Ingredients:
- 1 (1-pound) package Camellia Brand Small Red Beans
- 1 tablespoon coconut oil (or vegetable oil)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño pepper, seeded and diced
- 4 cups chicken or vegetable broth
- 2 tablespoons tomato paste
- 2 teaspoons smoked paprika
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground clove
- 1/2 cup chopped cilantro
- 1 large bell pepper, chopped
- 2-3 medium potatoes, cut into bite-size chunks, about 2 cups
- Hot sauce, to taste
- Salt, to taste
- 3-4 cups hot cooked rice
- Chopped cilantro, for garnish
Directions:
- Rinse and sort beans; soak if desired (soaking Small Red Beans is optional).
- In a Dutch oven or soup pot, heat oil and add onion, garlic, and jalapeño; cook and stir over medium heat until onion is soft and translucent, about 5 minutes.
- Increase to high heat, add broth and beans and bring to a boil for 10 minutes.
- Reduce heat and simmer, stirring occasionally, for 1 hour or until beans are tender. Add water or broth if needed to keep beans covered while cooking.
- Add remaining ingredients and continue simmering on low heat, stirring occasionally, until potatoes are tender, about 20-30 minutes. For extra creamy beans, smash a few spoonfuls of beans against the inside of the pot.
- Season to taste with hot sauce and salt.
- Serve with hot cooked rice; garnish with chopped cilantro.