Serves 6
• 1½ cups dried red kidney beans
• 6 cups water
• 2 Tbs. corn oil
• 1½ onions
• 3 tsp. salt
• ¼ cup olive oil
• 3 cloves garlic, minced
• 1 cup peeled, chopped tomatoes
• 2 small jalapeño peppers, seeded and minced
• 2 Tbs. lemon juice
• ¼ tsp. cinnamon
• ⅛ tsp. cloves
• 1 Tbs. butter
• 1 cup grated Jack cheese (optional)
1. Rinse the beans and put them in a large pot with the water, corn oil, ½ of an onion, chopped, and 2 teaspoons of the salt. Bring the water to a boil, then turn down the heat, cover the pot, and simmer the beans gently for about 1½ hours. Remove the cover and cook the beans a little while longer, until completely tender and the remaining liquid is thick.
2. In a very large skillet, heat the olive oil and sauté remaining onion, chopped, and the garlic until golden. Add the tomatoes, jalapeño peppers, lemon juice, and spices. Pour the beans, together with their liquid, into the seasonings and stir.
3. Over a low flame, and stirring often, cook the beans together with the seasonings until the mixture is quite thick, but still moist. Time will vary, but it could take as long as 45 minutes. If the beans become too dry, just add a little water. Stir in the butter and, if desired, the grated cheese. Continue stirring the beans over the low flame until both butter and cheese are melted.
