Red or Pink Kidney Beans
This red or pink kidney bean dish is so versatile that you can eat it with any kind of meat, lamb, pork or chicken. It is our main dish in Puerto Rico accompanied with rice or fried plantains (tostones).
Yield: 4 Ready in 1 hours, 30 minutes
2 people trying soon
|1 lbRed or Pink kidney beans|
|1 pcgreen, red, orange and yellow bell peppers|
|1 teaspoonDijon type mustard|
|1/2 pumpkin; or approx ¾ Lb|
|5 leafs chopped recao|
|1 pinchCumin, Turmeric, Curry, black pepper|
|3 tablespoonsOlive oil extra virgin|
|1/2 cubeKnorr or maggi beef cube (beef broth)|
|1/2 smoked pork cooking ham|
Red or Pink Kidney Beans Preparation
Leave dry red or pink kidney beans in a bowl full of water from one day to another. Toss rest of ingredients already chopped in a casserole with butter and olive oil extra virgin to fry and simmer until onions look Golden brown and soft.
In a separate bowl, place ½ Knorr or Maggi beef cube (beef broth) with water and microwave for 5 minutes. With a whisker, whisk it and then pour in onto the casserole with all ingredients already simmering. Toss the chopped pumpkin onto the casserole. The chopped pumpkin will not only add flavor to the mix but also will help thicken the mix.
Then you toss the red or Pink kidneys beans onto the casserole and leave it for one and a half hour at medium high Temp., until you notice the mix starts thickening, sort of gravy look. At the very end,
Serve with medium grain White rice and…bon appétit!
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