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Red Kidney Beans Consomme or Puree

Red Kidney Bean Consomme

The simplest way to make Red Kidney Bean Consommé is with fresh spices.
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Prep Time 12 hrs
Cook Time 3 hrs 30 mins
Total Time 15 hrs 30 mins
Cuisine Caribbean
Servings 4 - 6


  • 1 pound of dried kidney beans
  • 3 quarts water
  • 3 tablespoons olive oil grapeseed oil or coconut oil
  • 2 garlic cloves
  • 2 sprig fresh parsley
  • 2 sprigs thyme
  • 3 bay leaves
  • 2 scallions chopped
  • 1 tablespoon chives chopped, optional
  • 1 red onion or 1 large shallot chopped
  • 3 whole cloves
  • 1/2 teaspoon Gemma's Gourmet Hot Sauce
  • Salt and pepper to taste


  • Clean and wash the beans under running water to remove any dirt if necessary. Soak the beans in 3 quarts of water overnight or for about 4 – 6 hours. Add beans and water in a Dutch oven or a stockpot and cook for the beans over medium to high heat on a stovetop for about 2 hours or 2 hours and 30 minutes.
  • In a small skillet heat oil, and sauté garlic, parsley, thyme, bay leaves scallions, chives, red onion and whole cloves of 1 minute or 2 – just enough time for the spices to start releasing their aroma. Remove from heat and promptly add mixture to boiling beans. Stir and season to taste with salt and pepper.
  • Reduce heat to low and continue cooking until the beans become creamy. To arrive at a creamy consistency, take one or two ladleful of the beans and puree in a blender or food processor. Return to the Dutch oven or stockpot and stir to mix.
  • Stir in Gemma's Original Hot Sauce.Continue to cook for another 5 minutes.
  • Serve with rice.


Soak beans overnight or for 4-6 hours at least so they can be tender and cook much faster.
If you have a brand of beans you trust, you do not need to soak the beans.


Serving: 1grams
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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