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20 minute dinner recipes

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Island Red Beans (Habichuelas Coloradas Grandes)

http://www.eatingwell.com/recipes/island_red_beans_habichuelas_coloradas_grandes.html

From EatingWell:  September/October 2007

Cilantro, chiles and garlic add rich flavor to kidney beans in this Puerto Rican staple. Leftovers are wonderful reheated for lunch.

8 servings, about 3/4 cup each | Active Time: 20 minutes | Total Time: 50 minutes

Ingredients

Preparation

  1. Heat oil in a large saucepan or Dutch oven over medium-high heat. Add garlic, chile peppers, onion and cilantro and cook, stirring, until the onion is softened, 3 to 4 minutes. Add beans, tomato sauce, oregano, pepper and salt; stir to combine. Add 1 to 3 cups water. (Usually the beans are covered by at least 1 inch of water. The more “wet” you like your beans, the more water you should add.) Bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 minutes. Serve sprinkled with cilantro, if desired. Dried Bean Variation: To use dried beans instead of canned beans, sort 1 pound red kidney beans, discarding any debris. overnight soak: Rinse beans and place in a large bowl. Cover with cold water and let soak for at least 8 hours or overnight; drain. quick soak: Rinse beans and place in a large pot. Cover with water and bring to a boil.

Nutrition

Per serving : 221 Calories; 3 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 38 g Carbohydrates; 12 g Protein; 15 g Fiber; 616 mg Sodium; 691 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 2 starch, 2 very lean meat

Tips & Notes