Stewed Kidney Beans

Name: Stewed Kidney Beans
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 4 garlic cloves, minced; 2 cans (15 ounces each) kidney beans, rinsed and drained; 1 can (15 ounces) diced tomatoes; 1 cup water; 1/4 cup ketchup; 1 teaspoon Worcestershire sauce; 1 teaspoon salt; 1/2 teaspoon ground cumin; 1/2 teaspoon paprika; 1/2 teaspoon pepper; 2 tablespoons thinly sliced green onions, optional

Total Time Prep/Total Time: 30 min.

Yield 6 servings

Test Kitchen Approved

These savory kidney beans come together in just 30 minutes with simple pantry ingredients. They're flavorful, hearty, and even better the next day—a delicious and easy weeknight dinner.

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
2 cans (15 ounces each) kidney beans, rinsed and drained
1 can (15 ounces) diced tomatoes
1 cup water
1/4 cup ketchup
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon pepper
2 tablespoons thinly sliced green onions, optional

Directions

In a large sauce pot, heat oil over medium heat. Add onion; cook until soft, 4-5 minutes. Add garlic, cook one minute longer.
Stir in beans, tomatoes, water, ketchup, Worcestershire, salt, cumin, paprika and pepper. Bring to a simmer; cook until beans are softened and liquid is reduced, about15-20 minutes, stirring occasionally. If desired, garnish with sliced green onion.

Nutrition Facts

2/3 cup: 199 calories, 5g fat (1g saturated fat), 0 cholesterol, 871mg sodium, 31g carbohydrate (8g sugars, 8g fiber), 10g protein. Diabetic Exchanges: 2 starch.