Easy Gaucho Beans

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 lb dried red kidney beans, picked over and rinsed or 2 (15 ounce) cans red kidney beans, rinsed and drained
• 1 teaspoon baking soda, divided (only if using the dried beans)
• 4 bacon, strips raw, chopped
• 1 tablespoon vegetable oil
• 1 large yellow onion, finely chopped
• 8 scallions, and light green parts only, finely chopped
• 4 medium tomatoes, peeled, cored and chopped
• 3 large carrots, grated
• 1 garlic clove, finely minced
• 1 bay leaf
• 1/2 teaspoon worcestershire sauce
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt

Recipe

• 1 if using the dried beans, soak them in cold water overnight with 1/2 t of baking soda. the following day, drain the beans and place them in a larg pot with the bacon, another 1/2 t of baking soda and 6 cups of water. bring to a boil and reduce the heat to a simmer, and cook the beans until they are soft - about 2 hours. if the water level drops too low before the beans are tender, add another cup of water (or more as needed). if using canned beans, just warm them in a large pot with 3 1/2 c of water. drain.
• 2 heat the oil in a large skillet over medium-high heat for 1 minute. add the remaining ingredients and cook, stirring often, until the veggies are soft and fragrant - about 5-7 minutes.
• 3 add the veggie mixture to the pot with the beans and cook just long enough to bring the flavors together, about 10 minutes. remove the bay leaf before serving.