Garlic Kidney Beans with Tomatoes

 

2 tbsp extra virgin olive oil

1 onion

6 cloves garlic

1 tsp sweet smoked Spanish paprika

1/2 tsp ground cumin

1 tbsp sherry vinegar

2 1/2 cups canned kidney beans

14.5 oz can diced tomatoes

1 tsp dried oregano

pinch sea salt

dash black pepper

handful finely chopped parsley

 

Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil. After 2 minutes, add in 1 onion finely diced and 6 cloves garlic roughly chopped, mix with the olive oil, after 3 minutes and the ingredients are lightly sauteed, add in 1 tsp sweet smoked paprika and 1/2 tsp cumin powder, quickly mix together, then add in 1 tbsp sherry vinegar and mix. After 30 seconds, add in a 14.5 oz can of diced tomatoes, 2 1/2 cups canned kidney beans (drained & rinsed), 1 tsp dried oregano and season with sea salt & black pepper, gently mix together, then lower the fire to a low-medium heat and simmer. After simmering the beans for 10 minutes and everything has slightly thickened, remove the pan from the heat, transfer into shallow bowls and sprinkle with finely chopped parsley, enjoy!