Red Beans (Trinidad)
"A typical Trinidadian side dish that is quick and easy to prepare for those busy week nights. You can't mess this up it's so easy. The measurements given are just guidelines, adjust to your preference." - WizzyTheStick, (2007, March 5), posted on Recipezaar.com (reproduced with permission from a non-veg contributor)
- 2 tablespoons oil
- 1 medium onion (rough or finely chopped)
- 2 garlic cloves, finely chopped
- 1/2 inch square gingerroot (finely chopped)
- 1 (10 ounce) can red kidney beans (drained. You can use cooked dried beans but that takes a longer time)
- 3 tablespoons ketchup
- 1/2 cup water (or less)
- salt (optional)
Saute onions garlic and ginger on high heat until fragrant ( about 2 minutes).
Add the drained kidney beans, ketchup and 1/2 cup of water and stir.
I don't bother adding salt to this, as the brine that the beans were soaked in is sufficient. However if you wish you can salt to taste.
Cover and simmer until the sauce has thickened. (About 5-10mins). It depends on how much water you put inches.
NB. When cooking in the US and Canada I found that North American ketchups tend to be more tart and acidic than Caribbean ones.
For an authentic caribbean flavour, add sugar to the sauce 1 tsp at a time until you get the desired sweetness.