Kidney Beans
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Sides A hearty vintage side dish featuring slow-simmered kidney beans, ground meat, and robust tomatoes. This savory classic tastes even better when prepared a day in advance.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 40 mins | Overnight (Recommended) | 6–8 Servings |
🔪 Key Equipment
- Large heavy-bottomed pot
- Wooden spoon
- Can opener
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| One Pound | Ground Meat | Raw |
| As Needed | Oil | For frying |
| One | Onion | Chopped |
| Two Cloves | Garlic | Can substitute cubes |
| To Taste | Salt | For seasoning |
| To Taste | Pepper | For seasoning |
| One Large Can | Tomatoes | Solid pack |
| Two Tall Cans | Kidney Beans | With juice |
| ½ Teaspoon | Cayenne Pepper | Adjust for heat |
Instructions
Step 1: Brown the Meat and Aromatics
- Fry one pound ground meat in oil with one chopped onion and two cloves garlic. Break the meat into small pieces as it cooks until fully browned and aromatic. Season with salt and pepper to taste.
Step 2: Simmer with Tomatoes
- Add one large can solid pack tomatoes. Cut the tomatoes into small pieces right in the pot and cook along with the meat for 20 minutes.
Step 3: Combine Beans and Finish
- Add two tall cans kidney beans with their juice and let the mixture cook together slowly for 20 minutes until well blended and hot. Stir in ½ teaspoon cayenne pepper.
💡 Make-Ahead & Storage: This dish tastes significantly better if it stands all day or overnight in the refrigerator before serving.
Original Recipe Scan
