Cilantro, chiles and garlic add rich flavor to kidney beans in this Puerto Rican staple. Leftovers are wonderful reheated for lunch. Source: EatingWell Magazine, September/October 2007

Scott Rosenbaum
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Ingredients

Directions

  • 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.

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  • 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.

Tips

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition Facts

221 calories; 2.6 g total fat; 608 mg sodium. 38.2 g carbohydrates; 12.4 g protein; Full Nutrition

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Rating: 3 stars
11/18/2011
Re: Just for fun Read More