Island Red Beans

Name: Island Red Beans
Ingredients: 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; 1/2 cup cilantro packed finely chopped fresh, plus more for garnish; 15 ounces kidney beans, canned; 1/2 cup tomato sauce; 1/2 teaspoon oregano dried, crushed; 1/4 teaspoon black pepper freshly ground; 18 teaspoon salt; 2 cups water

11 ingredients

9 steps

Ingredients

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
1/2 cup cilantro packed finely chopped fresh, plus more for garnish
15 ounces kidney beans, canned
1/2 cup tomato sauce
1/2 teaspoon oregano dried, crushed
1/4 teaspoon black pepper freshly ground
18 teaspoon salt
2 cups water

Directions

1

Heat oil in a large saucepan or Dutch oven over medium-high heat.
2

Add garlic, chile peppers, onion and cilantro and cook, stirring, until the onion is softened, 3 to 4 minutes.
3

Add beans, tomato sauce, oregano, pepper and salt; stir to combine.
4

Add 1 to 3 cups water.
5

(Usually the beans are covered by at least 1 inch of water.
6

The more wet you like your beans, the more water you should add.)
7

Bring to a boil.
8

Reduce heat and simmer, stirring occasionally, for 30 minutes.
9

Serve sprinkled with cilantro, if desired.