Quick and Tasty Caribbean Stewed Beans

Chop the Scotch Bonnet Pepper (1/4) , Onion (1) , Scallions (1 bunch) , Fresh Parsley (1 Tbsp) . Dice Tomato (1) and Bell Peppers (1/2 cup) .

Crush Garlic (2 cloves) and remove the thyme leaves off the Fresh Thyme (2 sprigs) .

Heat the Olive Oil (1 Tbsp) on a med flame in a deep saucepan, then add the garlic, onion, bell pepper, Ground Black Pepper (as needed) , scallion, thyme, and parsley. Lower the heat to as low as it can go and let it go for about 4-5 minutes, while it gets an infusion of wicked flavors.

Now add scotch bonnet, tomato, Fresh Ginger (to taste) , Sesame Oil (as needed) , Worcestershire Sauce (to taste) , Salted Butter (to taste) , water, and the beans. Put the lid on the pan (still on low heat) and cook for another 2-3 minutes.

Then raise the heat to medium-high, add the undrained Canned Red Kidney Beans (1 can) , Water (1 cup) and the West Indian Browning (as needed) . Bring to a boil, then reduce to a simmer and cook for about 7-10 minutes.