Stewed Red Kidney Beans with Spices and Vegetables
Ingredients
- 1 lb red kidney beans
- 1 sweet potato, diced
- 5 carrots, chopped
- 1 bell pepper, chopped
- Handful of cilantro
- 5 sprigs of thyme
- 1 bay leaf
- 3 cloves garlic, minced
- 1 cup tomato sauce
- 6 cups of water that beans cooked in
Seasonings
- 1-2 tbsp adobo seasoning
- 2 tsp smoked paprika
- 1-2 tbsp cumin
- 1 tbsp oregano
- black pepper to taste
Preparation
Rinse and add beans to pressure cooker with about 8 cups of water. Set to manual and seal to pressurize, or cook normally if preferred.
Once beans are cooked, begin sautéing garlic and onion in a large pot on the stove top at medium heat for about 2 minutes.
Add the cooked beans, vegetables, and tomato sauce to the pot, and cook for an additional three minutes.
Add 6 cups of the bean cooking water along with all spices and herbs. Lower heat to a simmer and cook for 2 hours.
After cooking time is complete, let the dish sit to allow flavors to develop further; it can be consumed immediately but improves with time.
Adjust seasonings to preference for best taste.
For easier preparation if concerned about time, use a crock pot instead.