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Puerto Rican Red Beans Recipe

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This recipe for Puerto Rican Red Beans is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon extra-virgin olive oil
6 cloves garlic, crushed and peeled
3 Anaheim or poblano chile peppers, finely diced
1 medium onion, finely diced
1/2 cup packed finely chopped fresh cilantro, plus more for garnish
1 pound red kidney beans, or
2-15-ounce cans light red kidney beans, rinsed
1/2 cup tomato sauce
1 teaspoon dried oregano, crushed
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
1-3 cups water
Directions:
Directions:
To use dried beans instead of canned beans, sort 1 pound red kidney beans, discarding any debris. Rinse beans and place in a large bowl. Cover with cold water and let soak for at least 8 hours or overnight; drain.

For quick soak: Rinse beans and place in a large pot. Cover with water and bring to a boil. Let boil 3 minutes, remove pot from heat and let stand for one hour. Rinse beans.

2. 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.

3. Add beans, tomato sauce, oregano, pepper and salt; stir to combine. Add 1 to 3 cups water. (Cover beans by 1 inch or water)

4. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 1 hour.

5. Serve sprinkled with cilantro.
Number Of Servings:
Number Of Servings:
8

 

 

 

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