Red beans are similar in shape to kidney beans. Although red kidney beans and kidney beans can be used interchangeably in most recipes and both have a deep red color, they are actually two different varieties of legumes.
Used in many Creole dishes, they are sometimes called Mexican red beans. Beans have more protein and minerals than most red beans. An excellent source of fiber, beans have slightly more calories.
Ingredients
250 g (1 can) of Blue Runner red beans
2 onions
3 cloves of garlic
1 piece of fresh ginger
3 sprigs of thyme
2 bay leaves
1 tsp of turmeric
4 island peppers
1 pinch of coarse salt
Pepper
Salt
How to cook red beans
Attention, if you use dry beans, a soaking time of about 10 hours is necessary (overnight?) As well as a covered cooking for 2 hours on low heat. The objective is for the grains to be melting under the palate. You can also achieve this with a casserole or pressure cooker. Remember to keep some of the cooking juice (very rich in vitamins) and necessary for the recipe. You can then keep the “grains” in your freezer or cook them straight away.
Crush the garlic cloves, ginger, chilli and coarse salt in a pestle or a small mixer to obtain a homogeneous paste. Finely chop the onions.
In a saucepan (a small cast iron pot being ideal), heat 2 tablespoons of oil before adding the onions until they get a russet tint.
Then brown the crushed spice mixture in the pan. Then turmeric, to adorn them with a beautiful bright yellow.
Immediately add the red beans with their juice, the thyme and the four spices: stir everything well.
Cook for about fifteen minutes, making sure to stir occasionally and gently crush about 1/3 of the beans until the juice takes on the appearance of a creamy velvety.
Salt and pepper.
Serve hot, as an accompaniment to chicken curry, sausage, rice or others.
Blue Runner Red Beans Recipe
Ingredients
- 250 g (1 can )of Blue Runner red beans
- 2 onions
- 3 cloves of garlic
- 1 piece of fresh ginger
- 3 sprigs of thyme
- 2 bay leaves
- 1 tsp of turmeric
- 4 island peppers
- 1 pinch of coarse salt
- Pepper
- Salt
Instructions
- Attention, if you use dry beans, a soaking time of about 10 hours is necessary (overnight?) As well as a covered cooking for 2 hours on low heat. The objective is for the grains to be melting under the palate. You canalso achieve this with a casserole or pressure cooker. Remember to keep some ofthe cooking juice (very rich in vitamins) and necessary for the recipe. You canthen keep the "grains" in your freezer or cook them straight away.
- Crush the garlic cloves, ginger, chilli and coarse salt in apestle or a small mixer to obtain a homogeneous paste. Finely chop the onions.
- In a saucepan (a small cast iron pot being ideal), heat 2 tablespoons of oil before adding the onions until they get a russet tint.
- Then brown the crushed spice mixture in the pan. Then turmeric, to adorn them with a beautiful bright yellow.
- Immediately add the red beans with their juice, the thyme and the four spices: stir everything well.
- Cook for about fifteen minutes, making sure to stir occasionally and gently crush about 1/3 of the beans until the juice takes onthe appearance of a creamy velvety.
- Salt and pepper.
- Serve hot, as an accompaniment to chicken curry, sausage,rice or others.
