Vegan Frijoles Rojos (Red Beans)

Infused with bold Latin-inspired flavors, Vegan Frijoles Rojos (Red Beans) is a hearty, plant-based dish that’s as comforting as it is nourishing. This slow-simmered recipe starts with tender red kidney beans soaked overnight, then cooked to perfection with aromatic spices like cumin, smoked paprika, and oregano. A medley of fresh ingredients, including sautéed onion, garlic, red bell pepper, and optional jalapeño for a touch of heat, creates a flavorful base, while canned tomatoes and vegetable broth provide a rich, savory depth. Finished with a sprinkle of fresh cilantro and a squeeze of lime juice, this protein-packed recipe is ideal for cozy weeknight dinners or as a side for your favorite Mexican-inspired dishes. Simple, wholesome, and bursting with flavor, this vegan twist on a classic is sure to become a household favorite!

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 1 cup dried red kidney beans
• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 4 minced garlic cloves
• 1 medium, diced red bell pepper
• 1 medium, minced (optional) jalapeño pepper
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 14 ounces canned tomatoes
• 4 cups vegetable broth
• 2 bay leaves
• 0.25 cup, chopped cilantro
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cut into wedges lime

Directions

Step 1

Start by rinsing the dried red kidney beans. Place them in a large bowl, cover them with water, and let them soak overnight or for at least 8 hours.

Step 2

Once soaked, drain and rinse the beans thoroughly under cold water.

Step 3

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until they begin to soften.

Step 4

Add the minced garlic, diced red bell pepper, and minced jalapeño pepper (if using). Cook for another 3-4 minutes, stirring occasionally.

Step 5

Stir in the ground cumin, smoked paprika, and dried oregano, and cook for an additional 30 seconds to a minute until fragrant.

Step 6

Add the soaked and rinsed red kidney beans to the pot, along with the canned tomatoes, vegetable broth, and bay leaves.

Step 7

Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for 1.5 to 2 hours, or until the beans are tender. Stir occasionally to prevent sticking.

Step 8

Once the beans are cooked, remove the bay leaves, and season with salt and black pepper to taste.

Step 9

Stir in the chopped cilantro, and cook for another 5 minutes to blend the flavors.

Step 10

Serve the Vegan Frijoles Rojos hot with lime wedges on the side for squeezing over the top, if desired.

Nutrition Facts

Serving size	(1848.5g)

Amount per serving	% Daily Value*
Calories	1576.8

Total Fat 51.5g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 8.9g
Cholesterol 7.9mg	0%
Sodium 5180.2mg	0%
Total Carbohydrate 219.1g	0%
Dietary Fiber 56.3g	0%
Total Sugars 40.0g
Protein 71.6g	0%

Vitamin D 0IU	0%
Calcium 643.9mg	0%
Iron 27.3mg	0%
Potassium 5927.7mg	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: 28.5%

Protein: 17.6%

Carbs: 53.9%