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Slow-Carb Red Beans

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"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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2 h 40 m servings 192
Original recipe yields 10 servings


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  1. 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.
  2. 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.


  • Cook's 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.

Nutrition Facts

Per Serving: 192 calories; 2.4 31.6 11.6 5 1026 Full nutrition

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