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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Recipe Summary

prep:
20 mins
cook:
2 hrs 20 mins
total:
2 hrs 40 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

192 calories; protein 11.6g; carbohydrates 31.6g; fat 2.4g; cholesterol 4.8mg; sodium 1025.8mg. Full Nutrition
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