Frijoles Rojos Cocidos Secos
Discover the hearty and rustic charm of *Frijoles Rojos Cocidos Secos*, a traditional Latin American dish that brings dried red beans to life in a symphony of bold, earthy flavors. This recipe begins with overnight-soaked beans, ensuring a tender and creamy texture that's complemented by a rich medley of sautéed vegetables, aromatic spices like cumin and oregano, and a touch of olive oil for depth. Simmered to perfection, these beans boast a thick, flavorful broth infused with the subtle sweetness of onions, garlic, and tomato, balanced by hints of bell pepper and the herbal notes of a bay leaf. Whether served as a standalone vegetarian dish or a versatile side, these slow-cooked beans promise a comforting bite with layers of complexity. Perfect for meal prep or casual family dinners, this recipe is a delightful way to savor the wholesome essence of dried beans while celebrating traditional cooking techniques.
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Recipe Information
Ingredients
- 1 pound dried red beans
- 8 cups water
- 1 medium, chopped onion
- 4 cloves, minced garlic
- 1 medium, chopped bell pepper
- 1 medium, chopped tomato
- 1 leaf bay leaf
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Pick through the dried red beans to remove any debris, then rinse them well under cold water.
Place the beans in a large bowl and cover with cold water, allowing them to soak overnight or for at least 8 hours.
Drain and rinse the soaked beans, then transfer them to a large pot.
Add 8 cups of water to the pot with the beans, and bring to a boil over high heat.
Once boiling, reduce the heat to low, cover the pot, and simmer the beans for 1 hour, stirring occasionally.
In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic, chopped bell pepper, and chopped tomato to the skillet, and cook for an additional 5 minutes, until the vegetables are softened.
Stir in the bay leaf, ground cumin, and dried oregano, cooking for another 1 minute to release their aromas.
Add the sautéed vegetable mixture to the pot with the simmering beans, stirring well to combine.
Season with salt and black pepper, then continue to simmer the beans uncovered for another 1 hour, or until the beans are tender and the liquid has reduced to a thick consistency.
Remove the bay leaf before serving, and adjust the seasoning if needed.
Serve the frijoles rojos cocidos secos warm as a side dish or main course, enjoying the rich, comforting flavors.
Nutrition Facts
Calories |
318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.2 g | 7% | |
| Saturated Fat | 0.9 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 668 mg | 29% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 3.8 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 1176 mg | 25% | |
*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.
