Stewed Red Beans (Trinidad Style)

Chop 1. Carrots 2. Cilantro (if not using dried) 3. Parsley (if not using dried) 4. Green Onion (optional) 5. Green Pepper (optional) 6. Pumpkin (optional)

In a medium-sized stockpot sautee onion and garlic in olive oil over medium heat for 5-7 minutes or until onions are translucent

Drain and rines your cans of beans

Add beans, bouillon cube, and water to sauteed onions and garlic

Add all your chopped and dried seasonings to your pot and stir together well. Base Seasonings: 1. Thyme 2. Parsley 3. Cilantro 4. Carrots 5. Salt 6. Black Pepper Optional Seasonings: 1. Pumpkin 2. Green Pepper 3. Green onion 4. Bay leaf

Add 1 scotch bonnet pepper. Drop the pepper into the pot and do not stir the pot again until you remove the pepper

Let simmer over medium-low to medium heat for 15 min or until your carrots and pumpkin are cooked

Once your carrots and pumpkin are cooked remove your scotch bonnet pepper