Red Hot Beans

Spice up your dinner table with "Red Hot Beans," a bold and flavorful recipe that brings together tender red kidney beans, fiery jalapeños, and a medley of warm spices like cayenne, smoked paprika, and cumin. Simmered in a rich, tomato-based sauce with just the right kick of heat, this plant-based dish is perfect for quick weeknight meals or casual gatherings. Ready in under an hour, it's packed with protein and heart-healthy ingredients, making it a satisfying option for vegetarians and spice lovers alike. Serve it with freshly chopped cilantro and lime wedges for a tangy, refreshing finish! Perfect as a main dish or a zesty side, this easy, one-pot wonder is your go-to for comforting, high-protein, spicy bean recipes.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 cups red kidney beans (dry or canned)
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic cloves, minced
• 2 medium jalapeño peppers, diced
• 0.5 teaspoons cayenne pepper
• 1 teaspoons smoked paprika
• 1 teaspoons ground cumin
• 0.5 teaspoons crushed red pepper flakes
• 14.5 ounces canned diced tomatoes
• 1.5 cups vegetable broth
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 2 tablespoons chopped fresh cilantro (optional for garnish)
• 1 lime lime wedges (optional for serving)

Directions

Step 1

If using dry beans, soak them in water overnight and drain. Rinse and cook according to package instructions. If using canned beans, drain and rinse well.

Step 2

In a large skillet or saucepan, heat the olive oil over medium heat.

Step 3

Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 4

Stir in the minced garlic and diced jalapeño peppers. Sauté for another 1-2 minutes until fragrant.

Step 5

Add the cayenne pepper, smoked paprika, ground cumin, and crushed red pepper flakes. Stir to combine and toast the spices for about 30 seconds.

Step 6

Pour in the canned diced tomatoes and vegetable broth. Stir well to combine with the spices and aromatics.

Step 7

Add the cooked or canned red kidney beans to the pan and stir to coat them in the sauce.

Step 8

Season with salt and black pepper. Bring the mixture to a gentle simmer over medium-low heat.

Step 9

Let the beans simmer uncovered for 20-25 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.

Step 10

Taste and adjust seasoning if needed. Add more cayenne pepper or red pepper flakes if you prefer additional heat.

Step 11

Garnish with fresh cilantro if desired, and serve with lime wedges on the side for a tangy kick.

Nutrition Facts

Serving size	1394.2 grams (1394.2g)

Amount per serving	% Daily Value*
Calories	1171

Total Fat 47.00g	60%
Saturated Fat 8.40g	42%
Polyunsaturated Fat 7.20g
Cholesterol 8mg	3%
Sodium 4708mg	205%
Total Carbohydrate 150.00g	55%
Dietary Fiber 42.20g	151%
Total Sugars 24.50g
Protein 47.50g	95%

Vitamin D 0IU	0%
Calcium 371mg	29%
Iron 19mg	104%
Potassium 3465mg	74%

*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: 34.9%

Protein: 15.7%

Carbs: 49.5%