I came up with this on a night when I had nothing in the kitchen. I was trying to follow a low fat vegetarian diet at the time, and this actually was very satisfying. I couldn't call them barbecue beans, because...well, because they're not! It's very easy, quick and nutritious, almost like chili, but not quite. All measurements given are estimations.
My Private Note
Units: US | Metric
- olive oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 teaspoon dried oregano
- 1 pinch cinnamon
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1 -2 ripe tomato, chopped
- 1 can kidney bean, with liquid
- 1 (4 ounce) can sliced black olives, drained
- barbecue sauce, to taste (I used an organic brand, Wild Thymes Spicy Barbecue; it's chunky, hot and sweet, but not smoky)
- red hot sauce, to taste
- beer, maybe 1/2 cup (optional)
- 1Spray non stick skillet with olive oil to lightly coat (if using something that is not non stick, you may have to use more oil.) When hot, add onions.
- 2After those just start to wilt, add garlic and dry spices.
- 3Continue until aromatic and golden.
- 4Add tomatoes and cook until they soften and release liquid.
- 5Reduce heat and add remaining ingredients.
- 6Simmer until slightly thickened.
- 7If mixture gets too thick, add water.
- 8Serve as a side dish or with noodles or rice.
- 9I had them as a main course with no-yolk egg noodles and it was surprisingly good.
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Nutritional Facts for Sweet and Spicy Kidney Beans
Serving Size: 1 (174 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 256.5
- Calories from Fat 67
- Total Fat 7.5 g
- Saturated Fat 1.0 g
- Cholesterol 0.0 mg
- Sodium 1071.2 mg
- Total Carbohydrate 38.9 g
- Dietary Fiber 11.7 g
- Sugars 6.7 g
- Protein 11.7 g