Beans with Peppers
Main Dishes • Mexican
Description
Beans with Peppers
Ingredients
- Lentils 0 oz
- Edamame Beans 0 oz
- White Beans 0 oz
- Olive Oil 5 tablespoons
- Onion 1 piece
- Orange Bell Peppers 2 pieces
- Mild Chili Spice 2 pieces
- Garlic 2 cloves
- Mild Chili Spice 2 teaspoons
- Tomatoes 10 oz
- Passata Tomato Sauce 20 oz
- Cilantro 1 bunch
- Ocean salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Soak the beans overnight in cold water. Drain. Soak the adzuki beans in cold water for several hours. Drain.
Step 2
Blanch, drain, and rinse the red kidney beans in cold water, return them to a rinsed pot, and cover with plenty of cold water. Bring to a boil over high heat, then cook uncovered for 10 minutes. Partially cover with a lid, reduce the heat, and simmer on low for 30–45 minutes until the beans are soft.
Step 3
Meanwhile, blanch the adzuki beans and lentils in the same way as the kidney beans (use different pots for the beans and lentils). Drain and rinse with cold water. Bring to a boil in separate pots. Partially cover with lids and simmer on low for 12–15 minutes for the beans and 20–25 minutes for the lentils. Drain the beans, adzuki beans, and lentils, and set aside.
Step 4
Heat the olive oil in a heavy pot over medium heat, add the finely chopped onion, red bell pepper, chili peppers, and garlic. Sprinkle with chili powder and a pinch of salt. Cook for about 5 minutes until the vegetables soften, stirring occasionally. Add the tomatoes, then the beans, adzuki beans, lentils, and tomato paste, and mix well. Cover and simmer on low for 45 minutes to 1 hour, stirring occasionally, until the sauce thickens.
Step 5
Add the chopped cilantro to the mixture, season with salt and pepper to taste. Serve, garnished with the remaining cilantro.
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