- 1 pound dried red kidney beans, rinsed
- 2 quarts water
- 1 Moroccan-style preserved lemon, or to taste
- 1 tablespoon white sugar
- 1 tablespoon freshly ground black pepper
- 1 small red chile pepper, halved lengthwise
- 1 bay leaf
- 1 teaspoon garlic powder
- 1 teaspoon anise seed
- Place kidney beans into a large container and cover with about 1 quart water; let stand 8 hours to overnight. Drain.
- Combine beans, 1 quart water, preserved lemon, sugar, black pepper, red chile pepper, bay leaf, garlic powder, and anise seed in a stockpot; bring to a boil. Reduce heat to low, cover stockpot, and simmer for 1 hour.
- Remove lemon, bay leaf, and red chile pepper from bean mixture. Mash about 10% of the beans against the sides of the stockpot using the back of a spoon. Cover stockpot and simmer for 45 minutes more.
- Remove cover from stockpot and simmer beans until beans are thickened and water is evaporated, about 15 minutes more.
04/06/2018
recipepes.com
Aaron's Amazing Simple Beans, recipe
PT15M
PT1H
5
455 calories
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