Slow-Carb Red Beans
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Ingredients2 h 40 m servings 192
Original recipe yields 10 servings
- 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.
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- 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.
Per Serving: 192 calories; 2.4 31.6 11.6 5 1026 Full nutrition