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Stewed Kidney Beans (Vegan)

These stew beans are true comfort food and perfect to consume during the colder months.
Course Main Entree
Cuisine Belizean, Caribbean
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 6 servings
Calories 103kcal
Author Charla

Ingredients

  • 2 cups of red kidney beans (354g)
  • 8 cups of water
  • 1 cup mixed bell peppers
  • 1 celery stalk sliced in small pieces
  • 8 cloves of garlic minced
  • 2 teaspoon of parsley fresh or dried
  • 2 teaspoon sage
  • 2 teaspoon of garlic granules
  • 2 bay leaves
  • ½ tablespoon of himalayan pink salt
  • 5 sprigs of thyme
  • 2 teaspoon of black pepper
  • 1 large onion sliced
  • coconut oil or olive oil

Instructions

  • Thoroughly rinse the red kidney beans to get rid of any dirt or debris.
  • Soak the beans in the water, cover and set aside overnight.
  • Discard the water, strain and rinse off the beans.
  • Carefully add the beans and all of the vegetables (add only half of the onions) into the pot.
  • Now add your herbs and spices - black pepper, pink salt, sage, garlic granules, parsley and and stir.
  • Tie the bay leaves and thyme stems together to form a bouquet garni (bundle) and add that to the pot
  • Add 1tablespoon of coconut oil or olive oil to the pot.
  • Pour 8 cups of water into the pot and bring it to the boil.
  • Once boiled reduce the flame to low, cover with a lid and simmer for 2 ½ - 3 hours
  • During the given time the water will evaporate so only ¼ is left (enough to cover the beans)
  • Once 2 ½ hours have passed, remove about ½ cup worth of beans from the pot and mash them then return them to the pot
  • stir and leave the beans to thicken (it should thicken within 30 minutes) so check frequently
  • Meanwhile, in a separate frying pan, add 2 tablespoon of coconut/olive oil and saute the remaining onions until they are golden brown.
  • Discard the bouquet garni (herb bundle) and serve the onions on top of the beans
  • Make sure to do a taste test and adjust seasoning if required before serving

Notes

  • This recipe works best with dried beans but you can use canned beans if you wish to fast track things.
  • The beans can be kept refrigerated for 3-4 days.
  • This is a freezer friendly recipe, you are more then welcome to store any leftovers in freezable containers for up to 3 months.
  • You can use dried herbs if you don't have any fresh ones to hand.
  • This recipe uses a lot of garlic although the garlic doesn't overpower the overall recipe. If you don't care for a lot of garlic simply reduce the amount that is used.
  • Keep an eye on the beans as they cook, you don't want the water to recede before the giving time, so have some water to hand and replenish if needed.

Nutrition

Calories: 103kcal | Carbohydrates: 20g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 602mg | Potassium: 374mg | Fiber: 6g | Sugar: 2g | Vitamin A: 833IU | Vitamin C: 35mg | Calcium: 49mg | Iron: 2mg