Heart-Healthy Frijoles Rojos (Red Beans)

Transform your meals with this delicious and nutrient-packed recipe for Heart-Healthy Frijoles Rojos (Red Beans). Perfect for a wholesome main dish or a satisfying side, this dish features tender red kidney beans simmered with fragrant spices like cumin and coriander, colorful red bell peppers, and juicy cherry tomatoes. Infused with fresh cilantro and a splash of lime juice, each bite bursts with bold, zesty flavors. Made without excessive salt or unhealthy fats, this recipe is low in sodium and uses olive oil for a heart-smart twist on a classic comfort food. With easy prep and simple ingredients, it's a crowd-pleasing option for busy weeknights or meal prep. Serve it as a standalone vegan entrée or pair it with rice for a complete, balanced meal!

Nutriscore Rating: 87/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

Ingredients

• 1 cup dried red kidney beans
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 medium red bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 bay leaf
• 0.25 teaspoon cayenne pepper (optional)
• 3 cups low-sodium vegetable broth
• 1 cup cherry tomatoes, halved
• 0.25 cup fresh cilantro, chopped
• 1 tablespoon fresh lime juice
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Rinse the dried red kidney beans thoroughly under running water and soak them in water overnight or for at least 8 hours. This helps to soften the beans and reduce cooking time.

Step 2

Drain and rinse the soaked beans. Set them aside.

Step 3

In a large pot, heat the olive oil over medium heat.

Step 4

Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes.

Step 5

Add the minced garlic and continue to sauté for another 1-2 minutes, until fragrant.

Step 6

Stir in the diced red bell pepper, ground cumin, ground coriander, and cayenne pepper (if using). Cook for 3-4 minutes until the spices are fragrant and the bell pepper begins to soften.

Step 7

Add the soaked and drained kidney beans to the pot, followed by the bay leaf and low-sodium vegetable broth.

Step 8

Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot lightly with a lid, leaving a small gap for steam to escape, and cook for about 60-75 minutes, or until the beans are tender. Stir occasionally and add more broth if necessary to keep the beans covered during cooking.

Step 9

Once the beans are cooked and tender, remove the bay leaf. Stir in the halved cherry tomatoes and cook for an additional 5 minutes.

Step 10

Remove the pot from heat. Stir in the chopped fresh cilantro and fresh lime juice.

Step 11

Season with salt and black pepper to taste, adjusting as necessary.

Step 12

Serve warm, garnished with additional cilantro if desired. Enjoy as a main dish or a healthy side.

Nutrition Facts

Serving size	(1407.7g)

Amount per serving	% Daily Value*
Calories	994.0

Total Fat 18.1g	0%
Saturated Fat 2.8g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 1684.3mg	0%
Total Carbohydrate 162.4g	0%
Dietary Fiber 40.3g	0%
Total Sugars 21.7g
Protein 53.7g	0%

Vitamin D 0IU	0%
Calcium 452.9mg	0%
Iron 21.7mg	0%
Potassium 4442.1mg	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: 15.9%

Protein: 20.9%

Carbs: 63.2%