Island Red Beans (Habichuelas Coloradas Grandes)

• 1 tablespoon extra virgin olive oil
• 4 garlic cloves, crushed and peeled
• 2 anaheim chilies or 2 poblano peppers, finely diced
• 1 small onion, finely diced
• 1/2 cup fresh cilantro, packed, finely chopped, plus more for garnish
• 1 (15 ounce) can red kidney beans, beansm rinsed
• 1/2 cup tomato sauce
• 1/2 teaspoon dried oregano, crushed
• 1/4 teaspoon fresh ground pepper
• 1/8 teaspoon salt
• 1 -3 cup water

1. Heat water in a large saucepan or Dutch oven over medium-high heat. Add garlic, chili pepper, onion and cilantro and cook, stirring until onion is softened, 3-4 minutes. Add beans, tomato sauce, oregano, pepper and salt; stir to combine. add 1-3 cups water. (Usually the beans are covered by at least 1-inch of water. The more "wet" you like your beans, the more water you should add). Bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 minutes. Serve sprinkled with cilantro, if desired.
2. 8 servings about 3/4 cups each.
3. .

extra virgin olive oil, garlic, anaheim chilies, onion, fresh cilantro, red kidney beans, tomato sauce, oregano, fresh ground pepper, salt, water

Taken from www.food.com/recipe/island-red-beans-habichuelas-coloradas-grandes-367360 (may not work)