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Red Kidney Beans

Updated February 23, 2016
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This image courtesy of Joseph DeLeo

This winter side dish is a tasty, nutritious accompaniment to roast meats and any number of entrées. You can easily make it in advance and reheat it just before serving.

Makes4 generous servings

Preparation Time15 min

Preparation Time - Text15 minutes

Cooking Time15 min

Cooking Time - Text15

CostInexpensive

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

One Pot MealYes

OccasionFamily Get-together

Recipe Courseside dish

Dietary Considerationdiabetic, egg-free, gluten-free, halal, healthy, high fiber, kosher, lactose-free, low cholesterol, low saturated fat, low-fat, peanut free, soy free, tree nut free, vegan, vegetarian

Mealdinner

Taste and Texturegarlicky, herby, savory

Ingredients

  • ¼ cup olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, finely chopped
  • One 14-ounce can peeled tomatoes, drained and coarsely chopped
  • Two 14-ounce cans red kidney beans, rinsed and drained
  • A few sprigs of thyme
  • ½ cup tightly packed coarsely chopped flat leaf parsley
  • Kosher salt
  • Freshly ground black pepper

Instructions

In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes. Add the tomatoes, beans, thyme, and parsley and cook for 5 minutes. Season with salt and pepper to taste.

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