Baked Red Beans
Discover the cozy, homestyle charm of Baked Red Beans—a savory dish brimming with bold flavors and wholesome goodness. This recipe transforms hearty dried red beans into a tender, sauce-filled delight, thanks to a slow baking process in a fragrant mixture of crushed tomatoes, smoked paprika, garlic, and a hint of brown sugar. Perfectly seasoned with oregano, cumin, and vegetable broth, this dish is further elevated with a sprinkling of fresh parsley for a vibrant finish. Ideal as a comforting main dish or a delectable side, serve it with crusty bread or fluffy rice to soak up every last drop of its rich sauce. With its rustic appeal, minimal prep, and a satisfyingly robust flavor profile, Baked Red Beans is your go-to recipe for a simple yet impressive crowd-pleaser.
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Recipe Information
Ingredients
- 1 cup dried red beans
- 4 cups water
- 2 tablespoons olive oil
- 1 medium-sized (diced) yellow onion
- 3 crushed and minced garlic cloves
- 1 cup canned crushed tomatoes
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup vegetable broth
- 2 tablespoons chopped fresh parsley
Instructions
Rinse the dried red beans thoroughly under cold water to remove any debris or dirt.
Place the rinsed beans in a large bowl and cover them with water. Soak overnight or for at least 8 hours.
After soaking, drain and rinse the beans again. Set them aside.
Preheat your oven to 325°F (160°C).
In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and sauté until translucent, about 4-5 minutes.
Stir in the minced garlic and cook for 1-2 minutes, until fragrant.
Add the canned crushed tomatoes, brown sugar, smoked paprika, dried oregano, ground cumin, salt, and black pepper. Stir well to combine.
Pour in the vegetable broth and mix thoroughly.
Add the soaked red beans to the pot and stir to coat them evenly with the tomato mixture.
Cover the pot with a tight-fitting lid and place it in the preheated oven.
Bake for 1.5 to 2 hours, stirring occasionally to ensure the beans do not stick and the liquid is absorbed evenly. If the beans appear dry, add a bit more vegetable broth or water.
Once the beans are tender and cooked through, remove the pot from the oven.
Taste and adjust seasoning if needed with additional salt or pepper.
Garnish with fresh parsley before serving.
Serve hot as a main dish with crusty bread, over rice, or as a flavorful side.
Nutrition Facts
Calories |
1099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2981 mg | 130% | |
| Total Carbohydrate | 155.1 g | 56% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 13.0 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 381 mg | 29% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3626 mg | 77% | |
*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.
