MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Island Red Beans
Categories: Beans, Chilies, Herbs, Vegetables
Yield: 4 Servings

1 tb Extra-virgin olive oil
4 cl Garlic; crushed, peeled
2 Anaheim or poblano chilies;
- fine diced
1 sm Onion; fine diced
1/2 c Packed fine chopped fresh
- cilantro; + more for
- garnish
15 oz (4 cans) red kidney beans;
- rinsed
1/2 c Tomato sauce
1/2 ts Dried oregano; crushed
1/4 ts Fresh ground pepper
1/8 ts Salt
1 c (to 3 c) water

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" 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.

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.

EatingWell.com | June 2015

MM Format by Dave Drum - 15 June 2015

Uncle Dirty Dave's Archives

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... Soul food vs. Country food: it's the same thing!
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