Island Red Beans (Habichuelas Coloradas Grandes)

Pair with Garlic Roasted Pork

From: Eating Well
Makes: 8 servings, about 3/4 cup each
Active Time: 20 minutes
Total Time: 50 minutes

Ingredients

• 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 packed finely chopped fresh cilantro, plus more for garnish
• 4 15-ounce cans red kidney beans, rinsed (see Dried Bean Variation)
• 1/2 cup tomato sauce
• 1/2 teaspoon dried oregano, crushed
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon salt
• 1-3 cups water

 Preparation

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. 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. overnight soak: Rinse beans and place in a large bowl. Cover with cold water and let soak for at least 8 hours or overnight; drain. quick soak: Rinse beans and place in a large pot. Cover with water and bring to a boil.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition

Per serving: 221 calories; 3 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 38 g carbohydrates; 12 g protein; 15 g fiber; 616 mg sodium; 691 mg potassium.
Nutrition Bonus: Vitamin C (50% daily value), Folate (30% dv), Potassium (20% dv), Iron (17% dv).