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Island Red Beans (Habichuelas Coloradas Grandes)

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  50 Minutes
  8 servings, about 3/4 cup each
Cilantro, chiles and garlic add rich flavor to kidney beans in this Puerto Rican staple. Leftovers are wonderful reheated for lunch.

Make Ahead Tip: Cover and refrigerate for up to 2 days.
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
Island Red Beans (Habichuelas Coloradas Grandes) Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
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Nutrition Facts per Serving
Yield:   8 servings, about 3/4 cup each
Calories: 221
Sodium: 616mg
Fiber: 15g
Carbohydrates, Total: 38g
Protein: 12g
% Cal. from Fat: 12%
Fat. Total: 3g
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