Kidney Beans with Ham

    40 min

    Kidney beans are simmered together with peppers, ham, potatoes and pumpkin. The flavour and texture combination creates the most deliciously flavoured, hearty dish. Serve for dinner or lunch.

    16 people made this

    Serves: 8 

    • 1 small onion, chopped
    • 1 small green pepper, chopped
    • 2 cloves garlic, chopped
    • 1 tablespoon fresh coriander leaves
    • 1 teaspoon annatto or achiote powder
    • 1 tablespoon olive oil
    • 70g ham, diced
    • 1 (410g) tin kidney beans, drained
    • 150g peeled potatoes, diced
    • 60g peeled pumpkin, diced
    • 250ml water
    • 1 teaspoon salt

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. In a liquidiser or food processor, puree onion, pepper, garlic, coriander and annatto powder. Set mixture aside.
    2. Heat a large, heavy saucepan over medium heat. Pour in olive oil and saute ham with pureed mixture for 10 minutes, until browned. Mix in beans, potatoes, pumpkin, water and salt. Reduce heat to low and simmer, stirring occasionally, for approximately 25 minutes, until mixture thickens and potatoes and pumpkin are tender.

    Annatto powder

    Can be purchased online.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (13)


    My mom is Puerto Rican, and I lived in Puerto Rico as a child. I have been craving the red beans and rice I remember from this period, and this recipe totally hit the spot, I am so pleased. I didn't puree anything, just kept everything at a fine chop. I used smoked sausage instead of ham, yellow squash instead of pumpkin (even though I really wanted pumpkin - it's what I remember), and I had to use two packets of Sazon Goya instead of the annatto or achiote powder (I am going to keep trying to find these). It was SO GOOD, and had the exact flavor I remember and love. Next time I make it I am going to use more liquid, my husband wanted more "juice" for his rice. I thought it was perfect as is. Excellent, excellent recipe!  -  18 Jan 2009  (Review from Allrecipes US | Canada)


    This was fantastic! It's the achiote powder that makes it so special, so don't skip it. I found a recipe online for making it. I don't know the difference between that receipe and storebought achiote powder, but it added a wonderful smoky richness. Thanks so much for this!  -  08 Mar 2007  (Review from Allrecipes US | Canada)


    For all you who are not latin, latin people called it pumpkin but it is NOT the Halloween pumpkin that you're thinking of and the who wrote the recipe should have stated this. It's called calabaza which is a squash. Most stores do not have it but do NOT use a Halloween pumpkin for this, substitute squash.  -  17 Jul 2011  (Review from Allrecipes US | Canada)