Jeff Boudreault’s Red Bean Sauce | RICARDO

Ingredients

• 2 cans red kidney beans, rinsed and drained
• 1/2 cup (250 g) chicken broth
• 1/4 lb (115 g) bacon, cut into small pieces
• 1 shallot, chopped
• 2 cloves garlic, finely chopped
• 1/2 teaspoon (2.5 ml) crushed hot pepper flakes
• 2 tablespoons (30 ml) olive oil
• Cilantro leaves