Servings: 12
Calories: 158kcal
Equipment
- Large Stock Pot
- Can Opener
- Colander
Ingredients
- 2 tablespoons olive oil
- 6 cloves crushed garlic
- 1/4 bunch of cilantro sprigs
- 2 chicken bouillon cubes, I use Maggi (or veggie for vegetarian)
- 1 cubanelle pepper, cut into 4 pieces
- 1 tablespoon tomato paste
- 1 1/2 teaspoons adobo seasoning
- kosher salt, or to taste
- white rice, for serving (not counted in macros)
- 1 lb dried red kidney beans
- 1 red onion, cut into 8 pieces
Instructions
- Heat olive oil in a large pot over medium-high heat. Once the oil is hot, add garlic and cilantro and sauté until fragrant, about 1 minute.
- Stir in chicken bouillon cubes, Cubanelle pepper, tomato paste, adobo seasoning, and a pinch of salt. Continue to cook while stirring for another 2-3 minutes.
- Add in the red kidney beans and enough water to cover the beans. Bring mixture to a boil, then reduce heat to low and simmer uncovered for 1 hour or until the beans are tender.
- Once the beans are cooked through, stir in onion pieces and continue to simmer for an additional 10 minutes. Taste for seasoning and add more salt if necessary.Serve the beans over white rice and enjoy!
- Serve the beans over white rice and enjoy!
Video
Notes
- For a vegetarian version, use veggie bouillon cubes instead of chicken bouillon cubes.
- If you don’t have adobo seasoning, use smoky paprika instead.
- You can also add cooked bacon or smoked sausage to the beans for added flavor and texture.
- To keep your beans from becoming too soupy, make sure to simmer them uncovered.
Nutrition
Calories: 158kcal
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