High Protein Frijoles Rojos Cocidos Secos
Experience the hearty and nutritious flavors of High Protein Frijoles Rojos Cocidos Secos, a classic Latin-inspired dish perfect for fueling your day. Made with tender, slow-simmered dried red kidney beans infused with aromatic spices like cumin, paprika, and oregano, this recipe is a high-protein delight that’s both healthy and satisfying. A vibrant medley of sautéed onions, garlic, and red bell pepper adds depth and color to every bite. Simmered in a savory vegetable broth with the richness of olive oil and finished with fresh cilantro, this dish is ideal as a standalone protein-packed entree or a flavorful side paired with rice. Easy to prepare ahead with simple soaking and simmering steps, it’s the perfect meal for health-conscious foodies looking to elevate their weekly menu. Keywords: high protein, frijoles rojos, kidney beans recipe, Latin-inspired, healthy meal, vegetarian, easy dinner ideas.
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Recipe Information
Ingredients
- 500 grams dried red kidney beans
- 1 liter vegetable broth
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 pieces garlic cloves
- 1 large red bell pepper
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro
- 500 milliliters water
Instructions
Rinse and sort through the dried red kidney beans, removing any debris or damaged beans.
Place the beans in a large bowl and cover with ample water. Let them soak overnight, or at least 8 hours.
Drain the soaked beans and rinse them well. Set aside.
In a large pot, heat the olive oil over medium heat.
Chop the yellow onion and mince the garlic cloves. Add them to the pot and sauté until the onion becomes translucent, about 3-4 minutes.
Chop the red bell pepper and add it to the pot. Cook for another 2-3 minutes until it starts to soften.
Stir in the cumin powder, paprika, and oregano. Sauté for a minute until the spices are fragrant.
Add the soaked beans to the pot along with the vegetable broth and water.
Toss in the bay leaf and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover, and let simmer for 90-120 minutes, or until the beans are tender.
Check occasionally, stirring and ensuring the beans remain submerged. Add more water if necessary.
Once cooked, remove the bay leaf. Season with salt and black pepper to taste.
Garnish with freshly chopped cilantro before serving.
Serve the Frijoles Rojos Cocidos Secos as a main dish or alongside rice for a complete meal.
Nutrition Facts
Calories |
2421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4880 mg | 212% | |
| Total Carbohydrate | 387.6 g | 141% | |
| Dietary Fiber | 95.3 g | 340% | |
| Total Sugars | 36.1 g | ||
| Protein | 139.9 g | 280% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 985 mg | 76% | |
| Iron | 49.8 mg | 277% | |
| Potassium | 9484 mg | 202% | |
*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.
