MyLatinDelights.com
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RECIPE CATEGORIES
Red beans Habichuelas Rojas Guisadas
Prep Time: 5-10 minutes
Servings: 10
Cooking Time: 2-2 1/2 hrs
1 lb of small red beans
15-20 cups of water
2 Maggi chicken bouillons
1 teaspoon of freshly ground black pepper
1 ½ tablespoon of tomato paste
1 tablespoon of white vinegar
1/4 cup of olive oil
Salt to taste
1 small onion
3 large garlic cloves
1 teaspoon of oregano
5 sprigs of cilantro
2-3 twigs of thyme
TIP: Soak overnight to reduce cooking time by 30 minutes
TIP: You can chop the herbs, instead of blending the last 6 ingredients
TIP: Beans require a large amount of water to cook. Make sure it's soupy and runny while it's boiling and thicker when it's done
TIP: Add two tablespoon of oil to reduce foaming foaming
INSTRUCTIONS
Drain water and rinse well. Add water and cook beans on medium to high heat for 1 hr. Then, add more water (15-20 cups) and boil again for about 45 minutes to 1 hr
In a large skillet, heat oil and saute chopped herbs or herbal blend, pepper, tomato paste for 1-2 minutes. Then add 1 cup of the beans juice. Stir for 1 minute and pour into beans pot and stir
Add chicken bouillon, vinegar and cook for 15-20 minutes.
Serve with white rice
Enjoy!
