The Ultimate Stewed Red Kidney Beans | CaribbeanPot.com

what's up soldiers chrissy at caribbean pod.com always a pleasure having you guys here in the kitchen with me red beans stewed red beans you know that sunday lunch stu chicken baked chicken a little bit of rice with some plant and some sweet potato on that hey macaroni pie but anyhow let me go back stewed red beans while this i'm trying to follow a traditional way of doing this you will see me put a couple different things in there my personal little spin uncle chris got to drop it his way i'm eating it all right stewed beans you're gonna love this one red bean boy you'll love it you love it you know in my pot here i have two cups of red kidney beans in six cups of water it's been soaking in water in the same water here in the pot for two and a half hours you know some people say you gotta soak it overnight to be able to fully cook it and all that yo if you only got it two and a half hours that's what you got don't worry about that too much but if you go over night time i mean it's a flakes that overnight time medium heat i'm just gonna crank it up to medium high and now i'm gonna bring it to boil and while we're there we've got garlic and that's the flavor ingredients there we've got fresh thyme we've got a medium onion just diced up and one weary pepper i'm gonna float that in there if you knew that's that's optional you don't need to put that if you don't have it but the point is we want all those flavors to build there so if you like a little heat and something you know i'm going to say add it in there salt we need some salt in there laton will adjust that salt as well some fresh ground black pepper bring that up to a boil and then we're going to reduce it all the way down to simmer until it's tender it's probably going to take about an hour or so but we're going to play by here and you know just keep an eye on things got tiny bubble action happening around the perimeter there turn the heat down to as low as it will go give that a stir and we want that to simmer same simmer for about an hour until it's nice and tender it's been going now for about an hour and 10 minutes springs of time you can remove that that's already done its job now here is where the real fun is going to begin and you'll notice they're starting to crack open they're starting to get tender they probably still got another bit of cooking to do to be fully tender to the way i want it however we are going to cook this now we're going to infuse with a ton of flavor now and this is where we're going to continue cooking it so we're going to switch pots and get started and this is the sort of chewing process of the beans so first we tenderize it now let's chew it and add more flavors a tablespoon and a half of olive oil and a nice big heavy pot and you would have seen me do this before in this chicken this whatever stew i usually make and here i've got a tablespoon and a half of golden brown sugar my heat is on high i'm just going to move that around a bit i know there's going to be people complaining about the spoon the metal spoon that i'm using but for what i'm doing here i'm gonna use that spoon the sugar will melt it will go frothy and then it will go a deep amber color like what you're seeing here and that is where we want it to be now this part is a little bit tricky and dangerous so use a spoon with a long handle now if it goes black turn off the stove and immediately stop lower to cool down and then redo this here's where now i'm gonna now we're adding liquid to this right notice the sort of reaction we get in here now we're going to dump all of that in there give that a stir just look at that niceness there and the smell immediately takes me back to being a kid on the island and that smell i tell you boy sunday and mom's making that big caribbean sunday lunch but here's where we're gonna add more flavor to this fresh ground black pepper yeah we put black pepper to start it but nothing hurts by adding a little bit more a little bit of worcestershire [Applause] some caribbean green seasoning some scallions diced celery diced carrots diced tomato you notice in you know that's what's going on here already i've got some vegetable stock give that a quick stir and that's gonna bring a lot of body to these beans as well something mommy never put in there and i see some people put ketchup i'm not big on ketchup i've got some tomato puree or tomato paste two tablespoons of that something mommy never put in there i'm on based in canada so why not a little bit of maple syrup actual maple syrup and people not that andre my my nonsense and whose aunt is she anyways she ain't maya dice pumpkin straight out of the garden if you can't access pumpkin butternut squash is your next best friend to pull it all together i've got here some cream of coconut or coconut cream and this is the stuff you would buy in the in the little boxes pure coconut cream two tablespoons of that and then we would give that a stir we want to bring that up to a boil and let it go for about 30 minutes until everything gets nice and tender and that's a big old nice honey well in your pot there it's been going now for about 15 to no closer to 20 minutes one of the things i forgot to mention to you all originally when i was first trying to get the piece off remember we had to boil it at first i ended up adding in total eight cups of water because the water will go down and you will need to add a couple more cups of water all we're doing here at this point now is making sure everything is nice and tender it will start to fall apart and just look at that wait it'd be a niceness here so a little bit more patience we have it on that sort of simmer and we're gonna taste it for salt in a bit we're gonna adjust that i just remembered i forgot a key ingredient in my humble opinion and that is some of my dehydrated pimento peppers if you have fresh pimento peppers toss that in there you're going to love me for that if you can't have it if you can't sauce it while you kind of taste it don't fret it's still nice it's in here now the other thing is if you wanted to add coconut milk pure coconut milk the liquid stuff you can certainly do that it's just that i had apologies for the lighting i didn't realize the light above the stove there was giving it a sort of an orange hue but if you have liquid coconut milk you can go in with that instead of the um the solid stuff that i had there yo this is almost done man i'm just gonna allow that pimento pepper to do its little thing there and then taste it for salt adjust it i've got one final thing to go in with as a bone and bread chin big onion you know some shadow mayonnaise going inside this i'm going to chop that chop that very finely now give it a wash chop it up toss it in there if you cannot sauce this some cilantro will work if cilantro is not a thing some parsley you know and it is a long a long recipe to put together because we went to start off with dried beans but next week i'll show you guys a way to cut the cooking time by two thirds you heard me and trust me no pressure cooker will be used so the shadow benny is in there it's also called culantro if you're wondering my salt is on point pumpkin breakdown carrots soft beans melt into look what i thought i was gonna give all this i'm gonna hey it's gonna be nice that's up i told you guys i'm coming hard for 20 21 ally let's look at that niceness now look at that gravy [Music] always a pleasure having you guys here in the kitchen with me uncle chris saying goodbye good night good morning good evening good eve what one sleep after you eat this yes you write this all right never mind

Channel: caribbeanpot

Views: 150,858

Rating: 4.931386 out of 5

Keywords: red beans, red bean stew, stewed beans, stewed red beans, kidney beans, chris de la rosa, trinidad stewed beans, trini stew red beans, how to stew red beans, how to stew kidney beans, vegan, gluten free, meat free, meat less, vegetarian, trini red beans, caribbean bean stew, vegan recipe, vegetarian recipe, vegan cooking, vegetarian cooking, how to cook beans

Id: LFMuDKSfFQU

Length: 9min 5sec (545 seconds)

Published: Mon Jan 11 2021