Kidney Beans

Servings: 2-4

 

 

Ingredients:

 

1 teaspoon olive oil

 

1 medium yellow onion, diced

 

½ teaspoon salt

 

1 ¾ cups red bell pepper, chopped

 

1/3 cup carrot, peeled and diced

 

1 large celery stalk, diced

 

2-3 garlic cloves, minced and pressed

 

1-2 tablespoons lemon juice, to taste

 

2 tablespoons tomato paste

 

1 pound peeled and diced tomatoes

 

1 ½ teaspoon dried basil

 

½ teaspoon paprika powder

 

½ teaspoon cumin powder

 

¼ teaspoon ground black pepper adjust to taste

 

¼ teaspoon red pepper flakes

 

3 cups cooked kidney beans

 

1 cup chicken or vegetable broth

 

3 tablespoons fresh cilantro, snipped

 

1-2 tablespoons fresh lemon juice, to taste

 

Garnish:

 

Cilantro leaves

 

 

Process:

 

Heat a large sauce pan over medium heat. Do not use cast iron as this recipe contains tomatoes.

 

When pan is hot, add olive oil.

 

When oil shimmers, add onion, carrot, and celery. Saute until the onion turns translucent.

 

Add bell pepper and saute for 3-4 minutes. The bell pepper should be tender crisp.

 

Add paprika, cumin powder, basil, ground black pepper and saute until the spices bloom.

 

Add diced tomatoes, tomato paste, and salt. Cook for 2-3 minutes.

 

Add beans,broth, and garlic.

 

Bring to a simmer for 102-15 minutes, stirring occasionally. The stew is done when the beans are tender.

 

Remove from heat and place on a heat resistant surface.

 

Add lemon juice and chopped cilantro.

 

Stir.

 

It is suggested that the stew be allowed to cool and the placed in the icebox overnight to deepen the flavors.  It would then be reheated on medium heat, stirring occasionally.

 

Plate or place in serving dish.

 

Garnish with fresh whole cilantro leaves.

 

Serve.