Island Red Beans
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- 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 tomato sauce
- 1/2 teaspoon dried oregano, crushed
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon salt
- 1 to 3 cups water
- 1/2 cup packed finely chopped fresh cilantro, plus more for garnish
- 4 15-ounce cans red kidney beans, rinsed
- 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. To soak overnight, rinse beans and place in a large bowl. Cover with cold water and let soak for at least 8 hours or overnight; drain. To 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.
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