Recipe courtesy of EatingWell.com

Island Red Beans (Habichuelas Coloradas Grandes)

Cilantro, chiles and garlic add rich flavor to kidney beans in this Puerto Rican staple. Leftovers are wonderful reheated for lunch.
  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 8 servings, about 3/4 cup each
  • Nutrition Info
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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

Directions

  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.;
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