Pickled White Kidney Beans
Also known as “Cortido Rojo”, these pickled beans are a great accompaniment for burgers, sandwiches, wraps or charcuterie boards!
- Serving Size 1/4 cup (60 mL)
- Calories 69
- Fat 0 g
- Saturated Fat 0 g
- Cholesterol 0 mg
- Carbohydrate 13 g
- Fibre 2 g
- Sugars 5 g
- Protein 3 g
- Sodium 220 mg
- Potassium 169 mg
- Folate 46 mcg
- Iron 1 mg
- 1 can (19 oz/540 mL) white kidney beans, drained & rinsed (yields 2 cups/500 mL cooked beans)
- 1 cup (250 mL) thinly sliced red cabbage
- 1 small jalapeno pepper, thinly sliced (see tips)
- 1 cup (250 mL) red wine vinegar
- 1/4 cup (60 mL) sugar or honey
- 1/4 cup (60 mL) water
- 3 cloves garlic, minced
- 1/2 tsp (2 mL) ground cumin
- 1 tsp (5 mL) salt
Combine beans, cabbage and jalapeno in a bowl. Set aside.
In a small saucepan, combine vinegar, sugar or honey, water, garlic, cumin and salt. Simmer gently until sugar and salt dissolve. Remove from heat.
Spoon bean mixture into 2 – 2 cup (500 mL) mason jars. Pour vinegar mixture beans in the jars and gently stir to combine. Cover with jar lids.
Set aside to cool for at least 1 hour.
Once cooled, the pickled mixture can be enjoyed immediately, or stored in the fridge for up to one week. These pickled beans take on a vibrant pink tint from the cabbage as they sit!
- Want more heat? Include the seeds of the jalapeno pepper. Omit the seeds for less heat!
- Wear latex or rubber gloves when handling the jalapeno pepper as the oils and seeds in a jalapeno can irritate your skin. Make sure you avoid touching your eyes, nose or mouth to prevent any irritation, and wash your hands with soap and water when you are done working with the pepper.