West Indian Red Beans


Adapted from recipe in Moosewood Restaurant Simple Suppers

  • 1 fresh serrano chili (or ½ teaspoon red pepper flakes)
  • 1 28 ounce can red kidney beans
  • 1 tablespoon vegetable oil
  • 1½ cups diced onions
  • salt
  • ½ teaspoon thyme
  • ¼ teaspoon allspice
  • 1 28 ounce can diced tomatoes
  • 3 tablespoons chopped cilantro


Mince serrano chili. Drain and rinse kidney beans.

Heat oil in pot over medium heat. Add onions and sauté for 4 minutes.

Add serrano chili, sprinkle lightly with salt, cover and cook onions another 5 minutes, stirring occasionally.

Add thyme, allspice, tomatoes, and beans. Cover. Simmer for 15 minutes, stirring occasionally.

Serve garnished with chopped cilantro.

Makes 6 servings.

Serving suggestion: Serve over Coconut Rice

Return to Recipe Menu