📝 About This Recipe
This soul-warming dish is a celebration of Caribbean and East African coastal flavors, where earthy kidney beans are transformed into a velvety masterpiece. Simmered slowly in rich coconut milk infused with aromatic thyme, scotch bonnet, and warm spices, it offers a perfect balance of creamy texture and subtle heat. Whether you call it 'Rajma' with a tropical twist or a classic island stew, this protein-packed legume dish is the ultimate comfort food for any season.
🥗 Ingredients
The Beans
- 3 cups Dark Red Kidney Beans (cooked until tender, or 2 cans (15oz) rinsed and drained)
- 1 cup Vegetable Broth (low sodium)
Aromatics & Base
- 2 tablespoons Coconut Oil (extra virgin for better flavor)
- 1 medium Yellow Onion (finely diced)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
- 3 stalks Scallions (white and green parts separated, chopped)
- 1/2 large Bell Pepper (finely diced)
The Simmering Liquid & Spices
- 14 ounces Full-fat Coconut Milk (one can, shaken well)
- 4-5 sprigs Fresh Thyme (tied together with kitchen twine)
- 4 whole Allspice Berries (crushed slightly)
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Turmeric Powder
- 1 whole Scotch Bonnet or Habanero (left whole for flavor, do not cut if you want less heat)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 whole Lime (cut into wedges)
👨🍳 Instructions
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1
Heat the coconut oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering.
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2
Add the diced onions and bell peppers. Sauté for 5-6 minutes until the onions are translucent and starting to turn golden at the edges.
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3
Stir in the minced garlic, grated ginger, and the white parts of the scallions. Cook for another 2 minutes until incredibly fragrant.
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4
Add the smoked paprika, turmeric, and crushed allspice berries. Toast the spices in the oil for 1 minute, stirring constantly to prevent burning.
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5
Pour in the cooked kidney beans and stir well to coat every bean in the aromatic spice base.
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6
Add the vegetable broth and the full can of coconut milk. Stir gently to combine the liquids.
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7
Place the thyme sprigs and the whole scotch bonnet pepper into the liquid. Ensure the pepper remains whole to infuse the flavor without the intense spice.
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8
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot partially with a lid.
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9
Simmer for 25-30 minutes. Every 10 minutes, give it a stir to ensure the coconut milk isn't sticking to the bottom.
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10
For a creamier texture, take a wooden spoon and mash a small portion (about 1/4 cup) of the beans against the side of the pot, then stir them back in.
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11
Remove the thyme sprigs and the whole scotch bonnet pepper. Season with salt and black pepper to taste.
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12
Simmer for a final 5 minutes uncovered if you prefer a thicker stew consistency.
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13
Turn off the heat and stir in the remaining green parts of the scallions and a squeeze of fresh lime juice to brighten the flavors.
💡 Chef's Tips
For the best flavor, use dried beans soaked overnight and boiled until tender rather than canned. Be very careful not to burst the scotch bonnet pepper while stirring if you are sensitive to heat. If the stew becomes too thick, add a splash more of broth or coconut milk to loosen it up. This dish tastes even better the next day as the spices have more time to meld together. If you can't find scotch bonnet, a habanero pepper is the closest flavor substitute.
🍽️ Serving Suggestions
Serve over a bed of fluffy Basmati rice or traditional Jamaican rice and peas. Pair with warm, buttery roti or naan bread for dipping into the creamy sauce. Serve alongside fried sweet plantains for a perfect sweet and savory contrast. A side of simple cabbage slaw provides a refreshing, crunchy balance to the rich stew. Enjoy with a cold glass of ginger beer or a crisp lager.