Island Red Beans (Habichuelas Coloradas Grandes)

Cilantro, chiles, and garlic add rich flavor to kidney beans in this Puerto Rican staple. Leftovers are wonderful reheated for lunch.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1  tablespoon extra virgin olive oil
• 4  garlic cloves, crushed and peeled
• 2  anaheim chilies or 2  poblano peppers, finely diced
• 1  small onion, finely diced
• 1⁄2 cup fresh cilantro, packed, finely chopped, plus more for garnish
• 1 (15 ounce) can red kidney beans, beansm rinsed
• 1⁄2 cup tomato sauce
• 1⁄2 teaspoon dried oregano, crushed
• 1⁄4 teaspoon fresh ground pepper
• 1⁄8 teaspoon salt
• 1 -3  cup water

Directions

1. Heat water in a large saucepan or Dutch oven over medium-high heat. Add garlic, chili pepper, onion and cilantro and cook, stirring until onion is softened, 3-4 minutes. Add beans, tomato sauce, oregano, pepper and salt; stir to combine. add 1-3 cups water. (Usually the beans are covered by at least 1-inch of water. The more "wet" you like your beans, the more water you should add). Bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 minutes. Serve sprinkled with cilantro, if desired.
2. 8 servings about 3/4 cups each.
3. .