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Red Bean Sauce

  • Yield: About 1 1/2 cups


  • 1 tablespoon olive oil
  • 1/3 cup chopped onions
  • 2 teaspoons minced seeded jalapeÒo peppers
  • 2 bay leaves
  • 1 cup dried red kidney beans, soaked overnight and drained
  • 1/4 cup chopped fresh cilantro
  • 4 cups Basic Chicken Stock
  • 1 teaspoon salt
  • 3 turns freshly ground black pepper


  • Heat the oil in a saucepan over high heat. When the oil is hot, add the onions and jalapeÒos and sautÈ for 1 minute. Add the bay leaves, beans, and cilantro and cook for 1 minute.
  • Stir in the stock and bring to a boil. Reduce the heat and simmer until the beans are tender, for about 2 hours. Stir in the salt and pepper and simmer for 5 minutes. Serve immediately or store, refrigerated, in an airtight container for 2 days. Reheat in a saucepan over a low flame.