Paleo Frijoles Rojos Cocidos Secos

Dive into the wholesome and hearty flavors of **Paleo Frijoles Rojos Cocidos Secos**, a comforting dish that reimagines classic red kidney beans with a paleo-friendly twist. This slow-simmered recipe starts with meticulously soaked dried red beans, enriched by a medley of aromatic spices like cumin, oregano, and paprika. Sautéed onions, garlic, and red bell peppers add depth, while a flavorful low-sodium chicken broth ensures tender, creamy beans with every bite. Perfect for meal prep or as a satisfying side dish, this healthy, gluten-free, and dairy-free recipe is a nutritious way to enjoy protein-packed legumes. With minimal prep and a long, gentle cooking process, you’ll achieve a rich, savory result that’s worth the wait!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:180 mins

Total Time:195 mins

Servings: 6

Ingredients

• 2 cups dried red kidney beans
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 4 garlic cloves, minced
• 1 medium red bell pepper, chopped
• 1 teaspoon cumin powder
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon cayenne pepper (optional)
• 4 cups low-sodium chicken broth
• 1 bay leaf

Directions

Step 1

Begin by rinsing the dried red kidney beans under cold water. Place them in a large bowl and cover with plenty of water. Allow the beans to soak overnight, or for at least 8 hours.

Step 2

After soaking, drain and rinse the beans again. Set them aside.

Step 3

In a large pot over medium heat, add the olive oil. Once hot, add the chopped onion and sauté until translucent, about 5 minutes.

Step 4

Add the minced garlic and chopped red bell pepper to the pot. Sauté for another 2 minutes until fragrant.

Step 5

Stir in the cumin powder, dried oregano, paprika, sea salt, black pepper, and cayenne pepper (if using). Cook for 1 minute to allow the spices to become aromatic.

Step 6

Add the soaked and drained beans to the pot and stir to combine with the spices and vegetables.

Step 7

Pour in the low-sodium chicken broth and add the bay leaf. Bring the mixture to a boil.

Step 8

Once boiling, reduce the heat to low and cover the pot. Let the beans simmer for about 2.5 to 3 hours, or until they are tender and creamy. Stir occasionally to prevent sticking.

Step 9

After cooking, check seasoning and adjust with more salt and pepper if needed.

Step 10

Remove the bay leaf before serving. Serve hot, garnished with fresh herbs if desired.

Nutrition Facts

Serving size	(1711.3g)

Amount per serving	% Daily Value*
Calories	1790.9

Total Fat 35.0g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2722.7mg	0%
Total Carbohydrate 275.2g	0%
Dietary Fiber 68.8g	0%
Total Sugars 25.8g
Protein 107.3g	0%

Vitamin D 0IU	0%
Calcium 686.2mg	0%
Iron 36.6mg	0%
Potassium 6333.9mg	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: 17.1%

Protein: 23.3%

Carbs: 59.7%