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Dairy-Free Cuban Frijoles Colorados (Red Beans)

A flavorful and hearty dish of red beans, simmered in a rich, savory sauce. This dairy-free adaptation of Cuban Frijoles Colorados is packed with flavor and perfect as a side or main dish, especially served with rice.

140m6 servings
DAIRY-free
350 cal|20g protein|55g carbs|5g fat|15g fiber

Ingredients

  • about 450 g Dried red kidney beans
  • 8 cups Water
  • 2 tbsp Olive oil
  • 1 large Onion
  • 1 medium Bell pepper (green)
  • 4 cloves Garlic
  • 2 tbsp Tomato paste
  • 0.5 cup Dry red wine
  • 1 tsp Cumin
  • 1 tsp Oregano
  • 1 each Bay leaf
  • 0.5 tsp Smoked paprika
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 1 tsp Sugar

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1Rinse the red kidney beans and soak them in water for at least 4 hours, or preferably overnight.
  2. 2Drain the beans and place them in a large pot with 8 cups of fresh water. Bring to a boil, then reduce heat and simmer for 1.5-2 hours, or until the beans are tender.
  3. 3While the beans are simmering, heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute.
  4. 4Stir in tomato paste and cook for another minute, allowing it to caramelize slightly.
  5. 5Pour in red wine and scrape up any browned bits from the bottom of the skillet. Cook for 2-3 minutes, allowing the alcohol to evaporate.
  6. 6Add the sautéed vegetables and wine mixture to the pot with the beans. Stir in cumin, oregano, bay leaf, smoked paprika, salt, pepper, and sugar. Continue to simmer for another 30-45 minutes, allowing the flavors to meld and the sauce to thicken.
  7. 7Remove bay leaf before serving. Serve hot with rice.

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