Genevieve Ko


Ingredient Checklist


Instructions Checklist
  • In a bowl, cover kidney beans with cold water by 2 inches. In a separate bowl, cover remaining beans with cold water by 2 inches. Let soak for at least 6 hours.

  • Drain and rinse kidney beans, transfer to a pan and cover with fresh water. Bring to a boil and cook for 10 to 15 minutes; drain.

  • Drain remaining beans and transfer to a slow cooker. Cover and chill 1 cup diced onion. Add sweet potatoes, garlic and chiles to slow cooker. Stir in tomatoes, molasses, cumin, oregano, remaining onion, kidney beans and 3 cups water. Cover and cook on low until beans are tender, 8 to 9 hours.

  • Uncover, season with salt and pepper and stir. Divide among bowls. Top with chilled onion.

Nutrition Facts

279 calories; fat 1g; saturated fatg; mono fatg; poly fatg; protein 15g; carbohydrates 54g; fiber 15g; cholesterolmg; iron 6mg; sodium 595mg; calcium 149mg.