Hearty Baked Red Kidney Beans And Sambar Onion Recipe

About this recipe

A comforting dinner dish featuring tender beef, flavorful beans, and a rich tomato-based sauce, perfect for solution seekers looking for a satisfying meal.

Ingredients

• 100 g Sambar Onion Peeled
• 1 ltr Real Fruit Power Tomato Juice
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 10 g Fresh Thyme
• 500 g Truefarm Organic Red Kidney Beans Pack (Capparadavare)
• 100 g Fresh Green Jalapeno
• 50G Suhana Meatmutton
• 500 ml I'Mwow Apple Cider Vinegar (With Mother)
• 500 g Uttam Sugar Brown Sugar Cubes
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil

Instructions

1. 1. Rinse 1 lb of pinto beans thoroughly and place them in a large bowl. Cover with cold water and let soak overnight.
2. 2. Drain the soaked beans and transfer them to a pot. Cover with fresh water, bring to a boil, and cook for 1 hour. Drain and set aside.
3. 3. Preheat your oven to 350°F (175°C). Heat 1 tbsp of vegetable oil in a large Dutch oven or oven-safe roaster over medium-high heat. Sauté the peeled sambar onions until softened and fragrant.
4. 4. Add 1 cup of chopped fresh green jalapenos and the sautéed onions to the pot. Cook for about 5 minutes until the jalapenos are tender.
5. 5. Stir in the cooked beans, 2 cups of tomato juice, 1/2 cup of herby tomato pizza & pasta sauce, 2 tbsp of apple cider vinegar, 2 tbsp of brown sugar, 2 tsp of salt, and 1 tsp of thyme. Mix well to combine.
6. 6. Cover the Dutch oven or roaster with a lid and bake in the preheated oven for 2 1/2 to 3 hours, or until the beans are tender and the flavors are well combined.
7. 7. Remove from the oven, let rest for 10 minutes, and serve warm.