mexican red kidney beans
Prep time: 10 mins
Cook time: 1 hour 40 mins
Total time: 1 hour 50 mins
Ingredients
  • 1 cup dry red kidney beans
  • 2 tablespoons vegetable oil
  • 1 medium onion, diced
  • 1 garlic clove, thinly sliced
  • ½ red bell pepper
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper (optional if you like spicy)
  • 400g canned crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar
  • 1 teaspoon salt (or more, depending on taste)
  • Black pepper
  • 1 cup water
  • 140g canned corn kernels
Instructions
  1. Rinse the dry kidney beans and soak them in a bowl with plenty of water overnight or for at least 8 hours. Leave covered on the kitchen counter. After being soaked, rinse the beans again and discard the soaking water. Set aside.
  2. Heat oil in a medium saucepan over medium-high heat. Fry the onion and garlic cloves for 3 minutes until softened. Add the bell pepper, paprika and cayenne pepper (if using) and fry for 3 more minutes until softened.
  3. Add the canned crushed tomatoes, tomato paste, sugar, black pepper and water. Cover and bring to a boil. Reduce heat to low and let simmer for 1 hour 30 minutes until the beans are completely cooked through and soft.
  4. Add the corn kernels and mix to combine. Adjust seasoning with salt and pepper. Serve warm over white or brown rice.
Notes
RECIPE ADAPTED FROM: Taste's Mexican Chilli Beans
Recipe by Savormania at http://www.savormania.com/en/mexican-red-kidney-beans-6/