1 (19 oz) canned red kidney beans, drained and rinsed
Green onions, for garnish
1 Tbsp paprika
1 tsp cumin
1/2 tsp dried oregano
1 1/2 tsp chili powder
1 tsp kosher salt
1/2 tsp freshly ground black peppercorns
2 Tbsp olive oil
In a large pot, heat olive oil over medium high heat. Add onion and garlic and sauté until translucent, about 5 minutes. Add ground beef and cook, breaking up pieces and
stirring occasionally until meat is lightly browned, about 7-8 minutes.
Add paprika, cumin, oregano, chili, salt and pepper. Stir to coat mixture evenly and cook for another minute or two.
Add tomato paste and cook for one minute. Add Angel Sweet® tomatoes and water or chicken stock. Using a wooden spoon, lift up any browned bits from the bottom of the pot. Simmer over medium heat until tomatoes have broken down, about 10 minutes. Stir in kidney beans. Simmer another 10-15 minutes.
Garnish with chopped green onions.
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