Stew Beans

Ingredients

• 4 cups dried red kidney beans
• Water
• 1 large onion, diced
• 4 to 6 garlic cloves, cut into large pieces
• 1 or 2 bay leaves
• 1/2 tsp ground cumin
• 1 tsp whole cumin seeds
• 1 tsp dried oregano
• 1/2 tsp freshly ground black pepper
• 1 tsp achiote paste (red recado)
• 1 tsp salt (or to taste)
• 1 tbsp coconut oil

Directions:

1. Soak the beans in water overnight.
2. The next afternoon, add some more water to the pot so that the water is about two inches above the beans (don't drain them). Put the pot on the stove and bring to a boil. Cover, reduce heat and simmer for a few hours, checking every 20 minutes or so until the beans are about the same firmness as al dente pasta.
3. Add the onion, garlic, and all the spices except for the salt. Continue to cook until the beans have the same firmness as you'd find in canned beans.
4. Add the salt and the coconut oil.