April 26 - Red Kidney Bean Stew

Except for the canned baked beans, I do not normally serve beans or legumes at home. But lately, since we are trying to eat healthier, I have been serving more dark green vegetables and legumes.

This red kidney bean stew dish is simple and the taste is not exotic. Use fresh tomatoes and peppers to give this dish some zap.


Red Kidney Bean Stew

Ingredients
1 package (12 oz) dried red kidney beans (soaked in water for at least 5 hours, then drained)
10 cups water
3 tbsp salt
1 tsp freshly ground pepper
1 lb pork loin cubes
4 large tomatoes, peeled and chopped
1 red pepper, minced
2 cloves garlic, minced
1 large onion, minced





Cooking Time (2 hours)
In a large pot, cook the beans with 10 cups of water.
Let it simmer for an hour.
Add the garlic, onion, pepper, tomatoes and pork cubes.
Add the salt and pepper.
Let it cook for another hour until much of the liquid is gone.
Serve warm with white rice.