This is a delicious fall stew with kidney beans.
1 1/2 cups dry red kidney beans
3 tbsp butter or olive oil
1 big onion, chopped
2 cloves of garlic, finely chopped
2 red peppers or 1 red bell pepper, chopped
4-5 beef franks, cut in 1/2 inch rounds
1 potato, cubed
2 tbsp tomato paste (+ 1 tbsp pepper paste, optional)
4 bay leaves
2 tsp cumin
2 tsp oregano leaves
2 tsp black pepper
salt
water
-Soak kidney beans in water overnight. The next day, boil them lots of water and two bay leaves until soft. Discard bay leaves and rinse beans well.
-Heat butter in big pot. Add onions and garlic. Stir for 4-5 minutes.
-Add peppers. Stir for 3 minutes.
-Add beef franks, cumin, oregano, and black pepper. Stir on medium heat until they're cooked on both sides, approximately 7 minutes.
-Add paste and cook for another 2 minutes.
-Add kidney beans and two (new) bay leaves. Cover beans with water. Add salt. You don't want to break the beans, so mix them once and cover. Cook on low for 30-40 minutes.
-Serve with rice or bulgur pilaf, or with bread.
With bay leaves this recipe is for WHB which was founded by Kalyn and is hosted by Susan this week.
