Slow-Carb Red Beans

• 1 tablespoon olive oil
• 1/2 large yellow onion, finely chopped
• 1/2 large red onion, finely chopped
• 1/2 large red bell pepper, finely chopped
• 1/2 large green bell pepper, finely chopped
• 1 jalapeno chile pepper, finely chopped
• 3 cloves garlic, or more to taste, minced
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon paprika
• 1/8 teaspoon ground dried chipotle pepper
• 1 pinch ground turmeric
• 1 pound dry kidney beans, soaked overnight
• 8 cups chicken broth, or more as needed

1. Heat olive oil in a large pot over medium-high heat. Add onions; cook for 1 minute. Add peppers and garlic; cook until soft, about 10 minutes. Season with salt, pepper, paprika, chipotle, and turmeric. Cook until fragrant, about 1 minute.
2. Drain beans and add to the pot. Pour in enough chicken broth to cover beans. Bring to a boil over high heat. Reduce heat to medium-low and cook, stirring every 20 minutes and adding more broth if needed, until tender, about 2 hours.

olive oil, yellow onion, red onion, red bell pepper, green bell pepper, chile pepper, garlic, salt, ground black pepper, paprika, pepper, ground turmeric, kidney beans, chicken broth

Taken from www.allrecipes.com/recipe/270286/slow-carb-red-beans/ (may not work)