Easy Gaucho Beans

13 ingredients
3 steps

Ingredients

  • 2 lb dried red kidney beans, picked over and rinsed or (15 ounce) cans red kidney beans, rinsed and drained
  • 1 teaspoon baking soda, divided (only if using the dried beans)
  • 4 bacon, strips raw, chopped
  • 1 tablespoon vegetable oil
  • 1 large yellow onion, finely chopped
  • 8 scallions, white and light green parts only, finely chopped
  • 4 medium tomatoes, peeled, cored and chopped
  • 3 large carrots, grated
  • 1 garlic clove, finely minced
  • 1 bay leaf
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt

Directions

  1. 1
    If using the dried beans, soak them in cold water overnight with 1/2 t of baking soda. The following day, drain the beans and place them in a larg pot with the bacon, another 1/2 t of baking soda and 6 cups of water. Bring to a boil and reduce the heat to a simmer, and cook the beans until they are soft - about 2 hours. If the water level drops too low before the beans are tender, add another cup of water (or more as needed). If using canned beans, just warm them in a large pot with 3 1/2 C of water. Drain.
  2. 2
    Heat the oil in a large skillet over medium-high heat for 1 minute. Add the remaining ingredients and cook, stirring often, until the veggies are soft and fragrant - about 5-7 minutes.
  3. 3
    Add the veggie mixture to the pot with the beans and cook just long enough to bring the flavors together, about 10 minutes. Remove the bay leaf before serving.

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