SERVES 6
Red kidney beans contain a variety of vitamins as well as calcium, iron, and folic acid. Beans are also an excellent source of dietary fiber, protein, and omega-3 fatty acids.
2 CUPS DRIED RED KIDNEY BEANS, RINSED WELL
8 CUPS WATER
¼ CUP EXTRA-VIRGIN OLIVE OIL
1 TABLESPOON MINCED GARLIC
1 LARGE ONION, CHOPPED
2 LARGE CARROTS, CHOPPED
1 SMALL ZUCCHINI, DICED
1 TEASPOON CHILI POWDER
½ TEASPOON SALT
1. In a stockpot, bring the beans and water to a boil. Reduce the heat to low and simmer, covered, for about 45 to 55 minutes, until the beans are tender.
2. Remove the stockpot from heat.
3. In a Dutch oven, heat the olive oil over medium-high heat.
4. Add the garlic and cook for 1 minute.
5. Stir in the onion and carrots and cook for 5 to 8 minutes.
Stir in cooked beans and remaining ingredients and simmer for 10 to 12 minutes. Serve hot.