Red Hot Beans
Spice up your dinner table with "Red Hot Beans," a bold and flavorful recipe that brings together tender red kidney beans, fiery jalapeños, and a medley of warm spices like cayenne, smoked paprika, and cumin. Simmered in a rich, tomato-based sauce with just the right kick of heat, this plant-based dish is perfect for quick weeknight meals or casual gatherings. Ready in under an hour, it's packed with protein and heart-healthy ingredients, making it a satisfying option for vegetarians and spice lovers alike. Serve it with freshly chopped cilantro and lime wedges for a tangy, refreshing finish! Perfect as a main dish or a zesty side, this easy, one-pot wonder is your go-to for comforting, high-protein, spicy bean recipes.
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Recipe Information
Ingredients
- 2 cups red kidney beans (dry or canned)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 2 medium jalapeño peppers, diced
- 0.5 teaspoons cayenne pepper
- 1 teaspoons smoked paprika
- 1 teaspoons ground cumin
- 0.5 teaspoons crushed red pepper flakes
- 14.5 ounces canned diced tomatoes
- 1.5 cups vegetable broth
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons chopped fresh cilantro (optional for garnish)
- 1 lime lime wedges (optional for serving)
Instructions
If using dry beans, soak them in water overnight and drain. Rinse and cook according to package instructions. If using canned beans, drain and rinse well.
In a large skillet or saucepan, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and diced jalapeño peppers. Sauté for another 1-2 minutes until fragrant.
Add the cayenne pepper, smoked paprika, ground cumin, and crushed red pepper flakes. Stir to combine and toast the spices for about 30 seconds.
Pour in the canned diced tomatoes and vegetable broth. Stir well to combine with the spices and aromatics.
Add the cooked or canned red kidney beans to the pan and stir to coat them in the sauce.
Season with salt and black pepper. Bring the mixture to a gentle simmer over medium-low heat.
Let the beans simmer uncovered for 20-25 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
Taste and adjust seasoning if needed. Add more cayenne pepper or red pepper flakes if you prefer additional heat.
Garnish with fresh cilantro if desired, and serve with lime wedges on the side for a tangy kick.
Nutrition Facts
Calories |
1171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4708 mg | 205% | |
| Total Carbohydrate | 150.0 g | 55% | |
| Dietary Fiber | 42.2 g | 151% | |
| Total Sugars | 24.5 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 371 mg | 29% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 3465 mg | 74% | |
*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.
