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Baja Beans

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  Kidney beans 1 Pound
  Garlic 2 Clove (10 gm), chopped
  Onion 1 Large, chopped
  Salt 1 Tablespoon
  Red peppers 1 Teaspoon, crumbled
  Chili powder 2 Tablespoon
  Black pepper 1⁄4 Teaspoon
  Cumin 1 Teaspoon
  Oregano 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Tomato paste 1⁄2 Cup (8 tbs)

Cover kidney beans with water; simmer for 2 minutes and remove from stove.
Soak for 1 hour.
Add garlic, onion, and salt and more water to cover.
Cover pot and simmer 1 hour.
Season with red peppers, chili powder, black pepper, cumin, oregano, and paprika.
Continue simmering beans another hour adding more liquid if necessary.
Correct seasonings according to taste.
Add tomato paste and simmer beans until very tender, stirring frequently.
Optional: Chicken is a savory addition to this chili.
Poach, bone, and skin 2 chicken breasts.
Cut into chunks and add to chili beans 20 minutes before beans are cooked.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1893 Calories from Fat 104

% Daily Value*

Total Fat 12 g19.2%

Saturated Fat 2 g10.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 6306 mg262.8%

Total Carbohydrates 354 g118.2%

Dietary Fiber 92.3 g369.2%

Sugars 39.4 g

Protein 117 g233.1%

Vitamin A 246.6% Vitamin C 167.6%

Calcium 69% Iron 245.8%

*Based on a 2000 Calorie diet

Baja Beans Recipe