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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Saute onion ,tomatoes ,garlic ,and jalapeno in 2 tbsp oil or ghee until onion is transparent and tomatoes are softened. | 2. Add tomato paste and stir. Add a few tbsp water and stir again being careful not to let it burn. Turn heat to low and let it simmer for a minute. | 3. Pour in kidney beans along with 1 cup of water and bring to a simmer. | 4. Add salt, pepper, and cumin. | 5. Simmer for 10 minutes on low. | 6. Add cilantro and cook until the dish thickens about another 5-10 minutes The sauce should coat the back of the spoon. | 7. You can crush the beans with a potato masher after step 5 if you don't like them whole. I puree in the blender before adding to the saucepan for my children because they don't like it chunky. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red kidney bean	1	can		910.3448	164.9655	67.2276	0.6897
onion	1/2		chopped	14.0	3.2689999999999997	0.385	0.035
tomato	1/2		chopped	8.19	1.77	0.4004	0.091
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
pepper	1	jalapenos	chopped	-	-	-	-
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
cilantro	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052
salt			salted	-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
water				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.