Directions
- 1Rinse the kidney beans under cold running water.
- 2Finely dice one medium-sized onion.
- 3Remove the skins from six garlic cloves and roughly chop them.
- 4Heat a large frying pan with medium heat and add two tablespoons of extra virgin olive oil.
- 5Add the diced onion and chopped garlic to the pan and mix.
- 6After about three minutes, add one teaspoon of sweet smoked Spanish paprika and half a teaspoon of ground cumin.
- 7Give it a quick mix to coat the garlic and onion evenly with spices.
- 8Add one tablespoon of sherry vinegar.
- 9Mix everything evenly.
- 10Add a 14.5 ounce can of diced tomatoes and the drained kidney beans.
- 11Add one teaspoon of dried oregano, season with sea salt, and add a generous portion of freshly cracked black pepper.
- 12Mix everything gently.
- 13Lower the fire to low-medium heat and simmer for about 10 minutes.
- 14Remove from heat and transfer some of the bean mixture into a shallow bowl. Garnish with parsley.
Ingredients
- 400 grams cooked kidney beans
- 1 medium-sized onion
- 6 garlic cloves
- 30 milliliters extra virgin olive oil
- 2.3 grams sweet smoked Spanish paprika
- 1 gram ground cumin
- 15 milliliters sherry vinegar
- 400 grams diced tomatoes
- 1 gram dried oregano
- 0 sea salt
- 0 freshly cracked black pepper
- 0 parsley
Equipment
colanderknifecutting boardlarge frying panwooden spoon
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