Stew Beans (Belize)
photo by GiddyUpGo
- Ready In:
- 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
- Soak the beans in water overnight.
- The 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.
- Add 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.
- Add the salt and the coconut oil.
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RECIPE SUBMITTED BY
I am a mother of two with another one on the way! I am married to an Englishman and we own a small business in our local area. We live in a very small town called Rough and Ready (yes there really is a place called Rough and Ready!) I am a part-time writer and full time mom. My kids were born 15 months apart and keep me so busy I barely have enough time to cook and no time at all for my other passion, horseback riding. I once had four horses but am down to two; my Arab mare Argo and old Denver. Both of them spend the vast majority of their time standing around in my back yard eating hay. I get to feed them and look at them, but until my kids are all in school (and I stop having more kids) that's about it. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">