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
1 tablespoon extra-virgin olive oil
4 cloves garlic, crushed and peeled
2 Anaheim or poblano chile peppers, finely diced
1 small onion, finely diced
1/2 cup packed finely chopped fresh cilantro, plus more for garnish
4 15-ounce cans red kidney beans, rinsed (see Dried Bean Variation)
1/2 cup tomato sauce
1/2 teaspoon dried oregano, crushed
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
1-3 cups water
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.
Per serving :
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
Make Ahead Tip: Cover and refrigerate for up to 2 days.