Smokey Red Beans
Indulge in the rich, hearty flavors of Smokey Red Beans, a soul-warming dish that’s perfect for a comforting meal. This recipe combines tender red kidney beans simmered to perfection with aromatic vegetables like onion, bell pepper, and celery, all infused with the smoky allure of paprika and optional smoked sausage. A touch of dried thyme and a hint of cayenne pepper add depth and spice, making every bite irresistibly flavorful. Slowly cooked in a savory vegetable broth, this dish is ideal for serving over fluffy white rice, creating a satisfying, protein-packed meal. Perfect for weeknight dinners or cozy gatherings, Smokey Red Beans is a versatile and wholesome recipe that brings Southern-inspired comfort to your table. Don’t forget a sprinkle of fresh parsley for a vibrant finishing touch!
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Recipe Information
Ingredients
- 1 cup dried red kidney beans
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 0.25 teaspoon cayenne pepper (optional)
- 2 leaves bay leaves
- 4 cups vegetable broth
- 1 cup smoked sausage, sliced into rounds (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (for garnish)
- 3 cups cooked white rice (optional, for serving)
Instructions
Rinse the dried kidney beans under cold water and remove any debris or damaged beans.
Place the beans in a large bowl and cover with water. Let them soak overnight, or for at least 8 hours. Drain and rinse before using.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, green bell pepper, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the smoked paprika, ground cumin, dried thyme, and cayenne pepper if using. Stir to coat the vegetables in the spices.
Add the soaked and drained kidney beans, bay leaves, vegetable broth, and sliced smoked sausage if using.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the beans are tender.
If needed, add a bit more broth or water to keep the beans submerged during cooking.
Once the beans are tender, season with salt and black pepper to taste.
Remove the bay leaves before serving.
Serve the smokey red beans on their own, or spoon them over cooked white rice. Garnish with chopped parsley for a fresh touch.
Nutrition Facts
Calories |
2913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.3 g | 127% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 6620 mg | 288% | |
| Total Carbohydrate | 390.5 g | 142% | |
| Dietary Fiber | 51.6 g | 184% | |
| Total Sugars | 30.8 g | ||
| Protein | 113.6 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 676 mg | 52% | |
| Iron | 35.4 mg | 197% | |
| Potassium | 5905 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.
