Island Red Beans
Write a review
  1. 1 tablespoon extra-virgin olive oil
  2. 4 cloves garlic, crushed and peeled
  3. 2 Anaheim or poblano chile peppers, finely diced
  4. 1 small onion, finely diced
  5. 1/2 cup tomato sauce
  6. 1/2 teaspoon dried oregano, crushed
  7. 1/4 teaspoon freshly ground pepper
  8. 1/8 teaspoon salt
  9. 1 to 3 cups water
  10. 1/2 cup packed finely chopped fresh cilantro, plus more for garnish
  11. 4 15-ounce cans red kidney beans, rinsed
  1. 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.
  2. 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.)
  3. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 minutes.
  4. Serve sprinkled with cilantro, if desired.
Dried Bean Variation
  1. 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
  1. Cover and refrigerate for up to 2 days.
Folic Acid Everyday
Print Friendly, PDF & Email