Who knew a humble bowl of kidney beans could pack such a tropical punch? These Caribbean-style stewed beans are simmered in coconut milk, spiced to perfection, and bursting with bold island flavors. Vegan? Check. Dairy-free? Yep. Gluten-free? You got it.
Serve it over rice, pair it with plantains, or just grab a spoon and dive in—this dish is all about big flavors with zero fuss.
Plus, it’s budget-friendly, and in 30-minutes on your table.
We’ve put our own spin on this recipe! While the original is no longer available, our new version keeps the flavors just as amazing—enjoy!
We’ve put our own spin on this recipe! While the original is no longer available, our new version keeps the flavors just as amazing—enjoy!
Mandy at SideChef
I’m Mandy, a foodie from Germany and I'm all about delicious bites. My motto? Life’s too short to skip dessert (especially when cookies are involved).
35MINS
Total Time
$1.64
Cost Per Serving
Ingredients
Servings
4
us / metric
2 Tbsp
Vegetable Oil
1
Small Onion, finely chopped
1 can
(15 oz)
(15 oz)
Sponsored
GOYA® Red Kidney Beans, drained, rinsed
1 can
(15 oz)
(15 oz)
Coconut Milk
1/2 cup
Vegetable Broth
or water
2
Spring Onions, chopped
Nutrition Per Serving
Calories
391
Fat
30.1 g
Protein
9.3 g
Carbs
26.9 g
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