Frijoles Rojos (Red Beans)

Dive into the hearty, comforting flavors of Frijoles Rojos (Red Beans), an iconic dish that effortlessly blends robust seasonings and wholesome ingredients. This vegetarian recipe features tender red kidney beans simmered to perfection in a rich broth infused with aromatic spices like cumin, oregano, and chili powder. A medley of sautéed onions, garlic, bell peppers, and celery adds depth, while a hint of optional fresh cilantro elevates the dish with a burst of freshness. Perfect as a satisfying main course or side dish, this one-pot wonder is ideal for meal prepping or family dinners. With only 15 minutes of prep time and a slow-simmered cooking process, it’s an easy and nutritious way to explore the bold flavors of Latin-inspired cuisine. Whether you serve it over rice, with warm tortillas, or as a standalone bowl, this recipe is a must-try for lovers of comfort food and plant-based dining.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 6

Ingredients

• 1 pound dried red kidney beans
• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 4 cloves garlic cloves, minced
• 1 medium green bell pepper, chopped
• 2 stalks celery stalks, chopped
• 1 leaf bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 teaspoons salt
• 0.5 teaspoon black pepper
• 8 cups water or vegetable broth
• 0.25 cup fresh cilantro, chopped (optional)

Directions

Step 1

Rinse the dried red kidney beans thoroughly under cold running water. Soak them in a bowl covered with water overnight, or at least 8 hours. This softens the beans and reduces cooking time.

Step 2

After soaking, drain and rinse the beans well. Set aside.

Step 3

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 4

Add the minced garlic, chopped green bell pepper, and chopped celery to the pot. Cook, stirring frequently, until the vegetables are softened, about 5 minutes.

Step 5

Stir in the bay leaf, dried oregano, ground cumin, chili powder, salt, and black pepper. Cook for another minute, stirring constantly to release the aromas of the spices.

Step 6

Add the drained beans to the pot. Pour in the water or vegetable broth, ensuring that the beans are completely submerged.

Step 7

Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 1.5 to 2 hours, or until the beans are tender and the liquid is slightly thickened.

Step 8

Check the beans occasionally during cooking, adding more water or broth if necessary to keep the beans submerged.

Step 9

Once the beans are cooked and tender, remove the bay leaf and discard it.

Step 10

Taste and adjust the seasoning with more salt and pepper if needed.

Step 11

Serve the frijoles rojos hot, garnished with fresh chopped cilantro if desired.

Nutrition Facts

Serving size	2805.8 grams (2805.8g)

Amount per serving	% Daily Value*
Calories	2019

Total Fat 37.60g	48%
Saturated Fat 5.50g	28%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 12486mg	543%
Total Carbohydrate 325.60g	118%
Dietary Fiber 82.40g	294%
Total Sugars 27.60g
Protein 116.50g	233%

Vitamin D 0IU	0%
Calcium 884mg	68%
Iron 43mg	239%
Potassium 8000mg	170%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 16.1%

Protein: 22.1%

Carbs: 61.8%