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Lorna's Red Beans

Haricot Lorna

Ethné's mother Lorna would rather eat than cook. However, these Caribbean-style red beans with coconut milk are one of her signature dishes. Real Caribbean-style beans with an Ethiopian flare.


  • 6 cups of cooked red beans with their cooking liquid
  • 2 onions, diced
  • 6 cloves Garlic, finely chopped
  • 1 bunch of Green Shallots, chopped
  • 1 Tbsp fresh Ginger, finely chopped
  • 2 Tbsp Ethiopian Berberé, ground
  • Bay Leaf
  • 1 tsp Sage
  • 1 sprig of Thyme
  • Black Pepper, to taste
  • Salt, to taste
  • 1 ¾ cup Coconut Milk


  1. 1

    In a large pot, combine all the ingredients. Bring to a boil.

  2. 2

    Let simmer on low heat until the beans begin to fall apart and thicken the sauce (1 - 1 ½ hours). With a wooden spoon, stir regularly to prevent the beans from sticking to the pan.