoy the most.
🍽 Serving Suggestions
I like sticking to sides that align with traditional dishes served with Caribbean-style stewed red beans. I recommend serving your stew over some of my fluffy 4 ingredient cilantro lime rice, with a refreshing and tangy side like my grilled pineapple pieces. If you want to break from tradition, this stew pairs really well with something that can soak up the sauce, like my vegan cornbread.
The last time I made these stewed red beans for lunch, I served them with some of my pressure cooker quinoa and a side of my Chick-fil-A kale salad. By the time dinner came around, we were not that hungry, and I still had plenty of leftovers, so I decided to spoon it over some baked potatoes and top it with some fresh healthy guacamole. My kids absolutely loved it, and I had to promise to make this exact meal for dinner again.
🧊 Storing And ♨️ Reheating
Refrigeration: I cool leftovers, then store them in an airtight container in the fridge for up to 5 days.
Freezing: I freeze portions in sealed containers or freezer bags for up to 2 months.
Reheating: If frozen, I thaw overnight in the fridge, then warm on the stove or in the microwave. I add a splash of broth or water if the sauce has thickened too much.
❓Recipe FAQs
How do I get that authentic smoky flavor without using cured meats?
Traditional stewed beans sometimes get their smoky character from salted meats such as pig tail, so when I make a vegetarian version, I build that flavor in other ways. Apart from the paprika and Worcestershire sauce, if you want a more intense smokiness, I recommend adding a drop or 2 of liquid smoke near the end of cooking. Smoked sea salt is another great option, which I use whenever I have it. And if I have time, I char the onions, pepper, celery, and tomatoes in a dry pan before adding them to the stew.
What can I use if I cannot find Scotch bonnet peppers?
A habanero is the closest substitute since it has a similar fruity aroma and heat level. If I want the flavor without making the stewed beans too spicy, I drop 1 whole pepper into the pot during simmering, and remove it just before serving, making sure the skin stays intact. If the pepper bursts, your sauce will be a lot spicier.
What is the best way to use dried beans instead of canned beans?
I use dried beans when I have extra time and want the best texture. I soak 1 cup of dried kidney beans overnight in water, then drain and rinse them well. The next day, I simmer the beans in fresh water for 60-90 minutes until tender, before adding them to the stew. Dried beans tend to keep their shape better and soak up seasonings nicely.
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🎥 Watch How to Make It
Stewed Red Beans
Whenever I am looking for a hearty dinner made from pantry staples, these Caribbean-style stewed red beans are at the top of my list. I use kidney beans, coconut cream, and butternut squash to create a textured bowl, with a gentle spice and flavor that stands out from most bean dishes. Best of all, it is comforting, budget-friendly, and I can have it ready in just 1 hour.
Servings: 6
Calories: 308kcal
Ingredients
- 1 tbsp olive oil
- 3 cloves garlic minced
- 1 onion diced
- 1 carrot diced
- 2 celery sticks diced
- 6 oz butternut squash or pumpkin diced
- ¼ scotch bonnet pepper diced
- 1 tbsp brown sugar unpacked
- 2 tbsp tomato paste
- 2 cups vegetable broth
- 1 cup coconut cream
- ½ cup diced cherry tomatoes
- 28 oz canned kidney beans, do not drain (two 14oz cans)
- 4 sprigs fresh thyme
- 1 tbsp vegan Worcestershire sauce
- 2 green onions, sliced
- ½ tsp salt
- ½ tsp pepper
- 2 tbsp chopped cilantro optional
Equipment
Instructions
- In a heavy based pot heat the oil and sauté the diced onion until soft.
- Add the garlic and cook for another 2 minutes.
- Add the carrots, celery, pumpkin and scotch bonnet pepper, sauté for another 4-5 minutes stirring to ensure even cooking.
- Next, add the brown sugar and cook until melted and beginning to caramelize.
- Stir in the tomato paste, vegetable broth, coconut cream and cherry tomatoes, bring to a boil.
- Add the kidney beans, thyme and Worcestershire sauce continue to heat and bring to the boil again.
- Finally add the green onions, salt, pepper and cilantro. Cook for 30 minutes or until the vegetables are soft and the sauce has thickened.
- Adjust seasoning to taste and serve hot.
Notes
- My #1 Secret Tip for this stewed red beans recipe is to give the beans enough simmer time. Even when I use canned beans, a gentle simmer lets the sauce reduce and helps the beans absorb the seasonings.
- Watch the pepper: Scotch bonnet pepper is strong, so I start with a small amount, and only add more if needed.
- Keep cuts uniform: I cut my vegetables into similarly sized pieces so they cook at the same rate, and to give the stew an improved texture.
- Rest briefly: Before serving, I let the stew rest for 5 minutes off the heat, which gives the sauce a chance to settle.
- Mash some beans: I mash a small portion of beans near the end of cooking, and stir them through the rest of the stew. This gives me a naturally creamier texture.
- Tie your thyme: I use cooking twine to tie my fresh thyme together before adding it to the pot. This gives the leaves a chance to fall into the sauce as it cooks, and makes removing the woody stems much easier.
Nutrition
Calories: 308kcal | Carbohydrates: 34g | Protein: 9g | Fat: 17g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 939mg | Potassium: 757mg | Fiber: 10g | Sugar: 8g
This turned out really good, loved how easy it was to make and follow.
Thanks so much Savita! 🙂
I love this recipe. It’s so tasty, comforting, and filling. Always looking for new side dishes for the family.
Thanks Gina!! So glad you liked it!
Love this recipe! These stewed beans are hearty, nourishing and filling… and very tasty, too!
Yay! So happy to hear that Liza!
Oh yum! Such a wonderful way to prepare kidney beans. The flavors sound fantastic and I love how easily they come together.
Thank you so much Tara! 🙂
Hearty, comforting and full of great flavors, these beans are a perfect meal for my family.
Thanks so much Kathleen!
This stewed beans recipe was delicious! I love how flavorful and satisfying it is, and it’s so easy to make. I’ll definitely be making this again and again.
So happy to hear that Sangeetha!
Really like this recipe!! always looking for different vegetarian recipes. Thank you for making my menu more extend. Will make it for me really soon 🙂 Thanks
Thanks Elisa! Enjoy!
I was looking for a slow cooker recipe with beans and this looks great. I am curious about how the butternut squash and scotch bonnet will taste – it looks delicious!
Thanks so much Lima! You will love this recipe!