Description
This recipe is incredibly simple to make, and it’s fat-free, yet these are the most delicious beans I’ve had. The secret ingredient is the salt-preserved lemon, a flavor like no other. Serve hot in small bowls as a side dish or snack. Good with eggs, tortillas, or other Mexican food. Leftovers keep well in the refrigerator.
Ingredients
- 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
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 10 hrs 10 mins
Servings: 6