Stewed Red Beans
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Prep Time
15 mins
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Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
8 servings
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Calories
241 kcal
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Course
Side Dish
Stewed Red Beans
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These Stewed Red Beans from Belize are so easy to make and are ready with almost no hands-on work! Put them in your Belizean Rice and Beans or eat them on their own for a flavorful taste of Central America.
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Ingredients
- 1 lb dried red kidney beans
- 3 Tbsp vegetable oil
- ½ white onion chopped
- 3 cloves garlic minced
- ½ tbsp salt
- ¼ cup cilantro
Instructions
- Sort through the beans, making sure to remove any rocks. Then place the beans in a colander and rinse them to remove any dirt.
- Heat the vegetable oil in a pan on the stove. Then add the white onion and saute until the onion turns translucent, about 3-4 minutes. Add the minced garlic and stir for another minute.
- Add the washed beans into the crock pot along with 7 cups of water, the sauteed onions and garlic, salt and cilantro. Put the lid on the crock pot and turn it to “High” for about 4 hours.
- When there is about an hour left on the timer, stir the beans, then mash them until the liquid is creamy and the beans are in pieces but not mush. If you are using these for Belizean Rice and Beans, remove the beans from the crockpot around this time so that they are not too mushy when added to rice.
- Allow the beans to cook for the last hour or longer until they reach your desired texture. Serve and enjoy!
Notes
- Recipe copyright The Foreign Fork. For educational or personal use only.
- In Belize there is a type of small red bean often used for this recipe. If you are making this dish in the United States, Red Kidney Beans are the closest bet that you can find.
- Olive oil, coconut oil, or avocado oil are all good substitutions.
- I used a white onion, but you can use any type!
- Freshly minced (not jarred) for the most delicious experience.
- I use fresh cilantro and add it right onto the crock pot.
- My Belizean Red Beans took 3-4 hours on HIGH to cook to perfection, but other cooks that have made this recipe have said that their older crock pot took up to 8 hours to get the beans just right. If your crock pot tends to cook fast, you might also only need 3-4 hours to make this recipe!
- My Belizean Red Beans took 3-4 hours on HIGH to cook to perfection, but other cooks that have made this recipe have said that their older crock pot took up to 8 hours to get the beans just right. If your crock pot tends to cook fast, you might also only need 3-4 hours to make this recipe!
- Red Kidney Beans: In Belize there is a type of small red bean often used for this recipe. If you are making this dish in the United States, Red Kidney Beans are the closest bet that you can find.
- Vegetable Oil: Olive oil, coconut oil, or avocado oil are all good substitutions.
- Onion: I used a white onion, but you can use any type!
- Garlic: Freshly minced (not jarred) for the most delicious experience.
- Cilantro: I use fresh cilantro and add it right onto the crock pot.
- My Belizean Red Beans took 3-4 hours on HIGH to cook to perfection, but other cooks that have made this recipe have said that their older crock pot took up to 8 hours to get the beans just right. If your crock pot tends to cook fast, you might also only need 3-4 hours to make this recipe!
Nutrition Information
Show Details
Serving
1serving
Calories
241kcal
(12%)
Carbohydrates
36g
(12%)
Protein
13g
(26%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
1g
Trans Fat
0.04g
Sodium
444mg
(19%)
Potassium
788mg
(23%)
Fiber
9g
(36%)
Sugar
1g
(2%)
Vitamin A
34IU
(1%)
Vitamin C
4mg
(4%)
Calcium
51mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 241kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 13g | 26% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.04g | 2% |
| Sodium | 444mg | 19% |
| Potassium | 788mg | 17% |
| Fiber | 9g | 36% |
| Sugar | 1g | 2% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 51mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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