small red beans recipe
The Best small red beans recipe
I’ve been making this small red beans recipe for years, and it’s always a hit with my family. It’s a classic dish that’s easy to prepare and packed with flavor.
I love that it’s a one-pot wonder, meaning I can cook the beans, onions, garlic, and spices all in one pot. The result is a hearty, comforting meal that’s perfect for a weeknight dinner or a special occasion.
My kids love helping me in the kitchen, especially when we’re cooking up a big pot of these delicious beans. They enjoy mashing them up with some butter and serving them alongside some crusty bread or over rice.
It’s a great way to get them involved in cooking and teach them about the importance of using fresh ingredients. I’ve also found that this recipe is a great way to get in some extra fiber and nutrients, especially during the winter months when fresh vegetables can be scarce.
The slow-cooked beans are rich in antioxidants and have been shown to have numerous health benefits, making this recipe a guilt-free pleasure. As an added bonus, the leftovers are just as delicious the next day, so feel free to make a big batch and store it in the fridge or freezer for later use.
This recipe has been passed down through generations of my family, and I’m so glad I can share it with you today.
Slow-Simmered Small Red Beans
Small red beans are cooked low and slow with aromatics until tender and creamy. This hearty dish is perfect as a side or served over rice for a satisfying meal.
🥘Ingredients
For the Beans
For the Aromatics
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow-Simmered Small Red Beans Works
This small red beans recipe is always a good idea for any occasion – whether you’re hosting a big family gathering or just need a comforting meal on a chilly evening. One of my favorite things about this recipe is how easily it can be scaled up or down depending on your needs.
If you’re looking for leftovers that will last all week, simply double or triple the recipe! And don’t forget – these delicious little morsels freeze beautifully, so feel free to stash some away in your freezer for future meals.
❓ Frequently Asked Questions About Slow-Simmered Small Red Beans
Q: What type of beans are best for this recipe?
A: For this small red beans recipe, you’ll want to use dried kidney beans. They’re relatively inexpensive and have a rich, earthy flavor that pairs perfectly with the onions and garlic. You can also use pinto or black beans if you prefer, but kidney beans are my personal favorite.
Q: How long do I need to soak the beans?
A: To ensure your beans cook properly, you’ll want to soak them overnight or for at least 8 hours before cooking them. This allows them to rehydrate and reduces their cooking time significantly.
Q: Can I use canned beans instead?
A: While it’s technically possible to use canned beans, they won’t have the same texture or flavor as cooked dried beans. If you do choose to use canned beans, be sure to rinse them thoroughly before adding them to your recipe.
Q: What kind of liquid should I use when cooking the beans?
A: For this recipe, you’ll want to use either beef broth or vegetable broth as your liquid of choice. Both options will add depth and richness to your finished dish without overpowering the flavors of the onions and garlic.
Q: Can I make this recipe in a slow cooker?
A: Yes! Simply brown the onions and garlic in a skillet before transferring everything to your slow cooker with the remaining ingredients. Cook on low for 8-10 hours or high for 4-6 hours before serving.
