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Red kidney beans are a staple in the Caribbean. I’ll be the first (and probably the only one) to say it, but the Caribbean should be known for more than just sun, sea, and sand—it should be known for BEANS too!

Whether they’re red, black, green, or white, beans are a huge part of most Caribbean households. They’re served in various forms from childhood and are often among the first meals we learn (or attempt) to make.

Now, even though I love beans and rarely go a week without making some, it wasn’t always that way. As a kid, I couldn’t stand them. I dreaded any meal that featured beans, especially since I was always reminded how healthy they were. It’s safe to say I’ve come a long way since those days, and now I’m all about beans! While black beans are my personal favorite (I’ll definitely be sharing more about those soon), today we’re focusing on the mighty kidney bean.

According to a quick Google search, kidney beans come in two shades of red and were found in Peru about 8,000 years ago. They’re packed with nutrients, an excellent source of protein, and incredibly versatile.

Today, I’m making a red kidney bean puree—a delicious dish that pairs wonderfully with white basmati rice or stands alone with plantain and dumplings.

What You Need for This Recipe:

• 2 cups of red kidney beans
• 8 cups of water
• 1 teaspoon of salt
• 2 cloves of garlic
• 3 cloves (the spice, not garlic)
• 1 tablespoon of olive oil
• 1/4 cup of onion, chopped
• A small bunch of thyme and parsley

Dos and Don’ts:

Dos:

Using a strainer, pour the bean puree over the fried beans. Set your stove to low and let it simmer. At this point, you can adjust the salt to taste and tweak the thickness of the puree. It should have a consistency that easily pours over rice, but not so thin that it runs through it.

Rinse the beans and let them soak in water overnight or for a few hours in the morning. This will help soften them and reduce cooking time.

Boil the beans with garlic, salt, cloves, parsley, and thyme in 8 cups of water until they are fork-tender.

Once cooked, set aside 1/4 cup of beans for later.

Blend the rest of the beans along with the water they were cooked in. Blend on low for about 3–4 minutes until you have a slightly thick puree.

Fry the 1/4 cup of beans you set aside earlier in olive oil, then add the onions and sauté until fragrant.

Don’ts:

• Don’t forget to keep an eye on the beans while they’re boiling. Stir them occasionally to prevent them from burning at the bottom.