1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.50 out of 5)
For any Mexican or Tex-Mex recipe, consider these easy beans as an ingredient or side. No need to soak beans overnight or labor over the oven. These taste like you did, without all the theatrics.
  • 1 large onion, chopped into 1/4 inch dice
  • 4 garlic cloves, finely chopped
  • 1 fresh jalapeño, seeded and finely chopped
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 can, 14 ounces, whole tomatoes, drained
  • 2 cans, 15 ounces, red kidney beans, rinsed and drained
  • 1 1/2 cups water
  • 2 tablespoons butter
  • Pinch salt and freshly ground black pepper, plus more to taste
  • Coat your FIREDISC® surface with olive oil and heat to low to medium. Sauté onions with salt and pepper to taste until they soften, about 3 minutes. Add garlic, jalapeño, cinnamon, and cloves.
  • Cook until fragrant, about 1 minute. Don’t burn it! Add tomatoes, crushing them as they go into the pan. (Careful: They might squirt juice.) Sauté for another minute.
  • Stir in beans and water. Bring to a fast simmer, crushing the beans with a potato masher as they cook. Scrape the bottom of the disc as beans thicken.
  • Simmer until beans are thick, about 10 minutes. Blend in butter, and taste for seasoning right before serving.