A spicy red beans dish that makes a complete meal with just a tortilla or cornbread, or served over rice or wrapped in a burrito and smothered with red chile.
Since this recipe uses dried beans, there is a 4 hour brine. After that you have about a 10 minute prep and 2.5 - 3 hour slow-cook.
"*" See Kitchen Notes for more information or links to special ingredients.
Add the dried beans. If the water doesn’t cover them, add more water.
Brine for 4 hours.
When hot, add the onion and bell pepper. Reduce to medium low and cook, stirring frequently, for 5 minutes.
Turn the heat back up to medium and add the garlic. Saute’, stirring constantly, until the edges of the onion start to brown.
Add the wine and deglaze the pan. Continue to cook until the wine has evaporated, stirring constantly.
Simmer for 2 hours stirring occasionally.
After 2 hours, stir in the can of tomatoes with its liquid.
Continue to cook, covered, until the beans are tender. Stir and taste occasionally. Adjust seasoning if needed. If the liquid gets too low, add 1 cup of liquid at a time as needed.
Once done, remove from heat. You could serve immediately, or let rest for an hour or two, or cool, then refrigerate overnight and eat the next day.
Dried Red Beans* - For this recipe use the small red beans, not the large kidney beans. You can substitute black beans, navy beans, pintos or bolitas.
Liquid - A 1:1 of water to a tasty broth (vegetarian or beef) adds a lot of flavor. The broth could be a fat-free beef stock or a beef broth made with hot water and a broth paste. We use Better than Bouillon beef broth paste.
Tomatoes - Substitute canned tomatoes with 2 cups frozen tomatoes and the juice.
Stirring occasionally - When cooking beans on the stove top it is important to stir the bean throughout the cooking time. Stirring helps the beans to cook evenly along with keeping the pot covered.
Red Chile Powder - Amount depends on your heat tolerance or how hot you want your beans. I find that 1 tsp. of a medium to medium hot New Mexico red chile powder adds a little heat to the pot, but not too much. If you don't have a NM red chile powder, then substitute your favorite red chile, keeping in mind the heat level.
Vegetarian / Vegan Version - Use oil to saute' the aromatics, and water and vegetable broth for the liquid.
Suggested Toppings - Red Chile (from pods or powder), chopped green chile, diced onion, or cheese.
Suggested Sides - Cornbread, Crackers, Corn Tortillas, or Flour Tortillas
Other suggested meals - Serve over rice, wrap in a flour tortilla and smother with red chile, add to a salad or Budda Bowl, and when you just have a few left, add to a pot of soup.
Pressure-cooked red beans - Complete the brine and Steps 1-4 of "Cooking the Beans". For step 5, add the rinsed beans, 6 cups liquid, seasoning and tomatoes. Pressurize the cooker and then cook on a medium pressure for 8 - 10 minutes, depending on the age of the beans. (Older beans need to cook longer.) Release the pressure. Taste the beans for doneness and seasoning. Adjust seasoning if needed and, if not quite done, cook for another 30 minutes or until the beans reach the desired tenderness.
Recipe author: MJ of MJ's Kitchen