4 toddler servings, 2 adult servings
Ingredients
- 1 16 oz. can of red kidney beans
- 1 medium yellow onion, finely chopped or crushed in a food processor
- 1 cup baby carrots, cut in bite size pieces, or shredded in a food processor
- 2 medium tomatoes, crushed in food processor
- Parsley
- 1/2 cup extra virgin olive oil
- 1 tbsp tomato paste
- 1 tsp sugar
- 2 cups warm water
Method
Remove red beans from the can and wash in cold water. Add olive oil to a shallow saucepan on medium heat. Add onions and saute lightly for 1-2 minutes. Add tomato paste, crushed tomatoes and carrots to the onions and mix lightly. Add red kidney beans and water. Cover and reduce heat to low. Cook until beans are soft (about 30-45 minutes). Add more water as needed, and continue to cook until desired consistency. Serve cold with Basmati rice or a slice of whole grain and plain yogurt.
You can also make this recipe with dry red kidney beans. You will need to soak them overnight and then boil them or steam them the next day before adding it the recipe described above.
About Red Kidney Beans
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The red kidney bean, just like other dry beans, is an excellent source of starch, protein, dietary fiber, calcium, iron and vitamins (B1, B6) and folic acid. Soaking them for several hours before cooking reduces the cooking time. If you discard several batches of the soaking water, you will remove certain complex sugars which otherwise can cause indigestion and gas. You will still need to boil them, however soaking them overnight will substantially reduce the boiling time. You can also use a pressure cooker to reduce the cooking time.
