Island Red Beans
Cilantro, chiles and garlic add rich flavor to these red kidney beans, they taste so great.
Yield
8 servingsPrep
15 minCook
35 minReady
50 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| 4 | cloves |
garlic
crushed and peeled |
|
| 2 | each |
poblano peppers
or Anaheim or chile, finely diced |
*
|
| 1 | small |
onions
finely diced |
|
| ½ | cup |
cilantro
packed finely chopped fresh, plus more for garnish |
|
| 15 | ounces |
kidney beans, canned
|
*
|
| ½ | cup |
tomato sauce
|
|
| ½ | teaspoon |
oregano
dried, crushed |
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| ⅛ | teaspoon |
salt
|
|
| 2 | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil, extra-virgin
|
|
| 4 | cloves |
garlic
crushed and peeled |
|
| 2 | each |
poblano peppers
or Anaheim or chile, finely diced |
*
|
| 1 | small |
onions
finely diced |
|
| 118 | ml |
cilantro
packed finely chopped fresh, plus more for garnish |
|
| 433.5 | ml/g |
kidney beans, canned
|
*
|
| 118 | ml |
tomato sauce
|
|
| 2.5 | ml |
oregano
dried, crushed |
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 0.6 | ml |
salt
|
|
| 473 | ml |
water
|
|
Directions
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.
