Habichuelas Rojas Guidadas con Arroz

I think the literal translation is Stewed Red Beans with Rice. This is a Dominican dish that Aaron had on his mission. I really like this one. We've had it a few times and we're getting better at making it. I really like it! Aaron was the chef on this one as well.

Ingredients
2 cups red kidney beans, boiled very soft
Water in which you boiled the beans
½ cup chopped celery
1 small red onion cut into 4 quarters
1 cube chicken stock (we use granules, or bouillon)
½ tsp chopped coriander/cilantro
½ tsp thyme leaves
1 tbsp tomato paste
1 tbsp oil
½ teaspoon mashed garlic
Pinch oregano
Salt

In a pot heat the oil. Add oregano, onion, garlic, tomato paste, celery and herbs. Stir and add two Tablespoons of water. Add the beans and simmer. When the water has almost evaporated add the chicken stock and two more Tablespoons of water, stir. Add the remaining water mashing beans over heat. Boil at medium heat until it reaches a creamy consistency. Adjust salt to taste.
Serve with white rice, a side dish (or salad) and meat.

We've learned that if you cook your kidney beans too long and let them soak too long, they will turn sweet. This is not yummy for this recipe.  I imagine you could easily used canned beans, using the liquid from them as well. You would just need to be cautious later on and add water if needed.