Ingredients:
250 grams red beans, rinsed
Water
1 large onion, chopped
2 stalks celery, chopped
Chili pepper (optional)
Olive oil
1 tablespoon paprika
2 tomatoes, chopped
Salt
Fresh coriander leaves, chopped (optional)
2 cloves garlic, minced (optional)
Instructions:
Cook the beans: In a large pot, add the rinsed red beans and cover them with clean water. Bring the water to a boil, then reduce heat and simmer for 1-2 hours, or until the beans are tender. Drain the beans, reserving about 1 cup of the cooking liquid.
Sauté the vegetables: In a large skillet or Dutch oven, heat olive oil over medium heat. Add the chopped onion and celery and cook for 3-5 minutes, or until softened. If you’re using a chili pepper, add it to the pan at this time (seeds in or out depending on your desired spice level).
