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Salt
Fresh coriander leaves, chopped (optional)
2 cloves garlic, minced (optional)
Instructions:
Cook the beans: In a large pot, add the rinsed red beans and cover them with clean water. Bring the water to a boil, then reduce heat and simmer for 1-2 hours, or until the beans are tender. Drain the beans, reserving about 1 cup of the cooking liquid.
Sauté the vegetables: In a large skillet or Dutch oven, heat olive oil over medium heat. Add the chopped onion and celery and cook for 3-5 minutes, or until softened. If you’re using a chili pepper, add it to the pan at this time (seeds in or out depending on your desired spice level).
Season and simmer: Season the vegetables with paprika and salt to taste. Add the chopped tomatoes to the pan and simmer for an additional 1-2 minutes.
Add the beans and broth: Add the cooked beans and about 1 cup of the reserved cooking liquid to the pan with the vegetables. Mash about ¼ of the beans with a potato masher or immersion blender to thicken the stew slightly. Simmer for an additional 2-3 minutes, or until heated through.
Serve: Garnish with chopped fresh coriander and minced garlic (optional) and serve immediately.
Tips:
You can add other vegetables to this dish, such as chopped carrots, bell peppers, or potatoes.
If you don’t have fresh coriander, you can substitute it with dried coriander.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan or microwave until warmed through.
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