Slow-Carb Red Beans recipe
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Ingredients
- 1 tablespoon olive oil ½ large yellow onion, finely chopped ½ large red onion, finely chopped ½ large red bell pepper, finely chopped ½ large green bell pepper, finely chopped 1 jalapeno chile pepper, finely chopped 3 cloves garlic, or more to taste, minced ½ teaspoon sea salt ½ teaspoon ground black pepper ¼ teaspoon paprika ⅛ teaspoon ground dried chipotle pepper 1 pinch ground turmeric 1 pound dry kidney beans, soaked overnight 8 cups chicken broth, or more as needed
Nutrition Info
- 192.2 caloriescarbohydrate: 31.6 gcholesterol: 4.8 mgfat: 2.4 gfiber: 7.6 gprotein: 11.6 gsaturatedFat: 0.3 gservingSize: -sodium: 1025.8 mgsugar: 3.1 gtransFat: : -unsaturatedFat: : -
Directions Slow-Carb Red Beans
Directions
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Heat olive oil in a large pot over medium-high heat. Add onions, cook for 1 minute. Add peppers and garlic, cook until soft, about 10 minutes. Season with salt, pepper, paprika, chipotle, and turmeric. Cook until fragrant, about 1 minute.
Drain beans and add to the pot. Pour in enough chicken broth to cover beans. Bring to a boil over high heat. Reduce heat to medium-low and cook, stirring every 20 minutes and adding more broth if needed, until tender, about 2 hours.