Ingredients with Measurements:
- 1 pound dried red kidney beans
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 bay leaf
- 4 cups water
- 1 can (8 ounces) tomato sauce
- 1 tablespoon white vinegar
- 1 tablespoon sugar
Special equipment needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Rinse the dried beans and soak them overnight in a large pot of water.
2. Drain the beans and rinse them again.
3. In the same pot, heat the olive oil over medium heat.
4. Add the chopped onion, green bell pepper, and minced garlic. Cook for 5 minutes, stirring occasionally.
5. Add the drained beans, salt, black pepper, oregano, cumin, and bay leaf. Stir to combine.
6. Add the water, tomato sauce, white vinegar, and sugar. Stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 1/2 to 2 hours, or until the beans are tender.
8. Remove the bay leaf and discard.
9. Serve hot, garnished with chopped cilantro, if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 1/2 to 2 hours
Temperature:
- Low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 240
- Fat: 2g
- Carbohydrates: 44g
- Protein: 14g
- Fiber: 12g
- Sodium: 1010mg
Substitutions for ingredients:
- Red kidney beans can be substituted with black beans or pinto beans.
- White vinegar can be substituted with apple cider vinegar or red wine vinegar.
Variations:
- Add diced ham or bacon for a meatier version.
- Add chopped carrots and celery for extra vegetables.
- Add a pinch of cayenne pepper for a spicier version.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Stir the beans occasionally while they are cooking to prevent them from sticking to the bottom of the pot.
- If the beans are too thick, add more water to thin them out.
Storage instructions:
- Store leftover beans in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the beans in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the beans in a bowl with a side of rice and a dollop of sour cream.
Garnishes:
- Chopped cilantro
- Diced tomatoes
- Shredded cheese
Pairings:
- Rice
- Cornbread
- Plantains
Suggested side dishes:
- Green salad
- Roasted vegetables
- Grilled chicken
Troubleshooting advice:
- If the beans are too hard, they may need to cook longer.
- If the beans are too soupy, let them simmer uncovered for a few more minutes to thicken.
Food safety advice:
- Make sure to soak the beans overnight to reduce the risk of food poisoning.
- Always wash your hands and cooking utensils before and after handling raw beans.
Food history:
- Habichuelas Guisadas is a traditional Puerto Rican dish that has been passed down for generations.
Flavor profiles:
- Savory
- Earthy
- Tangy
Serving suggestions:
- Serve the beans as a main dish with rice and a side salad.
- Use the beans as a filling for tacos or burritos.
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Region: Puerto Rican