Island Red Beans

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Cilantro, chiles and garlic add rich flavor to these red kidney beans, they taste so great.

50 minutes Prep: 15 minutes Cook: 35 minutes

29 calories per serving view nutrition facts

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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.

Great.
8 months ago by happyzhangbo

Serving Size 90g

Amount per Serving

Calories 29 49% of calories from fat