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Stewed Beans ham hock and bay leaf

Belizean Stewed Beans

Stewed beans are a staple in Belizean households! Delicious and perfect comfort food, they can be enjoyed on their own or added to a most fantastic rice and beans dish!
Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Course Side Dish
Cuisine Belizean, Latin American
Servings 8 servings


  • 1 lb dried red kidney beans I used Camellia brand - no overnight soaking required
  • 1 onion diced
  • 10 cloves garlic minced
  • 1 ham hock or 2 small ham hocks
  • 1 bunch cilantro diced
  • 2 qt chicken broth
  • 1 tablespoon olive oil
  • 2 bay leaves
  • 1 tablespoon Sazonador Total by Goya, plus additional to taste
  • salt to taste


  • Heat olive oil on med high in a stockpot. Add minced garlic and onion, and constantly stir for around 3 minutes.
  • Add beans, ham hock, Sazonador Total Seasoning, bay leaves, and chicken broth to the garlic and onion. Add only enough chicken broth to cover the beans by about 2 inches. If you don't have enough chicken broth, then add water.
    Goya Sazonador Total
  • Bring to the boil, then reduce to simmering for around 1.5 hrs. Check every so often to ensure that beans are not drying out...if drying out add a little more chicken broth or water so that the beans are always covered.
    Beans ham hock and bay leaf in a pot
  • After 1.5 hrs, check for tenderness. If tender, then add the cilantro and stir, then add salt to taste. If desired, add a little more of the Sazonador Total for additional delicious flavor.


Enjoy delicious Belizean Stewed Beans as a side dish with any meal!  Even better, add it to a rice and enjoy a taste of a dish that defines traditional Belizean food.  :-)
Keyword beans, stewedbeans
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