INGREDIENTS:
- 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.