Vegetarian Frijoles Rojos (Red Beans)

Transform your weeknight meals with this hearty and flavorful Vegetarian Frijoles Rojos (Red Beans) recipe, a comforting dish packed with protein and bold spices. Perfectly tender red kidney beans simmered in a rich medley of sautéed onions, garlic, and colorful bell peppers, enhanced with warming cumin, aromatic oregano, and a hint of chili powder for a smoky depth of flavor. With a base of savory vegetable broth and a touch of fresh tomatoes, this plant-based main course is as nourishing as it is satisfying. Serve these creamy red beans with a squeeze of zesty lime and a sprinkle of fresh cilantro for a vibrant finish. Whether on their own or paired with rice, tortillas, or crusty bread, this dish is an easy-to-make, wholesome classic that’s sure to impress. Plus, it’s naturally gluten-free and perfect for meal prep!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:140 mins

Total Time:155 mins

Servings: 4

Ingredients

• 1 cup Dried red kidney beans
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 cloves Garlic, minced
• 1 medium Green bell pepper, diced
• 1 medium Red bell pepper, diced
• 2 medium Tomato, chopped
• 1 teaspoon Ground cumin
• 1 teaspoon Dried oregano
• 2 teaspoons Chili powder
• 4 cups Vegetable broth
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 Bay leaf
• 0.25 cup Cilantro, chopped (optional)
• 4 Lime wedges for serving

Directions

Step 1

Rinse the dried red kidney beans under cold water and remove any debris or damaged beans.

Step 2

Place the beans in a large bowl, cover with plenty of water, and soak overnight or for at least 8 hours.

Step 3

Drain the soaked beans and rinse them again under cold water.

Step 4

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

Step 5

Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.

Step 6

Add the diced green and red bell peppers to the pot and cook for another 5 minutes, stirring occasionally.

Step 7

Stir in the chopped tomatoes, ground cumin, dried oregano, and chili powder, cooking for 2 minutes until fragrant.

Step 8

Add the drained beans to the pot, then pour in the vegetable broth.

Step 9

Add salt, black pepper, and the bay leaf.

Step 10

Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 2 hours or until the beans are tender.

Step 11

Check the beans occasionally and add more broth or water if they appear dry.

Step 12

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

Step 13

Stir in the chopped cilantro if using, and serve with lime wedges on the side.

Nutrition Facts

Serving size	(1867.2g)

Amount per serving	% Daily Value*
Calories	1487.2

Total Fat 40.4g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 4778.8mg	0%
Total Carbohydrate 224.2g	0%
Dietary Fiber 56.5g	0%
Total Sugars 38.3g
Protein 72.0g	0%

Vitamin D 0IU	0%
Calcium 576.5mg	0%
Iron 27.2mg	0%
Potassium 5953.1mg	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: 23.5%

Protein: 18.6%

Carbs: 57.9%