Frijoles Rojos Hervidos Secos
Discover the simple yet richly flavored magic of *Frijoles Rojos Hervidos Secos*—a classic Latin-inspired dish that turns humble dried red beans into a hearty, wholesome meal. This recipe celebrates the essence of slow-simmered comfort food, with tender beans infused with aromatic garlic, onion, and bell pepper. Seasoned with earthy cumin, fragrant oregano, and a hint of black pepper, every bite is a perfect balance of rustic warmth and vibrant flavors. With just a few pantry staples and fresh herbs like cilantro for garnish, this one-pot wonder is as nutritious as it is satisfying. Ideal as a main dish or a flavorful side, these red beans pair beautifully with rice, tortillas, or your favorite protein. Perfect for cozy dinners and high in protein and fiber, *Frijoles Rojos Hervidos Secos* is a must-try addition to your meal rotation!
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Recipe Information
Ingredients
- 500 grams dried red beans
- 1.5 liters water
- 2 tablespoons olive oil
- 1 large, chopped white onion
- 4 minced garlic cloves
- 1 medium, chopped bell pepper
- 2 whole bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped cilantro
Instructions
Rinse the dried red beans thoroughly under cold water to remove any dirt and impurities.
Place the beans in a large bowl and cover them with water. Let them soak for at least 8 hours or overnight.
Drain and rinse the soaked beans.
In a large pot, add the beans and 1.5 liters of water. Bring it to a boil over high heat.
Once boiling, reduce the heat to medium-low, add the bay leaves, and simmer the beans uncovered for about 1.5 to 2 hours, or until they are tender.
Check the beans occasionally and add more water if necessary to keep them submerged.
In a separate pan, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and chopped bell pepper.
Sauté the mixture until the onion becomes translucent and the vegetables are slightly soft, about 5-7 minutes.
When the beans are tender, add the sautéed vegetables to the pot.
Stir in the cumin, oregano, salt, and black pepper. Simmer for another 15 minutes, allowing the flavors to meld together.
Remove the bay leaves from the pot.
Garnish with chopped cilantro and serve hot.
Nutrition Facts
Calories |
2081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2452 mg | 107% | |
| Total Carbohydrate | 338.2 g | 123% | |
| Dietary Fiber | 83.2 g | 297% | |
| Total Sugars | 22.3 g | ||
| Protein | 117.4 g | 235% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 632 mg | 49% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 7478 mg | 159% | |
*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.
