Island Red Beans Recipe
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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.
Ingredients
- 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.
- MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.
- Calories 221, Total Fat 3 g, Monounsaturated Fat 1 g, Sodium 616 mg, Carbohydrate 38 g, Fiber 15 g, Protein 12 g, Potassium 691 mg. Daily Values: Vitamin C 50%, Iron 17%. Exchanges: Starch 2,Lean Meat 2.
- Percent Daily Values are based on a 2,000 calorie diet
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