The following recipe is a big hit in the household of the Brecheisen Batch. The best part was Mr. B being turned into a converter. As I was making this recipe, Mr. B would scrunch his face as he went by. When it was finally to be served, Mr. B stared at the beans – and finally was convinced to take at least two bites. Well, two bites quickly turned into an empty plate – and request for more beans!
In fact, he loved them so much, he requested for me to make them much more often!
Bonus: It is free of the top eight allergies!
A SIDE OF KIDNEY BEANS
Time: 12 or so hours
Free of the Top Eight Allergies
- 1 pound of dried red kidney beans
- 2 tsp of salt
- 1/4 cup of olive oil
- 1/2 cup of chopped onions
- 4 cloves of garlic, minced
- 1/4 tsp of ground ginger
- 1/2 tsp of paprika
- 1/4 tsp of red pepper
- 1/4 tsp of cardamom
- 3 tbsp of lemon juice
- Soak the beans according to the directions on the package. I use the overnight technique; I always find doing so provides the softest beans.
- Once soaked properly, drain and toss back into a large pot. Add 6 cups of water and the 2 tsp of water. Bring to a simmer over medium heat. Cook until the kidney beans are tender. About an hour or two.
- Once the beans are tender, heat the oil over medium heat, before adding the chopped onions and minced garlic. Saute until lightly browned. Add the remaining ingredients, except for the lemon juice. Combine well.
- Add the onion mixture into the beans. Stir until well-mixed. Let the onion and bean mixture simmer until the liquids has reduced into a thick consistency. This will take about another hour or two. It depends on the desired thickness you want.
- Drive in the lemon juice and serve!
All the Best,