Colombian Red Kidney Bean and Vegetable Side Dish

This traditional Colombian side dish features hearty red kidney beans simmered with a medley of fresh vegetables, including bell peppers, onions, and tomatoes. It's seasoned with aromatic herbs and spices, creating a flavorful complement to any chicken main dish. Rich in protein and fiber, this dish is not only delicious but also nutritious, making it a perfect addition to your meal.

Ingredients:

• 2 cups red kidney beans, soaked overnight and drained
• 1 medium onion, chopped
• 1 bell pepper, chopped (red or green)
• 2 medium tomatoes, chopped
• 2 cloves garlic, minced
• 1 teaspoon 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.
2. Add the chopped onion and bell pepper, sautéing until softened, about 5 minutes.
3. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Add the chopped tomatoes, cumin, oregano, salt, and pepper. Cook for about 5 minutes, allowing the tomatoes to break down.
5. Add the soaked red kidney beans and enough water to cover them by about an inch.
6. Bring to a boil, then reduce the heat to low and simmer for about 1 to 1.5 hours, or until the beans are tender. Stir occasionally and add more water if necessary to keep the beans covered.
7. Once cooked, adjust seasoning if needed and garnish with fresh cilantro before serving.