Prep 10 mins
Cook 0 mins
From a local source. *Please*-no substitutions. Crock and stove top directions are given for cooking the beans.
- 3 cups dried light red kidney beans (*not* dark red)
- 1 -2 tablespoon coconut oil (not coconut milk)
- 1 medium white onion, peeled and finely minced (I use a food processor to finely mince the onion and garlic together)
- 2 garlic cloves, peeled and finely minced
- salt, to taste
- black pepper, to taste
- Soak the beans for at least 4 hours and up to 12. I do this part overnight usually.
- Stove Top: Place the dried beans in a large stock pot of water. Bring the water to the boil, partially cover with the lid and cook on a "slow boil" for about 1 hour or until the beans are very tender.
- Crock Pot: (Tip: I use the Crock Pot to both soak the beans overnight and cook them.) Place the beans and water in the Crock Pot and cook on HIGH for about 3 hours or just until the beans are about to boil. Then reduce heat to LOW and cook until the beans are very tender about another 3-4 hours.
- In a large saute pan heat the coconut oil on medium heat.
- Add the minced onion and garlic. Saute about five minutes until very soft.
- Lower heat to low. Use a slotted spoon to add the cooked beans to the pan. Add about 1 cup of the bean cooking liquid to the pan. Now start mashing the beans, adding more of the bean liquid to achieve a creamy consistency. You want the beans soupy and not dry. *SAVE* some of the bean liquid for reheating the beans the next day.
- Season with salt and black pepper.
- Servings are estimated.
- Serving suggestion: Spoon the beans over a crisp fried corn tortilla (see Recipe #504119). Garnish with shredded cabbage or lettuce, diced toms! Drizzle beans with Marie Sharp's Hot Sauce: 'Belizean Heat', 'Orange Pulp' or 'Grapefruit Pulp', or your favorite one.