Island Red Beans (Habichuelas Coloradas Grandes)

Island Red Beans (Habichuelas Coloradas Grandes)

1 Review
From: EatingWell Magazine, September/October 2007

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

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 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
  • ½ cup packed finely chopped fresh cilantro, plus more for garnish
  • 4 15-ounce cans red kidney beans, rinsed (see Dried Bean Variation)
  • ½ cup tomato sauce
  • ½ teaspoon dried oregano, crushed
  • ¼ teaspoon freshly ground pepper
  • ⅛ teaspoon salt
  • 1-3 cups water

Preparation

  • Active

  • Ready In

  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.
  2. Dried Bean Variation:
  3. 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.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition information

  • Serving size: about ¾ cup
  • Per serving: 221 calories; 3.0 g fat(0.0 g sat); 15.0 g fiber; 38.0 g carbohydrates; 12.0 g protein; 121.0 mcg folate; 0 mg cholesterol; 2.0 g sugars; 0.0 g added sugars; 268.0 IU vitamin A; 32.0 mg vitamin C; 66.0 mg calcium; 3.0 mg iron; 608 mg sodium; 685.0 mg potassium
  • Nutrition Bonus: Vitamin C (53% daily value), Folate (30% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 2 lean meat

Reviews 1

November 18, 2011
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By: EatingWell User
Re: Just for fun