High Protein Frijoles Rojos Hervidos Secos

Packed with plant-based protein and infused with vibrant Latin flavors, this High Protein Frijoles Rojos Hervidos Secos recipe is a wholesome and satisfying dish that’s perfect for everyday meals or meal prep. Made with tender red kidney beans simmered to perfection and combined with sautéed onions, garlic, and red bell peppers, this recipe gets its bold taste from aromatic cumin, oregano, and bay leaves. A garnish of fresh cilantro and a squeeze of zesty lime elevate the dish, making it both comforting and refreshing. With a hearty texture and rich flavor, these boiled dry red beans are easy to prepare and ideal for pairing with rice, tortillas, or your favorite sides. Boost your protein intake in the most delicious way possible with this healthy, gluten-free, and budget-friendly recipe!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 6

Ingredients

• 2 cups dried red kidney beans
• 8 cups water
• 2 tablespoons olive oil
• 1 medium, finely chopped onion
• 4 cloves, minced garlic
• 1 medium, finely chopped red bell pepper
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 2 bay leaves
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper
• 2 tablespoons, chopped fresh cilantro
• 1 cut into wedges lime

Directions

Step 1

Rinse the dried red kidney beans thoroughly under cold water to remove any dust or debris.

Step 2

In a large bowl, soak the beans in plenty of water for at least 8 hours or overnight. Drain and rinse the beans before cooking.

Step 3

In a large pot, add the soaked beans and 8 cups of water. Bring to a boil over medium-high heat.

Step 4

Reduce the heat to low and simmer the beans uncovered for 45 minutes to 1 hour, until the beans are tender but not mushy. Remove any foam that forms on the surface.

Step 5

In a separate pan, heat the olive oil over medium heat.

Step 6

Add the chopped onion to the pan and sauté for about 4-5 minutes until translucent.

Step 7

Stir in the minced garlic and chopped red bell pepper, cooking until the garlic is fragrant and the pepper is slightly softened, about 3 minutes.

Step 8

Add the cumin, dried oregano, and bay leaves to the pan, stirring to combine the spices with the sautéed vegetables.

Step 9

Transfer the sautéed mixture to the pot of beans, stirring well.

Step 10

Continue to simmer the beans with the spices for another 20 minutes, allowing the flavors to meld.

Step 11

Season with salt and black pepper to taste. Discard the bay leaves.

Step 12

Garnish with chopped fresh cilantro before serving.

Step 13

Serve the beans hot, with lime wedges on the side for squeezing over.

Nutrition Facts

Serving size	(2665.7g)

Amount per serving	% Daily Value*
Calories	1727.4

Total Fat 32.8g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3713.0mg	0%
Total Carbohydrate 270.4g	0%
Dietary Fiber 67.3g	0%
Total Sugars 20.5g
Protein 99.3g	0%

Vitamin D 0IU	0%
Calcium 803.6mg	0%
Iron 36.6mg	0%
Potassium 6298.8mg	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: 16.6%

Protein: 22.4%

Carbs: 61.0%