Red Bean Stew


  • 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.

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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.