1/1 Photo of Stew Beans (Belize)
I used this recipe for week 27 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Belize is my 27th stop. Please note that I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients.
My Private Note
Units: US | Metric
- 4 cups dried red kidney beans
- 1 large onion, diced
- 4 -6 garlic cloves, cut into large pieces
- 1 -2 bay leaf
- 1/2 teaspoon ground cumin
- 1 teaspoon whole cumin seed
- 1 teaspoon dried oregano
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon achiote paste (red recado)
- 1 teaspoon salt (or to taste)
- 1 tablespoon coconut oil
- 1Soak the beans in water overnight.
- 2The next afternoon, add some more water to the pot so that the water is about two inches above the beans (don't drain them). Put the pot on the stove and bring to a boil. Cover, reduce heat and simmer for a few hours, checking every 20 minutes or so until the beans are about the same firmness as al dente pasta.
- 3Add the onion, garlic, and all the spices except for the salt. Continue to cook until the beans have the same firmness as you'd find in canned beans.
- 4Add the salt and the coconut oil.
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Nutritional Facts for Stew Beans (Belize)
Serving Size: 1 (115 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 448.8
- Calories from Fat 33
- Total Fat 3.7 g
- Saturated Fat 2.1 g
- Cholesterol 0.0 mg
- Sodium 404.6 mg
- Total Carbohydrate 78.6 g
- Dietary Fiber 19.2 g
- Sugars 3.6 g
- Protein 28.1 g
The following items or measurements are not included: