Name: Slow-Carb Red Beans recipe
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

All Recipes Side Dish

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 calories carbohydrate: 31.6 g cholesterol: 4.8 mg fat: 2.4 g fiber: 7.6 g protein: 11.6 g saturatedFat: 0.3 g servingSize: - sodium: 1025.8 mg sugar: 3.1 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

10 servings

Recipe Note

Slow-carb diet friendly. We eat this daily. Keep it in stock. I separate this into mini food storage containers and freeze for an easy side dish to reheat when I don't have free time. Make sure to soak kidney beans the night before.

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