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8 servings
suggest servings
| 1 | tablespoon | olive oil, extra-virgin | |
| 4 | cloves | garlic | crushed and peeled |
| 2 | each | poblano peppers | or Anaheim or chile, finely diced |
| 1 | small | onion | finely diced |
| 1/2 | cup | cilantro | packed finely chopped fresh, plus more for garnish |
| 15 | ounces | red kidney beans, canned | |
| 1/2 | cup | tomato sauce | |
| 1/2 | teaspoon | oregano | dried, crushed |
| 1/4 | teaspoon | black pepper | freshly ground |
| 1/8 | teaspoon | salt | |
| 2 | 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.
| % Daily Value* | |
| Total Fat 2.0g | 2% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 42mg | 2% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 1.0g | 2% |
| Sugars 1.0g | |
| Protein 1.0g | 1% |
| Vitamin A | 1% | Vitamin C | 7% | |
| Calcium | 2% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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This the time of the season, to start eating lighter. And for restaurants to change from...
I love this recipe, I used some fresh water chestnuts, and it was so great, thank you!
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