- 6
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 cups slivered onion
- 1 teaspoon dried oregano
- 1/4 cup cider vinegar or red wine vinegar
- 2 (15-ounce) cans kidney beans, rinsed and drained
- 1 teaspoon kosher salt
- 1 cup chopped flat-leaf parsley
- 1/4 cup green pimento-stuffed olives, sliced in half
Preparation
Step 1
Place beans in a large Dutch oven. Cover with water to 2 inches above beans. Bring to a boil. Remove from heat and let stand, covered, 1 hour. Drain beans and return to pot. Cover with cold water and bring to a boil. Lower heat to a simmer, cover and cook until tender, but not mushy, 45 minutes to 1 hour. Drain beans and discard cooking water. (At this point you may cool them and refrigerate up to two days).
Heat olive oil in a large pot over medium heat. Add onion; sauté 5 minutes. Add oregano, vinegar and beans. Cook over low heat until beans are warm.
Remove from heat and stir in salt, parsley and olives. Serve warm or at room temperature.
Nutrition Information:
Per serving
200 calories
6 g fat
0 mg cholesterol
10 g protein
29 g carbohydrates
11 g fiber
440 mg sodium