Island Red Beans

(from kylerhea’s recipe box)


Categories: July2010, beans, chiles, cilantro, kidney beans


  • 1 tablespoon(s) extra-virgin olive oil
  • 4 clove(s) garlic, crushed and peeled
  • 2 Anaheim or poblano chile peppers, finely diced
  • 1 small onion, finely diced
  • 1/2 cup(s) packed finely chopped fresh cilantro, plus more for garnish
  • 4 can(s) (15-ounce) red kidney beans, rinsed (see Dried Bean Variation)
  • 1/2 cup(s) tomato sauce
  • 1/2 teaspoon(s) dried oregano, crushed
  • 1/4 teaspoon(s) freshly ground pepper
  • 1/8 teaspoon(s) salt
  • 1 cup(s) water


  1. Heat oil in a large saucepan or Dutch oven over medium-high heat. Add garlic, chile peppers, onion, and cilantro and cook, stirring, until the onion is softened, 3 to 4 minutes. Add beans, tomato sauce, oregano, pepper, and salt; stir to combine. Add 1 to 3 cups water. (Usually the beans are covered by at least 1 inch of water. The more “wet” you like your beans, the more water you should add.) Bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 minutes. Serve sprinkled with cilantro, if desired.

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