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Mexican Kidney Bean Stew

Mexican Kidney Bean Stew or Side

 

How to Cook Dry Kidney Beans

Overnight Soak Method

  1. Place beans in a pot and cover with water.
  2. Soak overnight.
  3. Drain the soaked beans; rinse with clean water and drain again.
  4. Add 3 cups clean water for every 1 cup of dry beans.
  5. Bring to a boil, turn the heat down to low, and cook slowly until tender – about 2 hours.

Pressure Cooker Method

Store bought cans are a convenient option

 

Mexican kidney bean stew/side dish

Ingredients

  • 1 can dark red kidney beans, rinsed
  • 1 cup 200ml of Beef or Chicken Bone Broth
  • 1 cup of passata
  • 1 tablespoon of tomato paste
  • 2 cloves garlic, crushed
  • 1 red onion sliced
  • 1 red capsicum finely chopped
  • ½ tsp paprika
  • ¼ tsp chilli powder
  • ¼ cup extra-virgin olive oil
  • ½ teaspoon of honey

 

Method

1.Heat oil in a pot over medium heat, add the onions and cook, stirring occasionally, until onions are almost browned
2. Add garlic & pepper and stir

3. Add the tomato paste, passata, bone broth and beans bring to boil and then reduce heat to low, and simmer for 30 minutes.
4. Serve as a hearty stew or cook off the liquid and use as a side dish or filling for tortillas