Slow Cooked Kidney Beans

Slow Cooked Kidney Beans

It is hard to find a good bean recipe that doesn’t contain pork of any kind.  Even buying canned beans, you have to read the label carefully to make sure that it’s pork-free.  It’s nice to find a slow cooked bean recipe that is just beans and seasoning.


¾ cup dried kidney beans
1 tsp salt
¼ cup olive oil
4 cloves garlic, chopped
1 yellow onion, diced
1 red bell pepper, chopped
2 tsp chopped parsley
1 TBS chili powder
2 tsp ground cumin
2 tsp paprika
2 tsp ground turmeric
2 TBS unsalted tomato paste
hot sauce to taste


pan or bowl to soak the beans
pan to cook the beans
large pot with a lid
sharp knife
cutting board
measuring cups/spoons


Sort the beans and place in a bowl (or a pan – I typically use the pan in which I’m going to cook them).  Cover with water and let soak overnight – OR – cover with water and bring to a boil.  Boil for 1 minute, turn off heat, cover, and let sit for 2 hours.

Drain the soaking liquid.  Place in pan and cover with hot tap water.  Bring to a boil.  Cover.  Reduce heat.  Simmer for about 1½ hours or until the beans are tender.

Drain the beans but reserve the liquid.

Chop the onion and bell pepper.


Heat oil in a large pot (or a dutch oven) over medium heat.

Sauté garlic, onion, bell pepper, parsley, chili powder, cumin, paprika, turmeric, salt and pepper, until onions are tender.

Stir in kidney beans and about ¼ cup of the reserved liquid.

Stir in unsalted tomato and hot sauce.

Reduce heat to low, cover and simmer for an hour, stirring occasionally. Add more bean liquid and/or water if necessary so that beans don’t dry out.


6 servings

No cholesterol
High in dietary fiber
High in vitamin A
Very high in vitamin C

This recipe can easily be doubled to serve large crowds.  It is the perfect add to any potluck supper or summertime picnic.

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?


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