Best Island Red Beans Habichuelas Coloradas Grandes Recipes

Island Red Beans (Habichuelas Coloradas Grandes) image

Provided by Chef mariajane

Categories < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

1 tablespoon extra virgin olive oil
4 garlic cloves, crushed and peeled
2 anaheim chilies or 2 poblano peppers, finely diced
1 small onion, finely diced
1/2 cup fresh cilantro, packed, finely chopped, plus more for garnish
1 (15 ounce) can red kidney beans, beansm rinsed
1/2 cup tomato sauce
1/2 teaspoon dried oregano, crushed
1/4 teaspoon fresh ground pepper
1/8 teaspoon salt
1 -3 cup water

Steps:

Heat water in a large saucepan or Dutch oven over medium-high heat. Add garlic, chili pepper, onion and cilantro and cook, stirring until onion is softened, 3-4 minutes. Add beans, tomato sauce, oregano, pepper and salt; stir to combine. add 1-3 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.
8 servings about 3/4 cups each.
.

Nutrition Facts : Calories 98.3, Fat 2, SaturatedFat 0.3, Sodium 120.1, Carbohydrate 15.8, Fiber 4.6, Sugar 1.8, Protein 5.2

Island Style Rice and Beans image

Provided by CraftScout

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 teaspoons olive oil
1 small yellow onion, chopped
1 small green bell pepper, chopped
2 garlic cloves, minced
1 cup long grain white rice
1 teaspoon ground cumin
2 cups cooked black beans or 15 ounces canned black beans, rinsed and drained
1 (16 ounce) can whole tomatoes, undrained
3/4 cup water
1/4 teaspoon hot pepper sauce (optional)

Steps:

Preheat oven to 350.
In a large nonstick skillet, heat oil over medium heat. Add onion, bell pepper, and garlic; saute until golden, about 10 minutes.
Add rice and cumin; cook while stirring, for 1 minute.
Stir in beans, tomatoes with liquid, water and hot pepper sauce. Break up the tomatoes with a spoon. Increase the heat to HIGH and bring to a boil.
Transfer rice mixture to a lg. baking dish (11"x7"). Cover and bake until liquid is absorbed and rice is tender, about 25 minutes.
FOR OAMC: Freeze in a labeled gallon ziploc bag after step 4(after allowing it to cool to room temp.). To serve, thaw in refrigerator, and bake according to directions above.

Nutrition Facts : Calories 339.5, Fat 3.4, SaturatedFat 0.6, Sodium 12.4, Carbohydrate 65.5, Fiber 10.2, Sugar 4.5, Protein 12.5