Frijoles Rojos (Costa Rican–Inspired Red Kidney Beans)

This recipe is a staple in my home, inspired by the Costa Rican dish Chifrijo—a comforting bowl layered with rice, beans, tomato salsa (chimichurri), avocado, chicharrón (fried pork), and tortilla chips. In this version, we spotlight the beans, cooked with a vibrant sofrito of culantro coyote (the long leaf type), onion, peppers, and garlic.

These beans are not only delicious but also packed with plant-based protein, fiber, folate, iron, and antioxidants—making them a wholesome choice for heart health and digestive support.

Equipment

• Large bowl

• Strainer

• Instapot, pressure cooker, or large pot

• Cutting board

• Knife

Ingredients

• 28–30 oz (4–4.5 cups) large red kidney beans, dry and picked over

• 4–6 cups water for soaking + 8 cups of water for cooking

• 4 large culantro coyote leaves, minced (sub: cilantro + a pinch of ground cumin)

• ½ cup chopped onion

• ½ cup chopped pepper

• 2 tsp minced garlic (about 2 cloves)

• 1 stalk celery (about ¼ cup), chopped

• 2 Tbsp olive oil

• 2 tsp kosher salt

• ¼ tsp ground black pepper (optional)

Directions

1. Rinse & Soak
   Place the beans in a strainer and rinse under cold water until the water runs clear. Transfer to a large bowl, cover with 4–6 cups of water, and soak for at least 1 hour. Drain before cooking.

2. Prepare the Sofrito
In your Instant Pot (set to “Sauté”) or a regular pot over medium-high heat, add olive oil. Sauté the culantro coyote, onion, peppers, garlic, and celery until golden brown and fragrant.

3. Add Beans
Drain the soaked beans and add them to the sofrito mixture. Sauté for 2–3 minutes to let them absorb the flavor.

4. Cook the Beans

• Instant Pot: Add 8 cups of water and salt. Select the “Beans” setting and cook at high pressure for 20 minutes. Make sure to follow instructions for your specific Instant Pot.

• Pressure Cooker: Add water and salt as needed. Follow your manufacturer’s instructions and cook for 20 minutes.

• Regular Pot: Add water and salt, bring to a boil, then reduce the heat to medium-low. Cover and simmer for about 1 hour or until the beans are tender.

5. Taste & Finish
Adjust salt to taste, and add pepper if desired. For a creamier broth, mash a few beans against the side of the pot and stir.

Serving Ideas

• Serve over steamed rice, topped with fresh tomato salsa (chimichurri) and avocado slices.

• Pair with corn tortillas, plantain chips, or even spoon over roasted vegetables for a hearty, plant-forward meal.

• Sprinkle with a squeeze of lime juice or a handful of cilantro for brightness.

Nutrition Tip

Red beans are rich in plant protein and soluble fiber, which help keep you full longer and support healthy cholesterol levels. The vitamin C in salsa and avocado enhances the absorption of plant-based iron from the beans—making this meal both flavorful and nutritionally smart.

Looking for more ways to boost your daily grain intake? Check out our recipe section for more delicious, nutrient-rich meal ideas!

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