Slow-Carb Red Beans recipe

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1 tablespoon olive oil
½ large yellow onion, finely chopped
½ large red onion, finely chopped
½ large red bell pepper, finely chopped
½ large green bell pepper, finely chopped
1 jalapeno chile pepper, finely chopped
3 cloves garlic, or more to taste, minced
½ teaspoon sea salt
½ teaspoon ground black pepper
¼ teaspoon paprika
⅛ teaspoon ground dried chipotle pepper
1 pinch ground turmeric
1 pound dry kidney beans, soaked overnight
8 cups chicken broth, or more as needed

Nutrition Info

192.2 calories
carbohydrate: 31.6 g
cholesterol: 4.8 mg
fat: 2.4 g
fiber: 7.6 g
protein: 11.6 g
saturatedFat: 0.3 g
servingSize: -
sodium: 1025.8 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -


  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.

Recipe Yield

10 servings

Recipe Note

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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