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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


Recipe Summary test

50 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

about 3/4 cup
221 calories; protein 12.4g; carbohydrates 38.2g; dietary fiber 15g; sugars 2g; fat 2.6g; saturated fat 0.4g; vitamin a iu 268.5IU; vitamin c 32.2mg; folate 120.7mcg; calcium 65.6mg; iron 3.2mg; magnesium 69.9mg; potassium 685.5mg; sodium 608.2mg; thiamin 0.3mg.

2 starch, 2 lean meat