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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.
- By: Scott Rosenbaum
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 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
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Active
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Ready In
- 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.
- Make Ahead Tip: Cover and refrigerate for up to 2 days.
- Serving size: about ¾ cup
- Per serving: 221 calories; 3 g fat(0 g sat); 15 g fiber; 38 g carbohydrates; 12 g protein; 121 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 268 IU vitamin A; 32 mg vitamin C; 66 mg calcium; 3 mg iron; 608 mg sodium; 685 mg potassium
- Nutrition Bonus: Vitamin C (53% daily value), Folate (30% dv)
- Carbohydrate Servings: 2½
- Exchanges: 2 starch, 2 lean meat
Reviews 1
November 18, 2011
By: EatingWell User
Re:
Just for fun
