Wednesday, May 9, 2012

Two Bean Paprikash

peppered green and kidney bean stew

These green beans aren't supposed to be crisp at all, they should be stewed until very tender. So you know, why bother with fresh green beans when frozen's already halfway there—

olive oil
1 onion, diced
1 Tbsp paprika
cayenne to taste
1 can diced tomatoes
16 oz frozen green beans
1 can kidney beans, rinsed and drained

Heat oil in a saute pan over low heat as you dice the onion and mince the garlic. Turn up the heat to medium and saute the diced onion until almost browned, about ten minutes. Stir in the paprika and cayenne until fragrant, about a minute. Then add the tomatoes and green beans, partially cover the pan and let simmer for about twenty minutes until well cooked. Add the kidney beans and simmer for another ten minutes.

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