Subj : BH&G 2787
To   : All
From : Dave Drum
Date : Sat May 22 2021 11:42:50

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
 
MMMMM

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

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