Paleo Frijoles Rojos Cocidos Secos
Elevate your dinner table with this hearty and wholesome *Paleo Frijoles Rojos Cocidos Secos* recipe, a flavorful twist on a classic dish that's both paleo-friendly and packed with bold, aromatic spices. Perfectly tender red kidney beans are simmered to perfection in a richly seasoned broth featuring cumin, oregano, paprika, and a hint of optional cayenne for a slight kick. Fresh onion, garlic, and red bell pepper lend a vibrant, savory base, while olive oil keeps things wholesome and paleo-approved. This recipe is ideal for meal prep or as a comforting main dish for six servings, offering a protein-rich, gluten-free option with melt-in-your-mouth textures. With its slow-cooked simplicity and nourishing ingredients, this dish will quickly become a staple in your healthy cooking repertoire. Serve it piping hot with your favorite fresh herbs for an irresistible finishing touch!
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Recipe Information
Ingredients
- 2 cups dried red kidney beans
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 1 medium red bell pepper, chopped
- 1 teaspoon cumin powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper (optional)
- 4 cups low-sodium chicken broth
- 1 bay leaf
Instructions
Begin by rinsing the dried red kidney beans under cold water. Place them in a large bowl and cover with plenty of water. Allow the beans to soak overnight, or for at least 8 hours.
After soaking, drain and rinse the beans again. Set them aside.
In a large pot over medium heat, add the olive oil. Once hot, add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and chopped red bell pepper to the pot. Sauté for another 2 minutes until fragrant.
Stir in the cumin powder, dried oregano, paprika, sea salt, black pepper, and cayenne pepper (if using). Cook for 1 minute to allow the spices to become aromatic.
Add the soaked and drained beans to the pot and stir to combine with the spices and vegetables.
Pour in the low-sodium chicken broth and add the bay leaf. Bring the mixture to a boil.
Once boiling, reduce the heat to low and cover the pot. Let the beans simmer for about 2.5 to 3 hours, or until they are tender and creamy. Stir occasionally to prevent sticking.
After cooking, check seasoning and adjust with more salt and pepper if needed.
Remove the bay leaf before serving. Serve hot, garnished with fresh herbs if desired.
Nutrition Facts
Calories |
1791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2723 mg | 118% | |
| Total Carbohydrate | 275.2 g | 100% | |
| Dietary Fiber | 68.8 g | 246% | |
| Total Sugars | 25.8 g | ||
| Protein | 107.3 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 686 mg | 53% | |
| Iron | 36.6 mg | 203% | |
| Potassium | 6334 mg | 135% | |
*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.
