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Red Kidney Beans Recipe

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This recipe for Red Kidney Beans, by , is from Cooking in the Tropics 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beth Cunningham


2 c. cooked kidney beans
3 tbsp. oil
5 whole cloves
10 black peppercorn
1 tsp. cardamom
1 (1 inch) cinnamon stick
1 bay leaf
2 onions (sliced)
6 tomatoes (chopped)
4 cloves garlic (minced)
1 tsp. chopped ginger
1 tsp. powdered red pepper
salt to taste
6 sprigs cilantro, minced

Heat oil in a large saucepan over medium heat. Stir in the cloves, whole back peppercorn, cinnamon, cardamom, and bay leaf. Cover the pan as the pepper tends to jump out of the pan. Let heat for 1 minute. Reduce the heat to medium-low and add sliced onions. Saute until the onions are soft, translucent and almost dry. Mix in the tomatoes and saute well.

Over medium heat, add the garlic and ginger and saute for 2 to 3 minutes. Mix in the chili powder, beans and salt; mix well. Slowly add water to cover and simmer for 20 minutes. Garnish with cilantro.




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