Five Ingredients Plus Salt: How to Make Red Beans Even More Delicious

Posted Friday, April 11, 2008 6:04 PM by Romo

You can buy a pound of dried small red beans for around a buck. I do it all the time. But what do you do with them when you get them home? Here's an old stand-by for me.

After soaking and cooking the beans (use the directions on the bag if you don't know how), take about half out of the pan and freeze them for later use. That leaves about 3 cups in the pan.

In a separate pan, sauté one lonely clove of garlic in a couple tablespoons of olive oil for a second (or a minute). Add a small spoonful of "Italian Seasoning" or just use oregano and a couple big spoonfuls of chili powder (whatever type you like, but it should have cumin in it or this won't taste as good). Sauté all this another minute. Then add a small can of tomato sauce or two or three chopped tomatoes if they're in season and yummy. Cook all this for about ten minutes at a simmer. Add salt to taste (although this ups your ingredients, but who really counts salt? Or oil for that matter?) Add the beans you already cooked and cook all of this for another ten minutes. I like to eat this with jalapeño cornbread and (of course) rice. This makes enough for about three of four if you serve it with sides.

You might notice there's no meat involved. Try it that way first--you might like it that way and it's certainly lower in cholesterol (which makes it better for you). If you don't like it that way, I'm pretty sure sausage is the classic meat addendum to red beans.

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