Ingredients:

  • 2 cups (300g) dried red kidney beans, rinsed and drained
  • 4 cups (960ml) vegetable or chicken broth
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • Cooked white rice or cornbread (optional)
  • Fresh parsley or cilantro for garnish (optional)

Instructions:

  1. Rinse and drain dried beans; soak if desired for quick cooking.
  2. Heat olive oil in a large pot over medium heat.
  3. Add diced onion; sauté until translucent (about 5 minutes).
  4. Add garlic; sauté for another minute until fragrant.
  5. Stir in smoked paprika, oregano, and cumin; cook for 1 minute.
  6. Add the drained red beans and broth; stir to combine.
  7. Bring to a boil, then reduce heat to low and cover.
  8. Cook for about 30 minutes, stirring occasionally, until beans are tender.
  9. Season with salt and pepper to taste.
  10. Serve over rice or with cornbread, garnished with parsley or cilantro.