Red Bean Stew Recipe
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1 bunch fresh cilantro, stems removed and leaves minced
- 2 cloves garlic, minced
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 (14 ounce) can tomato sauce
- 1 (15 ounce) can red beans, drained and rinsed
- salt and ground black pepper to taste
- Heat oil in a skillet over medium-low heat. Add onions; cook and stir until soft and translucent, about 10 minutes. Stir in cilantro, garlic, cinnamon, coriander, and cumin; cook until fragrant, about 3 minutes. Pour in tomato sauce. Reduce heat to low; simmer sauce until flavors combine, about 10 minutes.
- Stir beans into sauce. Cover skillet and simmer until beans are heated through, about 10 minutes. Season with salt and pepper. Cool to room temperature before serving, about 30 minutes.
