Slow-Carb Red Beans The Best Recipes

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Slow-Carb Red Beans

"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."

Ingredients :

• 1 tablespoon olive oil
• 1/2 large yellow onion, finely chopped
• 1/2 large red onion, finely chopped
• 1/2 large red bell pepper, finely chopped
• 1/2 large green bell pepper, finely chopped
• 1 jalapeno chile pepper, finely chopped
• 3 cloves garlic, or more to taste, minced
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon paprika
• 1/8 teaspoon ground dried chipotle pepper
• 1 pinch ground turmeric
• 1 pound dry kidney beans, soaked overnight
• 8 cups chicken broth, or more as needed

Instructions :

Prep : 20M	Cook : 10M	Ready in : 2H40M

• 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.

Notes :

• You can also add 1/4 teaspoon of cumin to the spices. Unfortunately there is a cumin allergy in my home.
• To make it vegetarian, replace chicken broth with vegetable broth.

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