Ingredients
Method
- Sort the beans and place in a bowl (or a pan; I typically use the pan in which I'm going to cook them). Cover with water and let soak overnight. Or, cover with water and bring to a boil, boil for 1 minute, turn off heat, cover, and let sit for 2 hours.
- Drain the soaking liquid. Place in pan and cover with hot tap water. Bring to a boil. Cover. Reduce heat. Simmer for about 1 1/2 hours or until the beans are tender.
- Drain the beans but reserve the liquid.
- Chop the onion and bell pepper.
- Heat oil in a large pot (or a dutch oven) over medium heat.
- Sauté garlic, onion, bell pepper, parsley, chili powder, cumin, paprika, turmeric, salt and pepper, until onions are tender.
- Stir in kidney beans and about 1/4 cup of the reserved liquid.
- Stir in unsalted tomato paste and hot sauce.
- Reduce heat to low, cover and simmer for an hour, stirring occasionally. Add more bean liquid and/or water if necessary so that beans don't dry out.
Nutrition
Notes
This recipe can easily be doubled to serve large crowds. It is the perfect add to any potluck supper or summertime picnic. No cholesterol, high in dietary fiber and vitamin A, and very high in vitamin C.