Garlic Kidney Beans with Tomatoes
Ingredients
- 2 tbsp extra virgin olive oil 30 ml
- 1 onion
- 6 cloves garlic
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 1/2 tsp ground cumin 1 gram
- 1 tbsp sherry vinegar 15 ml
- 2 1/2 cups canned kidney beans 400 grams
- 14.5 oz can diced tomatoes 400 grams
- 1 tsp dried oregano 1 gram
- pinch sea salt
- dash black pepper
- handful finely chopped parsley
Instructions
-
Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
-
After 2 minutes, add in 1 onion finely diced and 6 cloves garlic roughly chopped, mix with the olive oil, after 3 minutes and the ingredients are lightly sauteed, add in 1 tsp sweet smoked paprika and 1/2 tsp cumin powder, quickly mix together, then add in 1 tbsp sherry vinegar and mix
-
After 30 seconds, add in a 14.5 oz can of diced tomatoes, 2 1/2 cups canned kidney beans (drained & rinsed), 1 tsp dried oregano and season with sea salt & black pepper, gently mix together, then lower the fire to a low-medium heat and simmer
-
After simmering the beans for 10 minutes and everything has slightly thickened, remove the pan from the heat, tranfer into shallow bowls and sprinkle with finely chopped parsley, enjoy!