Gluten-Free Frijoles Rojos (Red Beans)

Savor the rich, hearty flavors of Gluten-Free Frijoles Rojos (Red Beans), a comforting and nutritious dish that’s perfect for family dinners or meal prep. This recipe features tender, slow-simmered dried red beans infused with a savory blend of sautéed vegetables, aromatic spices like cumin and smoked paprika, and the earthy warmth of oregano and bay leaves. Naturally gluten-free and packed with plant-based protein, these red beans are easy to prepare with a simple soak-and-simmer method, ensuring a texture that's perfectly tender. Garnished with fresh cilantro and served with a squeeze of zesty lime, this dish pairs beautifully with rice, tortillas, or as a flavorful side. Whether you’re craving a wholesome main course or a versatile vegan side dish, these frijoles rojos deliver the ultimate blend of taste, nutrition, and comfort.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:180 mins

Total Time:195 mins

Servings: 6

Ingredients

• 1 pound dried red beans
• 8 cups water
• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 4 garlic cloves, minced
• 1 medium red bell pepper, diced
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 2 bay leaves
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Directions

Step 1

Rinse the dried red beans under cold water to remove any dirt or debris. Place them in a large pot and cover with water, allowing them to soak overnight for at least 8 hours.

Step 2

After soaking, drain and rinse the beans. Return them to the pot and add 8 cups of fresh water. Bring to a boil over high heat.

Step 3

Reduce the heat to low and simmer the beans for approximately 1.5 to 2 hours until they are tender. Stir occasionally and check the water level; add more water if necessary to keep the beans submerged.

Step 4

In a large skillet, heat the olive oil over medium heat. Add the chopped yellow onion and sauté for 3-4 minutes until it becomes translucent.

Step 5

Add the minced garlic and diced red bell pepper to the skillet and cook for an additional 2-3 minutes, stirring frequently.

Step 6

Stir in the tomato paste, ground cumin, dried oregano, and smoked paprika. Cook for another 2 minutes, allowing the spices to become fragrant.

Step 7

Add the vegetable mixture, bay leaves, kosher salt, and black pepper to the pot of tender beans. Stir well to combine all the ingredients.

Step 8

Cover the pot and continue to simmer on low heat for another 45 minutes, allowing the flavors to meld together. Stir occasionally.

Step 9

Remove the bay leaves and adjust the seasoning with additional salt and pepper if needed.

Step 10

Garnish the frijoles rojos with freshly chopped cilantro and serve with lime wedges on the side for an extra burst of flavor.

Nutrition Facts

Serving size	(2814.2g)

Amount per serving	% Daily Value*
Calories	1962.9

Total Fat 34.1g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 721.1mg	0%
Total Carbohydrate 319.6g	0%
Dietary Fiber 80.6g	0%
Total Sugars 25.0g
Protein 109.4g	0%

Vitamin D 0IU	0%
Calcium 659.0mg	0%
Iron 29.6mg	0%
Potassium 7280.1mg	0%

*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.

Source of Calories

Fat: 15.2%

Protein: 21.6%

Carbs: 63.2%