Rating: 3.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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

cook:
2 hrs
additional:
8 hrs
total:
10 hrs 10 mins
prep:
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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