Small Red Beans Recipe

Rinse and Sort Beans

Place the dried small red beans in a colander and rinse under cold water. Pick through to remove any small stones or debris.

Soak (optional but recommended)

Cover the rinsed beans with cold water by 2 inches in a large bowl. Soak for 4–8 hours or overnight. Drain and rinse before cooking. (If short on time, continue without soaking and increase cooking time.)

Simmer the Beans

In a large pot, combine the drained beans, 6 cups of broth and 1 cup of water, and 2 bay leaves. Bring to a gentle boil over medium-high heat, then reduce heat to low and simmer, uncovered, stirring occasionally, until beans are tender, 50–70 minutes if soaked, or 90–110 minutes if unsoaked. Skim any foam from the surface during the first 10–15 minutes of simmering.

While beans simmer, finely dice the onion, celery, and green bell pepper (small dice). Mince the garlic. In a large skillet, heat 2 tbs olive oil over medium heat. Add the diced onion, celery, and bell pepper and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Stir in smoked paprika, ground cumin, and dried thyme to the vegetables and cook 30 seconds to bloom the spices.

If you like a thicker, creamier texture, mash about 1 cup of the cooked beans against the side of the pot and stir back into the pot after the vegetables are ready.

Add the sautéed vegetables and spices to the simmering beans about 15–20 minutes before the beans finish cooking so flavors meld.

About 10 minutes before the beans are done, season with black pepper, salt, and cayenne (if using). Taste and adjust seasoning—add more salt or pepper as needed. If the beans are too thick, add up to 1 cup additional water or broth to reach desired consistency.

Remove and discard the bay leaves. Stir in the chopped parsley or cilantro and 1 tablespoon fresh lemon juice. Let the beans rest off heat for 5 minutes to allow flavors to meld.

Serve warm as a side dish, over rice, or with crusty bread. Leftovers keep in the refrigerator up to 4 days or freeze up to 3 months.