Cooks' Note
If made ahead of time, cover and refrigerate. Before serving, bring to a simmer over medium heat, stirring constantly. Serve with white rice and garnish with cilantro.
Recipe information
Yield
serves 8. serving size: 1 cup of beans with 1/2 cup white rice.
Ingredients
4 cups dried pink beans or small red beans (about 1 1/2 pounds)
2 tablespoons canola oil
1 large Spanish onion, chopped
One 28-ounce can crushed tomatoes
3 large garlic cloves, chopped
2 large carrots, peeled and chopped
3 celery stalks, chopped
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon pepper
Preparation
Step 1
Sort through the beans and remove any debris. Rinse and drain the beans.
Step 2
Combine the beans and 8 cups water in a 5-6 quart pot. Soak overnight.
Step 3
Heat the oil in a large skillet and sauté the remaining ingredients until the onion is translucent.
Step 4
Drain the beans and add 8 cups water. Bring to a boil, then reduce the heat, cover, and simmer until the beans are tender to the bite, 2 to 2 1/2 hours. Remove bay leaves.
Step 5
Combine beans and vegetables, stirring well. Season to taste with additional salt if needed.
