Persian Kidney Beans

3/4 tsp olive oil
1/2 cup finely chopped onion
1 1/2 cloves garlic, minced
1/4 tsp salt
1/2 tsp ground cumin
1/8 tsp cinnamon
1/2 cup fresh orange juice
1 TBS fresh lime juice
1 TBS tomato paste
1/2 tsp bottled or fresh seeded, minced red jalapeno chili (I used canned green)
1 1/2 cans dark red kidney beans rinsed and drained
1/4 tsp finely shredded lime peel
1/4 tsp finely shredded orange peel
2 TBS freshly grated Romano cheese (optional)

Heat a large saucepan over med heat. Add oil andonion, cook for 5 min, stirring occasionally.
Add garlic, salt, cumin and cinnamon, cook for 3
min. Add orange and lime juices, tomato paste, and chili, simmer uncovered for 5 min, stirring occasionally. Add beans and bring to a boil. Reduce heat simmer 5 minutes, stirring occasionally.
Ladle into bowls and top with zests and cheese. I don't top with anything. It's yummy served over whole wheat couscous.
1/2 cup servings
Sodium is very high due to canned beans values. If you rinse and use low sodium beans or use dried this is A LOT lower!
1 can of beans yields 1 1/2 cups beans (so use 2 1/4 cups prepared beans)

Number of Servings: 4

Recipe submitted by SparkPeople user MOXIE6.