Low Sodium Frijoles Rojos Cocidos Secos
Savor the rich, earthy flavors of **Low Sodium Frijoles Rojos Cocidos Secos**, a heart-healthy and nutritious dish perfect for any occasion. This recipe transforms dried red beans into a tender, flavorful delight by slowly simmering them with aromatic onion, garlic, and bay leaf, enhanced with hints of smoky cumin and fresh cilantro. With unsalted vegetable broth and a drizzle of olive oil as key components, these beans are low in sodium yet brimming with wholesome goodness. A simple overnight soak and a slow cook ensure every bite is packed with creamy texture and robust flavor. Serve these frijoles rojos warm over rice or as a versatile side dish, making them an ideal choice for anyone seeking a satisfying, plant-based, low-sodium recipe.
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Recipe Information
Ingredients
- 2 cups Dried red beans
- 6 cups Water
- 1 medium, diced Onion
- 3 cloves, minced Garlic
- 1 Bay leaf
- 1 teaspoon Cumin
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 cups Unsalted vegetable broth
- 0.25 cup, chopped Fresh cilantro
Instructions
Rinse and sort the dried red beans, removing any debris or damaged beans.
In a large bowl, soak the beans in enough water to cover them by about 2 inches. Let them soak overnight or for at least 8 hours.
Drain and rinse the beans. Set aside.
In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes or until translucent.
Add the minced garlic to the pot and sauté for another minute until it's fragrant.
Add the soaked and drained beans to the pot, stirring well with the onion and garlic mixture.
Pour in 6 cups of water and 2 cups of unsalted vegetable broth.
Add the bay leaf, cumin, and black pepper to the pot. Stir to combine.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours or until the beans are tender.
Check the beans occasionally and add more water if necessary to keep the beans submerged.
Once the beans are cooked and tender, remove the bay leaf and season with fresh cilantro.
Serve the beans warm as a side dish or as a main over rice, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
1713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 96 mg | 4% | |
| Total Carbohydrate | 269.2 g | 98% | |
| Dietary Fiber | 64.0 g | 229% | |
| Total Sugars | 17.7 g | ||
| Protein | 93.3 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 518 mg | 40% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 5899 mg | 126% | |
*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.
