Colombian Red Kidney Bean and Vegetable Side Dish

This traditional Colombian side dish features hearty red kidney beans combined with a medley of colorful vegetables, creating a delightful balance of flavors and textures. The dish is seasoned with classic herbs and spices, making it a perfect accompaniment to any chicken main dish. It's not only delicious but also packed with nutrients, making it a wholesome addition to your meal.

Ingredients:

• 2 cups red kidney beans, soaked overnight and drained
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 medium bell pepper, diced
• 1 medium tomato, diced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion becomes translucent.
2. Add the diced carrot and bell pepper to the pot, cooking for about 5 minutes until they begin to soften.
3. Stir in the diced tomato, ground cumin, and dried oregano. Cook for an additional 2-3 minutes until the tomatoes start to break down.
4. Add the soaked and drained red kidney beans to the pot, along with enough water to cover the beans by about an inch. Bring to a boil.
5. Reduce the heat to low and cover the pot. Simmer for about 1 to 1.5 hours, or until the beans are tender. Stir occasionally and add more water if needed to keep the beans submerged.
6. Once the beans are cooked, season with salt and pepper to taste. Remove from heat and let it sit for a few minutes.
7. Serve warm, garnished with fresh cilantro if desired.