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.

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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.

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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.

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Chopped red bell pepper. Stir it up.

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

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

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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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