This recipe is incredibly simple to make, and it's fat-free, yet these are the most delicious beans I've had. The secret ingredient is the salt-preserved lemon, a flavor like no other. Serve hot in small bowls as a side dish or snack. Good with eggs, tortillas, or other Mexican food. Leftovers keep well in the refrigerator.

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Recipe Summary

prep:
10 mins
cook:
2 hrs
additional:
8 hrs
total:
10 hrs 10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place kidney beans into a large container and cover with about 1 quart water; let stand 8 hours to overnight. Drain.

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  • Combine beans, 1 quart water, preserved lemon, sugar, black pepper, red chile pepper, bay leaf, garlic powder, and anise seed in a stockpot; bring to a boil. Reduce heat to low, cover stockpot, and simmer for 1 hour.

  • Remove lemon, bay leaf, and red chile pepper from bean mixture. Mash about 10% of the beans against the sides of the stockpot using the back of a spoon. Cover stockpot and simmer for 45 minutes more.

  • Remove cover from stockpot and simmer beans until beans are thickened and water is evaporated, about 15 minutes more.

Cook's Notes:

Use dry beans, not canned. Amazingly cheap, they have a much better texture and more flavor.

The preserved lemon piece is notably better than fresh lemon. Keep them on hand: they are very very simple to make, and a wonderful seasoning for many dishes. If you must, substitute fresh whole lemon plus 1 teaspoon salt.

Editor's Note:

The nutrition data for this recipe includes the full amount of the sodium from the preserved lemon. The actual amount consumed will vary.

Nutrition Facts

278 calories; protein 17.4g; carbohydrates 52.7g; fat 0.9g; sodium 2071.5mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/25/2016
I would make this again. I just used the slow cooker and added the flavour ingredients after the beans were cooked and rinsed again to cook the flavours in after. Love the lemon in it! Had it with plain yogurt. Yummy:) Read More
(1)

Most helpful critical review

Rating: 3 stars
08/05/2017
I didn't get much flavor out of these aside from the overwhelming taste of black pepper. In my opinion the pepper should be cut by at least half and some salt added. A drizzle of vegetable oil would add some body and flavor as well. Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/24/2016
I would make this again. I just used the slow cooker and added the flavour ingredients after the beans were cooked and rinsed again to cook the flavours in after. Love the lemon in it! Had it with plain yogurt. Yummy:) Read More
(1)
Rating: 5 stars
01/13/2016
These really are amazing and I don't like anise. Albeit I made a half portion I did not change the ingredients and loved the flavour. I found that there is a bit more liquid than I care for and may reduce the amount next time. (It may depend on the beans though.) I will add more hot peppers (maybe fresh ones) next time as we like things spicy but I won't change the spices or preserved lemon because it is exactly those things that make these amazing. Read More
(1)
Rating: 3 stars
08/04/2017
I didn't get much flavor out of these aside from the overwhelming taste of black pepper. In my opinion the pepper should be cut by at least half and some salt added. A drizzle of vegetable oil would add some body and flavor as well. Read More
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