Crunchy Kidney Beans

Sometimes it’s hard coming up with names for things, I apologize if the title of this recipe made you think it’s kidney beans for hippies. It’s not. These beans are for everyone.

So anyway. Start by sauteing chopped onion, sprinkled with salt, in oil over medium low heat until the onions begin to soften. Add a can of drained & rinsed kidney beans, and as much minced garlic as your little heart desires. Stir it up and cook a few minutes.

Season to taste with black pepper, cumin, a little chili powder, and smoked paprika. Dash of chipotle powder optional, a little dill would also be nice. Stir and let cook for about 5 minutes.

Chopped red bell pepper. Stir it up.

A couple handfuls of crushed tortilla chips, and lots and lots of Frank’s Red Hot Sauce.

And maybe a little extra drizzle of olive oil. Remove from heat…

No need to get a plate dirty if you’re eating these all by your lonesome. A nice, big meal for one, or a side for two. OR serve it with Mexican rice and make it a meal for two. Or, or, or.

Anyway. It’s really good, especially if you let the beans brown a little so they have a firm texture. Eat it right away so the chips are still crunchy, and try to get a piece of everything in each bite. It is wonderful.

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