Kidney Beans with Mild Red Chilli, Garlic and Coriander

Name: Kidney Beans with Mild Red Chilli, Garlic and Coriander
Yield: Serves 4
Cuisine: American
Ingredients: 2 tablespoons chopped coriander; Salt and black pepper; 2 tablespoons olive oil; 3 cloves garlic, chopped; 275 g/10 oz cooked, drained kidney beans; Pinch of sugar; ½ teaspoon mild chilli powder; Pinch of thyme; 1 tablespoon red wine vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hot and Spicy

By Marlena Spieler

Published 1985

About

This is much like an ordinary marinated bean salad but with extraordinary flavouring: mild chilli brings out the sweetness of the beans, coriander sets off the heat of the chilli, and garlic ... well, garlic makes everything even better, I always think.

Ingredients

3 cloves garlic, chopped
2 tablespoons olive oil
275 g

Americas
United States
Spicy
Vegan
Gluten-free

Method

Heat the garlic in the oil until fragrant, then add the beans and gently cook for a minute or two.
Add the sugar, chilli powder, thyme and vinegar, heat through for a minute, then remove from the heat. Season with salt and pepper.
Let cool, then sprinkle with the coriander.