Red Beans with Bell Pepper
Elevate your weeknight dinners with this vibrant and nourishing recipe for Red Beans with Bell Pepper, a hearty, flavor-packed dish that's as nutritious as it is colorful! Tender red beans are simmered to perfection and combined with a medley of sautéed red and green bell peppers, aromatic spices like cumin and smoked paprika, and a zesty touch of fresh cilantro and lemon juice. This protein-rich, one-skillet meal shines as a vegetarian main course or an irresistible side dish when paired with rice, tortillas, or crusty bread. With its balance of bold flavors and wholesome ingredients, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 1 cup Dry red beans
- 4 cups Water
- 2 tablespoons Olive oil
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 medium Yellow onion
- 3 large Garlic cloves
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Vegetable broth
- 0.25 cup Fresh cilantro
- 1 tablespoon Fresh lemon juice
Instructions
Sort through the dry red beans to remove any debris, then rinse them thoroughly under cold water.
In a large pot, combine the rinsed beans and 4 cups of water. Bring to a boil over high heat, then reduce the heat to low and simmer for 60–90 minutes, or until the beans are tender. Drain and set aside.
While the beans are cooking, prepare the vegetables. Dice the red and green bell peppers, mince the garlic, and finely chop the onion.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, and sauté for 2–3 minutes, until fragrant.
Add the red and green bell peppers to the skillet and cook for another 5–7 minutes, stirring occasionally, until the peppers are slightly softened.
Stir in the tomato paste, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1–2 minutes to toast the spices and blend the flavors.
Add the cooked beans to the skillet along with the vegetable broth. Stir well to combine.
Bring the mixture to a gentle simmer and cook for 15–20 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
Turn off the heat and stir in the freshly chopped cilantro and lemon juice for a bright and fresh finish.
Serve the red beans with bell pepper warm as a main dish or alongside rice, tortillas, or bread.
Nutrition Facts
Calories |
1282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3598 mg | 156% | |
| Total Carbohydrate | 187.8 g | 68% | |
| Dietary Fiber | 47.1 g | 168% | |
| Total Sugars | 30.1 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 398 mg | 31% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 4833 mg | 103% | |
*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.
