Sunday Beans
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil
- 4ounces slab bacon, diced
- 1medium yellow onion, peeled and diced
- 3cloves garlic, peeled and minced
- 1medium red pepper, seeded and diced
- 2tablespoons ground cumin
- 1tablespoon ground coriander
- 1cup orange juice
- ½cup pineapple juice
- 3(15½-ounce) cans red kidney beans, drained
- Kosher salt
- freshly ground black pepper
Nutritional analysis per serving (8 servings)
1128 calories; 18 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 183 grams carbohydrates; 46 grams dietary fiber; 36 grams sugars; 67 grams protein; 2096 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a large saucepan over medium-high heat. Add the olive oil and, a few moments later, the bacon. Cook, stirring occasionally, until the fat has begun to render out of the bacon and the meat is beginning to crisp, about 5 minutes.
- Step 2
Lower the heat to medium and add the onion, garlic and pepper. Cook, stirring occasionally, until the vegetables have softened, 5 to 7 minutes.
- Step 3
Add the cumin and coriander. They will absorb the heated oil in the pan and grow fragrant. Stir for 1 to 2 minutes and then add the juices. Raise the heat to high until the mixture begins to simmer, then lower the heat and reduce to one half of its volume. Taste and adjust the seasonings.
- Step 4
Stir in the beans. After 5 minutes stir again, then taste and adjust the seasonings. (The mixture can keep, softly bubbling on the stove, for hours. Add a little juice or water if necessary. Stir occasionally.) Serve with white rice.
Private Notes
Comments
I made these from my pantry so had to make some changes. Made 1/2 the recipe in my 6 c covered baker. I used 1/2 cup dried cranberry beans, regular bacon, fresh oregano not cilantro, red pepper flakes instead of "red pepper" and the zest and juice of one naval orange. Baked at 225° for 7 hrs. I think black beans, navy beans and black eyed peas would be delicious in this dish.
Served it with crumbed queso fresco, sliced avocado and tortilla chips.
Have made these many times over the years - they are always a hit. I have doubled and tripled the recipe. I have used less olive oil in the past, and increased the amount of cumin and coriander. This goes extremely well with the "roast chicken legs with cilantro gremolata" and white rice.
I'm not generally fond of red kidney beans. How is this with other kinds? Less authentic perhaps but what about taste?
It's in the juice (and spices). Also, my bacon is fat-free and my rice black. :) Other than that - just beans. So good.
I use canned pinto beans or canned red beans - not canned kidney beans, Not adverse to soaking dry beans if time allows. One of my favorite recipes since it appeared in the Sunday NY Times magazine in I think 2009?
I found this to be a much more complex flavored red bean that I’m used to whether it’s authentic or not I have no idea but really enjoy the recipe and found it easy and a good way up my red bean game. I used dry beans instead of canned- about 3/4 a pound worked perfect ratio wise.
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