| Persian Kidney Beans | | Print | |
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Prep: 10 minutes 4 servings Cooking time: 18 minutes 311 calories per serving Ingredients: 1 ½ teaspoon olive oil 1 cup finely chopped white or yellow onion 3 garlic cloves, minced 1 teaspoon each salt and ground cumin ¼ teaspoon cinnamon 1 cup fresh orange juice 2 Tbsp fresh lime juice 2 Tbsp tomato paste 1 teaspoon bottled or fresh seeded, minced red jalapeno Chile 3 cans red kidney beans, rinsed and drained ½ teaspoon each finely shredded lime peel and orange peel ¼ cup freshly grated Romano cheese Prep: Heat a large saucepan or dutch oven over medium heat. Add oil, then onion. Cook 5 minutes, stirring occasionally. Add garlic, salt, cumin and cinnamon; continue to cook 3 minutes. Add orange and lime juices, tomato paste, and Chile; simmer uncovered 5 minutes. Add beans; bring to a boil. Reduce heat; simmer uncovered 5 minutes, stirring occasionally; ladle into shallow bowls; top with lime and orange zests, and if desired, cheese. |
