Red Kidney Beans (Haricot Rouge)

Print Recipe Pin Recipe Share on Facebook

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Keyword Easy

Servings 6

Calories 294 kcal

Ingredients

  

• 2 tbsp Olive oil
• 1 Large onion diced
• 2 Garlic cloves crushed
• 1 tsp Thyme leaves removed from sprigs
• 600 g Tomato puree
• 1260 g Canned red kidney beans 3 x 420g canned, undrained
• 1 tbsp Fresh parsley chopped
• Salt

Instructions

 

• In a large saucepan, fry onion, crushed garlic & thyme in oil on low to medium heat until soft.
• Add tomato puree and continue cooking over medium heat until simmer.
• Stir in canned beans and add salt to taste.
• Bring heat down to low and let simmer for 20 minutes, stirring occasionally (crush some beans to thicken texture).*
• Add chopped parsley to garnish prior to serving. Serve over steamed rice with the primary dish.

Notes

• If sauce thickens then gradually add some hot water.

Bon appétit!

YOU MAY ALSO LIKE

Chicken Vindaye (Vindaye Poule)

EASY | 0:30 | 4-6

Bok Choy Broth (Bouillon Brede)

EASY | 0:15 | 4-6

Sausage in Spicy Creole Tomato Sauce (Rougaille Saucisse)

EASY | 0:45 | 6