Prep time: 10 mins
Cook time: 1 hour 40 mins
Total time: 1 hour 50 mins
- 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
- 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.
- 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.
- 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.
- Add the corn kernels and mix to combine. Adjust seasoning with salt and pepper. Serve warm over white or brown rice.
Recipe by Savormania at http://www.savormania.com/en/mexican-red-kidney-beans-6/
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