High Protein Frijoles Rojos Hervidos Secos
Packed with plant-based power, our High Protein Frijoles Rojos Hervidos Secos is a wholesome and flavorful dish that's perfect for satisfying your cravings while fueling your day. This recipe highlights tender dried red kidney beans simmered to perfection and infused with aromatic spices like cumin and oregano, along with sautéed onion, garlic, and red bell pepper to bring layers of rich flavor. A garnish of fresh cilantro and a splash of zesty lime take this nutritious, protein-packed dish to the next level. With minimal ingredients and straightforward cooking techniques, this vibrant, healthy recipe is ideal for meal prep or as a hearty addition to your weeknight dinners. Perfect for vegetarians, vegans, and anyone seeking a delicious high-protein option, it's versatile enough to pair with rice, tortillas, or enjoy on its own!
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Recipe Information
Ingredients
- 2 cups dried red kidney beans
- 8 cups water
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 4 cloves, minced garlic
- 1 medium, finely chopped red bell pepper
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 2 bay leaves
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh cilantro
- 1 cut into wedges lime
Instructions
Rinse the dried red kidney beans thoroughly under cold water to remove any dust or debris.
In a large bowl, soak the beans in plenty of water for at least 8 hours or overnight. Drain and rinse the beans before cooking.
In a large pot, add the soaked beans and 8 cups of water. Bring to a boil over medium-high heat.
Reduce the heat to low and simmer the beans uncovered for 45 minutes to 1 hour, until the beans are tender but not mushy. Remove any foam that forms on the surface.
In a separate pan, heat the olive oil over medium heat.
Add the chopped onion to the pan and sauté for about 4-5 minutes until translucent.
Stir in the minced garlic and chopped red bell pepper, cooking until the garlic is fragrant and the pepper is slightly softened, about 3 minutes.
Add the cumin, dried oregano, and bay leaves to the pan, stirring to combine the spices with the sautéed vegetables.
Transfer the sautéed mixture to the pot of beans, stirring well.
Continue to simmer the beans with the spices for another 20 minutes, allowing the flavors to meld.
Season with salt and black pepper to taste. Discard the bay leaves.
Garnish with chopped fresh cilantro before serving.
Serve the beans hot, with lime wedges on the side for squeezing over.
Nutrition Facts
Calories |
1727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3713 mg | 161% | |
| Total Carbohydrate | 270.4 g | 98% | |
| Dietary Fiber | 67.3 g | 240% | |
| Total Sugars | 20.5 g | ||
| Protein | 99.3 g | 199% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 804 mg | 62% | |
| Iron | 36.6 mg | 203% | |
| Potassium | 6299 mg | 134% | |
*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.
