Crockpot Belizean Stew Beans Recipe

red kidney beans

🥗Healthier: black beans

💰Cheaper: pinto beans

Pinto beans are more affordable and still provide good texture.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Evaporated milk is cheaper and adds creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more budget-friendly and has a neutral flavor.

hot sauce

🥗Healthier: salsa

💰Cheaper: chili flakes

Chili flakes can add heat without the cost of bottled sauces.

Sort through the red kidney beans to remove any rocks or bad beans.

Rinse the beans two times with water.

Place the rinsed beans in the crockpot.

Add 14 cups of water to the crockpot.

Cover the crockpot and set it to high to cook the beans.

Chop half of a large onion, measuring out to 1 cup total.

Finely chop 3 cloves of garlic after smashing them with a knife to remove the peel.

Heat 4 tablespoons of canola oil in a pan over medium heat.

Add the chopped onion to the pan and sauté for about 5 minutes until it starts to brown.

Add the garlic to the pan and cook for 1-2 minutes, stirring to prevent burning.

Transfer the sautéed onion and garlic mixture to the crockpot with the beans.

Add 1 tablespoon of salt to the crockpot and stir well.

Cover the crockpot and cook the beans for 8 hours.

After 4 hours, stir the beans and check the consistency, mashing them slightly with the back of a spoon if desired.

In the last hour of cooking, mash the beans to make them creamy if desired.

After 8 hours, check the beans; they should be creamy and ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary