Slow-Carb Red Beans

Name: Slow-Carb Red Beans
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

14 ingredients

2 steps

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

Directions

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.