Red Beans with Bell Peppers

Introducing the Bailey Farms Sweet Mini-Peppers. The unique size and taste characteristics of this pepper offer a wide range of recipe options and uses. They are great for parties – just stuff, bake and enjoy!

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1 1/2 lbs small dried red beans
3 Tbsp vegetable oil
3 medium onions, coarsely chopped
2 1/3 cups chopped green bell peppers
2 1/3 cups chopped sweet mini-peppers
6 large garlic cloves, chopped
1 bunch fresh thyme sprigs plus chopped thyme for garnish
6 small bay leaves
1 1/4 tsp ground allspice
9 cups (or more) water


Place beans in large bowl and add enough cold water to cover generously. Let beans soak overnight. Drain beans well.

Heat oil in large pot over medium-high heat. Add onions, green peppers, sweet mini-peppers, and garlic. Saute until onions begin to brown, about 15 minutes. Stir in thyme sprigs, bay leaves, and allspice. Add beans and 9 cups water. Bring to boil, stirring occasionally. Reduce heat to medium-low and simmer uncovered until beans are tender and mixture is thick, stirring occasionally and adding more water by 1/2 cupfuls if dry, about 2 hours and 15 minutes. Season generously with salt and pepper. (Can be made 1 day ahead. Cool briefly. Chill uncovered until cold, then cover and keep chilled. Rewarm, adding water if dry.)

Transfer beans to large bowl. Sprinkle with chopped thyme and serve.

12 servings.

Adapted from Bon Appetit, May 2006.