Aaron's Amazing Simple Beans

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.

• Preparation Time: 10 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 10 mins
• Calories: 278 Calories

Ingredients

• 1 tablespoon white sugar
• 1 teaspoon garlic powder
• 1 bay leaf
• 1 teaspoon anise seed
• 2 quarts water
• 1 tablespoon freshly ground black pepper
• 1 pound dried red kidney beans, rinsed
• 1 Moroccan-style preserved lemon, or to taste
• 1 small red chile pepper, halved lengthwise

Recipe Instructions

Step 1

Place kidney beans into a large container and cover with about 1 quart water; let stand 8 hours to overnight. Drain.

Step 2

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.

Step 3

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.

Step 4

Remove cover from stockpot and simmer beans until beans are thickened and water is evaporated, about 15 minutes more.