Pink Beans

Name: Pink Beans
Ingredients: 4 cups dried pink beans or small red beans (about 1 1/2 pounds); 2 tablespoons canola oil; 1 large Spanish onion, chopped; One 28-ounce can crushed tomatoes; 3 large garlic cloves, chopped; 2 large carrots, peeled and chopped; 3 celery stalks, chopped; 2 bay leaves; 1/2 teaspoon salt; 1/4 teaspoon pepper

10 ingredients

10 steps

Ingredients

4 cups dried pink beans or small red beans (about 1 1/2 pounds)
2 tablespoons canola oil
1 large Spanish onion, chopped
One 28-ounce can crushed tomatoes
3 large garlic cloves, chopped
2 large carrots, peeled and chopped
3 celery stalks, chopped
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

1

Sort through the beans and remove any debris.
2

Rinse and drain the beans.
3

Combine the beans and 8 cups water in a 5-6 quart pot.
4

Soak overnight.
5

Heat the oil in a large skillet and saute the remaining ingredients until the onion is translucent.
6

Drain the beans and add 8 cups water.
7

Bring to a boil, then reduce the heat, cover, and simmer until the beans are tender to the bite, 2 to 2 1/2 hours.
8

Remove bay leaves.
9

Combine beans and vegetables, stirring well.
10

Season to taste with additional salt if needed.