Island Red Beans (Habichuelas Coloradas Grandes)

Cilantro, chiles and garlic add rich flavor to kidney beans in this
Puerto Rican staple. Leftovers are wonderful reheated for lunch.

Makes 8 servings, about 3/4 cup each

Active time: 20 minutes
Total time: 50 minutes
Ease of preparation: easy

1 tablespoon extra-virgin olive oil
4 cloves garlic, crushed and peeled
2 Anaheim or poblano chile peppers, finely diced
1 small onion, finely diced
1/2 cup packed finely chopped fresh cilantro, plus more for garnish
4 15-ounce cans red kidney beans, rinsed (see Dried Bean Variation)
1/2 cup tomato sauce
1/2 teaspoon dried oregano, crushed
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
1-3 cups water

Heat oil in a large saucepan or Dutch oven over medium-high heat. Add
garlic, chile peppers, onion and cilantro and cook, stirring, until the
onion is softened, 3 to 4 minutes. Add beans, tomato sauce, oregano,
pepper and salt; stir to combine. Add 1 to 3 cups water. (Usually the
beans are covered by at least 1 inch of water. The more wet you like your
beans, the more water you should add.) Bring to a boil. Reduce heat and
simmer, stirring occasionally, for 30 minutes. Serve sprinkled with
cilantro, if desired.

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