Delicious Creamy Red Kidney Beans (MUST TRY)

Well, where can I start. Please do not take my word for it, take a leap of faith and give this ago because it is about to become yours and your family favourite beans stew recipe. It is delicious, creamy and so versatile.

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Ingredients:

👩🏾‍🍳 500 g dried red kidney beans.

👩🏾‍🍳 100 ml oil.

👩🏾‍🍳 1 diced large onion.

👩🏾‍🍳 4 minced garlic cloves.

👩🏾‍🍳 2 bay leaves.

👩🏾‍🍳 1 can chopped tomatoes (400g can).

👩🏾‍🍳 250 ml full fat coconut milk/cream.

For Seasoning I Used:

👩🏾‍🍳 1 or 2 tablespoon mild curry powder.

👩🏾‍🍳 1 teaspoon salt ( or to taste).

👩🏾‍🍳 1 teaspoon freshly ground black pepper.

👩🏾‍🍳 1 or 2 tablespoon all-purpose soy sauce

Methods:

👩🏾‍🍳 The night before, wash the dried beans and soak them in cold water for a minimum of 12 hours. Next day, discard of the soaking water, place beans in a large pot, season with a little salt, pour over fresh cold water and bring to boil on high. Boil for 10 minutes uncover then reduce heat, cover, and simmer gently until beans are fully cooked tender but still firm. Depending on beans variety this might take between 45 minutes to 2 hours hence keep an eye on it.

👩🏾‍🍳 Heat the oil in a saucepan over a medium heat. Add in the chopped onions and bay leaves and fry, stirring occasionally for about 2 to 3 minutes or until the onions have softened. Now add in the minced garlic and fry for further 15 to 30 seconds, also add in the curry powder and fry for further 30 seconds.

👩🏾‍🍳 Pour in the canned tomatoes, reduce heat to medium low and cook/fry, stirring occasionally, for 15 to 20 minutes or until the tomato liquid has evaporated and the oil has separated. This is a crucial stage, and it will determine how your stew will taste. The tomatoes need to fry properly to remove all the acidity and bring out its natural sweetness. (Do not rush this stage).

👩🏾‍🍳 Once the tomato base is ready, add the drained beans, season to taste, stir in 250 ml (1 cup) of full fat coconut milk and about 250ml of hot water. Bring this to boiling stage, cover and reduce the heat to low and allow to simmer for 20 minutes checking on it and stirring occasionally if needed so that it doesn't burn. The water you add in depends on you, if you like your stewed beans soupy add in more water, if not add in less.

👩🏾‍🍳 Serve and enjoy. This creamy stewed beans goes well with plain rice, potatoes, chapati, naan, plantains, yam, matoke, crusty bread...A perfect hearty meal.

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Recipe note:

For different variety and taste, you can use any other beans of choice. I have used black beans, white beans, chickpeas and lentil and they all came out perfect. Use same measurement for other type.

For a quick version, you can also used canned beans in water. I use 4 cans of 400g each for same recipe. Simply drain them and run under cold water and follow step 2.

🧡 Happy cooking. Please share and invite other foodies to come join us. 🧡

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