Red Bean Recipe

Rinse and soak

Place 2 cups dried red beans in a colander and rinse under cold water, removing any stones or debris. Transfer to a large bowl and cover with at least 6 cups fresh water. Soak 6–8 hours or overnight. For a quick soak, bring beans and 6 cups water to a boil for 2 minutes, then remove from heat and let sit, covered, for 1 hour.

After soaking, drain and rinse the beans. Reserve.

In a large heavy-bottomed pot or Dutch oven, heat 2 tbs oil over medium heat until shimmering.

Add diced onion, carrot, and celery. Sauté, stirring occasionally, until softened and beginning to color, about 6–8 minutes.

Add smashed garlic and cook 30–60 seconds until fragrant, careful not to burn.

Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize slightly, which deepens flavor.

Add the drained beans to the pot with the vegetables. Pour in 4 cups of water (reserve remaining water). Add 2 bay leaves and the smoked paprika and cumin. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover partially (lid offset to allow steam to escape), and simmer gently until beans are tender, 60–90 minutes depending on bean age and type. Check every 20–30 minutes, stirring and adding additional water as needed to keep beans submerged (use up to remaining reserved water or more, total liquid about 8–10 cups).

If foam accumulates on top in the first 10–15 minutes, skim it off with a spoon.

When beans are tender and some beans have begun to break down, season with 1.5 tsp kosher salt and 1 tsp ground black pepper. Taste and adjust; add up to another 0.5–1 tsp salt if needed.

Stir in 1 tsp red wine vinegar and optional 1/2 tsp sugar or maple syrup to balance acidity and round the flavors. Remove and discard bay leaves.

If you prefer a thicker, creamier texture, mash about 1 cup of the cooked beans against the side of the pot with a spoon and stir to incorporate, or pulse 1/2 cup in a blender and fold back in.

Turn off heat and stir in chopped parsley or cilantro (2 tbs). Adjust seasonings and add hot sauce or chili flakes if desired.

Ladle red beans over cooked rice or serve with crusty bread. Garnish with an extra sprinkle of fresh herbs and a drizzle of olive oil if desired.

Leftovers keep in an airtight container in the refrigerator for 3–4 days, or freeze up to 3 months.