Ingredients with Measurements:
- 1 pound dried red kidney beans
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons recado rojo seasoning
- 1 teaspoon salt
- 6 cups water
Special equipment needed:
- Large pot
- Wooden spoon
- Strainer
Step-by-step instructions:
1. Rinse the dried red kidney beans and soak them in water overnight.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the recado rojo seasoning and salt to the pot and stir until the spices are evenly distributed.
4. Drain the soaked beans and add them to the pot. Add 6 cups of water to the pot and stir.
5. Bring the pot to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the beans are tender.
6. Use a strainer to remove any excess liquid from the beans.
Time:
Preparation time: 10 minutes
Cooking time: 2-3 hours
Temperature:
Low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 180
Fat: 2g
Carbohydrates: 32g
Protein: 10g
Fiber: 10g
Substitutions for ingredients:
- Red kidney beans can be substituted with black beans or pinto beans.
- Olive oil can be substituted with vegetable oil.
Variations:
- Add diced tomatoes and green chilies for a spicy twist.
- Add cooked ground beef or shredded chicken for a heartier meal.
Tips and tricks:
- Soaking the beans overnight will reduce the cooking time.
- Stir the beans occasionally to prevent them from sticking to the bottom of the pot.
- Add more water if the beans become too dry during cooking.
Storage instructions:
Store the recado rojo 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 recado rojo beans in a bowl with a dollop of sour cream and a sprinkle of chopped cilantro.
Garnishes:
- Sour cream
- Chopped cilantro
- Shredded cheese
Pairings:
- Cornbread
- Rice
- Tortilla chips
Suggested side dishes:
- Grilled vegetables
- Salad
Troubleshooting advice:
- If the beans are too dry, add more water.
- If the beans are too watery, simmer them for a longer period of time.
Food safety advice:
- Make sure the beans are cooked thoroughly before consuming.
- Store the beans in the refrigerator within 2 hours of cooking.
Food history:
Recado rojo seasoning is a traditional spice blend used in Mexican and Central American cuisine.
Flavor profiles:
The recado rojo seasoning adds a smoky, spicy flavor to the beans.
Serving suggestions:
Serve the recado rojo beans as a main dish or as a side dish to a larger meal.
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