Basic Red Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
1lb red/kidney beans1/2 tsp olive oil1 medium yellow onion, diced or minced3 medium celery stalks, diced3 cloves garlicbalsamic vinegarm, salt and pepper to tastewater and/or vegetable broth
Soak dry beans at least four hours, preferably 8. Drain.
In a large pot saute onion in oil over medium or medium-low heat. Once translucent add celery, then garlic. Deglaze bottom of pot with water. Add beans and about 8-10 cups of water. Bring to a rolling boil for ten minutes, then reduce to a simmer and cover, cooking for about 2 hours or until the beans are tender.
Once the beans are almost done, add salt and pepper to taste, along with vinegar, etc. Drain excess liquid and portion into custard cups or ramekins.
Serving Size: makes 14 half-cup servings
In a large pot saute onion in oil over medium or medium-low heat. Once translucent add celery, then garlic. Deglaze bottom of pot with water. Add beans and about 8-10 cups of water. Bring to a rolling boil for ten minutes, then reduce to a simmer and cover, cooking for about 2 hours or until the beans are tender.
Once the beans are almost done, add salt and pepper to taste, along with vinegar, etc. Drain excess liquid and portion into custard cups or ramekins.
Serving Size: makes 14 half-cup servings
Nutritional Info Amount Per Serving
- Calories: 116.1
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 7.7 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 3.9 g
- Protein: 6.6 g