Caribbean Stew Beans and Rice

Servings: 8

Ingredients

For the Stew Beans:

  • 2 cups dried red kidney beans (or 3 cans, drained and rinsed)
  • 8 cups water (for cooking dried beans)
  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, chopped (red or green)
  • 2 celery stalks, chopped
  • 1 teaspoon thyme (dried or fresh)
  • 1 teaspoon smoked paprika
  • 1 teaspoon all-purpose seasoning or adobo seasoning
  • ½ teaspoon black pepper
  • ½ teaspoon salt (or to taste)
  • 1 Scotch bonnet or habanero pepper (whole, do not chop)
  • 1 can (14 oz) coconut milk
  • 1 cup vegetable or chicken broth (optional, for extra flavor)
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce (optional, for depth of flavor)
  • 2 scallions, chopped
  • 1 teaspoon brown sugar (optional, to balance flavors)

For the Rice:

  • 2 cups long-grain white rice (or basmati/jasmine)
  • 4 cups water
  • ½ teaspoon salt
  • 1 tablespoon butter or coconut oil

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Directions

Step 1: Prepare the Beans

  1. If using dried beans, rinse and soak them overnight in a large bowl of water. Drain and rinse before cooking.
  2. In a large pot, add soaked beans and 8 cups of fresh water. Bring to a boil, then reduce to a simmer. Cook uncovered for about 1.5 to 2 hours or until the beans are tender. (If using canned beans, skip this step.)

Step 2: Make the Stew Base

  1. In a large pot or Dutch oven, heat vegetable oil over medium heat. Add chopped onion, garlic, bell pepper, and celery. Sauté for 3-4 minutes until softened.
  2. Stir in thyme, smoked paprika, all-purpose seasoning, black pepper, and salt. Cook for another minute to release the flavors.
  3. Add tomato paste and stir well. Cook for 1-2 minutes to deepen the flavor.

Step 3: Simmer the Stew

  1. Add cooked beans to the pot along with coconut milk, vegetable/chicken broth (if using), and the whole Scotch bonnet pepper (keep it whole for flavor without too much heat).
  2. Stir in soy sauce (if using) and brown sugar. Simmer for 15-20 minutes, stirring occasionally. If the stew is too thick, add a little water.
  3. Add chopped scallions in the last 5 minutes of cooking. Adjust seasoning as needed. Remove Scotch bonnet pepper before serving.

Step 4: Cook the Rice

  1. While the stew is simmering, rinse the rice under cold water until the water runs clear.
  2. In a separate pot, bring 4 cups of water to a boil. Add rice, salt, and butter/coconut oil. Stir, cover, and reduce heat to low.
  3. Let it simmer for 15 minutes or until the water is absorbed. Turn off heat and let it sit, covered, for 5 minutes before fluffing with a fork.

Step 5: Serve & Enjoy

  1. Spoon the rice onto plates and ladle the rich, flavorful stew beans over the top. Garnish with fresh herbs if desired. Serve with fried plantains, avocado, or a side salad for an authentic Caribbean meal!