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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 179.6
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 672.5 mg
  • Total Carbs: 32.3 g
  • Dietary Fiber: 10.8 g
  • Protein: 10.3 g

View full nutritional breakdown of West Indian Red Beans calories by ingredient
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West Indian Red Beans

Submitted by: BTVMADS

Introduction

A wonderful, simple Carribean dish. Serve over Coconut Rice (I have a recipe for that, too!) with collard greens in winter or alongside avocado and mango slices in summer.

This recipe comes from the Moosewood Collective's "Simple Suppers" cook book.
A wonderful, simple Carribean dish. Serve over Coconut Rice (I have a recipe for that, too!) with collard greens in winter or alongside avocado and mango slices in summer.

This recipe comes from the Moosewood Collective's "Simple Suppers" cook book.

Number of Servings: 5

Ingredients

    1 1/2 cups chopped onions
    1 tbsp. vegetable oil
    1/2 tsp red pepper flake (less if you don't do spicy)
    1/2 tsp dried thyme
    1/4 tsp allspice
    Salt, to taste
    1 28oz can diced tomatoes
    1 28 oz can red kidney beans, drained and rinsed thoroughly
    Chopped cilantro/scallions

Directions

In a saucepan, saute the onions in the oil for 3-4 minutes over medium heat.

Add the pepper flakes and a dash of salt, cover, and cook (stirring occasionally) until the onions are soft, about 5 minutes.

Add the rest of the herbs and seasoning, then the beans and tomatoes. Cover, and simmer for 10-15 minutes, until the beans are heated through.

Serve over Coconut Rice and top with greenery.


Makes 4-6 servings -- I used 5 servings in the calorie counts.

Number of Servings: 5

Recipe submitted by SparkPeople user BTVMADS.






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Member Ratings For This Recipe

  • Great flavor! I only had dried black beans in the house, so I cooked them up first, and then followed the recipe exactly. A very mild flavor, but very good! I'm making the coconut rice too! - 3/30/11

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