RED KIDNEY BEANS (Barbunya)

This is an olive oil meal, light, helping your 5-a-days, can be a side dish or a diet meal. I'll write here two ways of preparing it depending on the starting material you have in your hand. Canned beans are easy to cook, but raw, dry beans give a better result. Your choice, I'll give the options below.

Starting with canned beans

Ingredients:

• Red kidney beans in water, 1 can
• 1 carrot
• 1 potato, medium sized
• 1 onion
• Salcha (or tomato paste), 1 tablespoon
• Red pepper flakes, 1 tablespoon
• Olive oil, 1 tablespoon
• 1/2 liter hot water

(How simply beautiful is this, 1 from everyting!)

Preparation:

• In a small saucepan, fry finely chopped onion in oil for 3 minutes.
• Add salcha, salt and pepper, mix briefly.
• Dice the potato and the carrot in small cubes, add into the saucepan and fry for 5 minutes. 
• Add hot water, with the lid on cook for 10 minutes on a low heat. 
• Drain the beans, wash with cold water and add into the saucepan.
• Resume cooking for another 10 minutes.
• Serve with lemon.

Starting with dry beans

Ingredients:

• All the same except beans, use 200 grams if dry red kidney beans.

Preparation:

• Boil beans in ample amount of water for 20 minutes. Drain beans, discard the water. 
• In a small saucepan, fry finely chopped onion in oil for 3 minutes.
• Add salcha, salt and pepper, mix briefly.
• Dice the potato and the carrot in small cubes, add into the saucepan with the beans and fry for 5 minutes. 
• Add hot water, with the lid on cook for 20 minutes on a low heat. 
• Serve with lemon.