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

Makes 8 servings, about 3/4 cup each

ACTIVE TIME: 20 minutes

TOTAL TIME: 50 minutes

EASE OF PREPARATION: Easy

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.

NUTRITION INFORMATION: Per serving: 221 calories; 3 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 38 g carbohydrate; 12 g protein; 15 g fiber; 616 mg sodium; 691 mg potassium.
Nutrition bonus: Vitamin C (50% daily value), Folate (30% dv), Potassium (20% dv), Iron (17% dv).
1 1/2 Carbohydrate Servings
Exchanges: 2 starch, 2 very lean meat

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.

I thought these beans were utterly bland.

Anonymous, Nashville, TN

What a great pot of beans with so little prep work! I'm not sure how anything with four cloves of garlic and a couple Poblanos could be described as "bland"! I cooked them til they were thick and saucy. Let them sit overnight and the flavors meld beautifully. I've especially been enjoying these on tostadas for a quick snack, or with a vegetable side for a simple supper. I'm also looking forward to using the recipe as a template and changing ingredients for a different flavor.

Anonymous, Woodstock, NY

I found that the next day they were much better, needed a little extra spice, I added a bit more tomato sauce, and of course a little garlic. Very filling and excellent fiber.

Jenny, Point Reyes, CA

These beans are not spicy, but they are far from bland. In fact, they are quite yummy. We make them about once a month to be served with rice and steamed veggie or salad for veggie meal. As with many foods, they are excellent vehicles for a splash of hot sauce. Also make good leftovers.

Daytona, Camp Hill, PA