pat's Recipe

Island Red Beans

Category: Vegetable

Ingredients
1 tablespoon extra-virgin olive oil
4 cloves garlic, crushed and peeled
2 Anaheim or poblano chili 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 to 3 cups water


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

2. Add garlic, chili peppers, onion and cilantro and cook, stirring, until the onion is softened, 3-4 minutes.

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

4. 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.)

5. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 minutes.

6. 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.

Serves 8.