Red Kidney Beans

Red Kidney Beans.jpg

Makes 6-8 servings.

I may have mentioned earlier that I rarely use canned products, but when it comes to dried legumes I do look for shortcuts.

I like to serve these beans as a winter side dish with any meat or poultry.

Not only is this dish nutritious and easy to prepare but it also remains fresh for quite a few days, refrigerated.


  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, finely chopped
  • One 14.5 ounce can imported Italian crushed tomatoes (San Marzano)
  • Two 15.5 ounce cans red kidney beans, drained (Goya Premium)
  • Leaves from 6 thyme sprigs
  • ½ cup tightly packed flat leaf parsley, coarsely chopped
  • Kosher salt
  • Freshly ground black pepper


  1. In a medium saucepan, heat the olive oil. Add the onion and garlic and sauté covered over low heat until soft, about 5 minutes.
  2. Add the tomatoes, beans and thyme. Bring to a boil. Lower the heat and cook, uncovered for about 10 minutes.
  3. Add the parsley and season to taste with salt and pepper.