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
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.
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
Vitamin C (53% daily value), Folate (30% dv)