Total Preparation Time: 15 to 30 minutes
Ingredients: Bean & Legume
Rice, Pasta & Bread
Actual Cooking Time: 2 hours
Number of Servings: 6
Origin: Mexican & Spanish
Special Features: Make Ahead
Vegetarian
Crock Pot
Meal Type: Lunch
Soups & Stews
Ingredients
3-6 cloves Garlic, chopped
1 Small to medium onion, chopped
4 tbs Olive oil
1 tbs Adolph's Tenderizer w/salt
30 oz. Red Kidney Beans
8 oz. Tomato sauce
2-3 tbs Fresh cilantro, chopped
1-2 tsp Garlic powder
Sazon seasoning (optional)
2 cups White rice, prepared
Preparation
In a 4 qt. saucepan saute Garlic, Onion in olive oil over med heat unitl soft (3-4 minutes).
Add kidney beans, tomato sauce, Adolph's tenderizer and 1-2 tbs cilantro. Let simmer over low heat for at least 45 minutes, longer is better (can be slow cooked in a crokpot).
(Prepare rice while beans are cooking.)
Add cilantro, garlic powder and Sazon to taste. Stir and let sit for 15 minutes before serving.
Serve over rice.
Cook's Notes
This is good as is or a good base to add your own spices and meats to. Pumpkin adds a nice touch. Enjoy!
Nutrition Information