Stewed Red Beans

🛒 Ingredients

• Dried Red Kidney Beans 250 g · 860 kcal
• Olive Oil 30 g · 240 kcal
• Yellow Onion 150 g · 60 kcal
• Green Bell Pepper 150 g · 30 kcal
• Garlic Cloves 20 g · 30 kcal
• Tomato Paste 30 g · 25 kcal
• Cumin Powder 2 g · 8 kcal
• Dried Oregano 1 g · 3 kcal
• Bay Leaf 1 g · 3 kcal
• Fresh Cilantro 10 g · 2 kcal

👨‍🍳 Instructions

1. Rinse dried red kidney beans thoroughly and soak them in water overnight (at least 8 hours); drain and rinse again before cooking.
2. Place the soaked beans in a large pot with enough fresh water to cover them by several inches; add the bay leaf and bring to a boil, then reduce heat and simmer for 45-60 minutes until tender.
3. While the beans simmer, prepare the sofrito: heat olive oil in a separate skillet over medium heat.
4. Add diced onion and green bell pepper to the skillet and sauté until softened, about 5-7 minutes.
5. Stir in minced garlic, tomato paste, cumin powder, and dried oregano; cook for another 1-2 minutes until fragrant.
6. Carefully transfer the sofrito mixture to the pot with the simmering beans; stir well to combine.
7. Continue to simmer the frijoles for another 15-30 minutes, allowing the flavors to meld and the sauce to thicken slightly.
8. Taste and adjust seasoning with salt as needed; discard the bay leaf before serving.
9. Serve hot, garnished with fresh cilantro, traditionally with white rice.