Red beans in tomato sauce
6 servings
60 minutes
Red beans in tomato sauce is a comforting dish of Mexican cuisine rooted in the traditions of simple yet aromatic family dinners. Hearty and nutritious, it has a soft, velvety texture beautifully complemented by the sweet-sour tang of tomatoes and the spicy notes of cumin, coriander, and oregano. This recipe not only warms with its flavor but is also easily adaptable: it can serve as a standalone dish, a side, or a filling for burritos and tacos. The ease of preparation and availability of ingredients make beans in tomato sauce an excellent choice for any occasion, whether it's a cozy home dinner or a zesty addition to a large feast. The aroma of fresh cilantro adds the finishing touch, filling the dish with brightness and freshness.
1
Rinse the beans, cover with cold water, and let them sit for 8-10 hours. Then change the water and boil the beans until cooked (about 45-50 minutes).
- Dried red kidney beans: 200 g
2
In a deep skillet, heat olive oil. Finely chop the onion and garlic. Add cumin, coriander, and oregano to the oil, then after a minute, add the onion and garlic. Sauté for 3-4 minutes.
- Olive oil: 2 tablespoons
- Onion: 2 heads
- Garlic: 4 cloves
- Cumin: pinch
- Ground coriander: pinch
- Dried oregano: pinch
3
Chop the peeled tomatoes in a blender until smooth.
- Pelati (whole peeled tomatoes): 1 jar
4
Put tomatoes and tomato paste in a pan with onions, garlic, and spices. Bring to a boil, season with salt to taste, and add to the cooked beans. Simmer for 7-10 minutes. At the end, add cilantro and mix well.
- Tomato paste: 2 tablespoons
- Salt: to taste
- Dried red kidney beans: 200 g
- Chopped cilantro (coriander leaf): 1 bunch