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Stewed Red Beans Low CarbVegetarian

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Stewed Red Beans

  • 3 tablespoons Blue Band Margarine
  • 2 tablespoons Golden Ray Margarine
  • 2 tins kidney beans
  • 3-4 tablespoons brown sugar
  • 1/2 cup cubed pumpkin
  • 1 medium carrot, sliced
  • 4 springs thyme
  • 1 cup coconut milk
  • 1 tablespoon ketchup
  • 1/4 cup chopped herbs-chive, onion, garlic, pimento and chadon beni
  • 1 bouillon cube (optional)
  • 1 tomato, chopped
  • salt and pepper to taste


Prep Time: 5 minutes
Cook Time: 30 minutes
Serves 6-8

1) In a deep, heavy pot over medium-high heat, melt Blue Band Margarine and 2 tablespoons of sugar, stirring constantly until the mixture becomes frothy.
2) When the mixture begins to turn a darker brown quickly add kidney beans (don't wait too long or the stew will have a slightly bitter taste).
3) Mix in Golden Ray, ketchup, pumpkin, carrots, chopped herbs, thyme and coconut milk. Cook for 10-12 minutes.
4) Cover and cook for 15 minutes, over low heat, stirring every 5 minutes. Add water to keep the stew from drying out. Add salt and pepper to taste.
5) Serve hot with Pelau or delicious stewed Chicken - see our recipe cards for the recipes.

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