Ainsley Harriott's Red Bean Stew: A Taste of Childhood and Caribbean Comfort

Ainsley Harriott's Favorite Childhood Dish: Mum's Red Bean Stew

Ainsley Harriott, the renowned TV chef and culinary icon, fondly recalls his mother's red bean stew as his ultimate comfort food. In a recent interview, he shared his cherished memories and the simple yet flavorful recipe that brings him back to his childhood.

A Journey to the Caribbean

Harriott's mother, who hailed from Jamaica, introduced him to the vibrant flavors of Caribbean cuisine from a young age. Among her many culinary creations, red bean stew stood out as a dish that evoked both nostalgia and a sense of belonging.

Ingredients with a Story

The stew's aromatic base lies in a fragrant combination of onions, garlic, scotch bonnet peppers, and thyme. Red kidney beans, the hearty protagonist of the dish, are slowly simmered in a rich tomato broth, creating a velvety texture and vibrant hue.

A Touch of Home

Harriott emphasizes that the secret to his mother's stew lies in the seemingly understated ingredients. Freshly chopped parsley adds a vibrant pop of color and brightens the flavor profile. A dash of soy sauce imparts a subtle umami that rounds out the savory notes.

The Comfort of Home Cooking

For Harriott, the enjoyment of red bean stew transcends its taste. He reminisces about cozy family dinners where the aroma of the stew permeated the home, creating a warm and inviting atmosphere. Each spoonful was not only a culinary delight but also a reminder of his mother's love.

Ainsley's Recipe:

* 2 tablespoons olive oil
* 1 large onion, chopped
* 2 cloves garlic, minced
* 1 scotch bonnet pepper, deseeded and chopped (optional, adjust for heat)
* 1 teaspoon dried thyme
* 2 cans (14 ounces each) red kidney beans, drained and rinsed
* 1 can (14 ounces) diced tomatoes, undrained
* 1/2 cup vegetable broth
* 1/4 cup soy sauce
* 1/4 cup chopped fresh parsley

Cooking Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onions and cook until softened, about 5 minutes.
3. Add the garlic, scotch bonnet pepper (if using), and thyme. Cook for 1 minute more.
4. Stir in the drained red kidney beans, diced tomatoes, vegetable broth, and soy sauce. Bring to a simmer.
5. Reduce heat to low and simmer for at least 2 hours, or until the stew has thickened and the beans are tender.
6. Stir in the fresh parsley and serve with rice, potatoes, or bread.

Conclusion

Ainsley Harriott's mother's red bean stew is a culinary testament to the comforting power of home cooking. Its simple yet flavorful ingredients evoke memories and create a sense of warmth and belonging. Whether enjoyed as a nostalgic treat or a hearty meal, this dish embodies the essence of Caribbean cuisine and the enduring love between a mother and her son.