Black Eyed Beans and Broccoli
Delight in the wholesome flavors of this vibrant Black-Eyed Beans and Broccoli recipe, a satisfying, nutrient-packed dish that's perfect for busy weeknights or a casual dinner gathering. Featuring tender black-eyed beans, crisp broccoli florets, and a richly spiced tomato base infused with smoked paprika and ground cumin, this dish is bursting with both flavor and health benefits. A drizzle of lemon juice adds a zesty finish, while the optional garnish of fresh parsley brings a pop of color and herbal freshness. Ready in just 45 minutes, this vegan and gluten-free recipe is easy to prepare and can be served as a hearty main or a versatile side dish alongside rice, quinoa, or crusty bread. Packed with plant-based protein, a medley of textures, and bold, smoky notes, this dish is sure to become a family favorite.
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Recipe Information
Ingredients
- 1 cup Black-eyed beans (dried or canned, drained and rinsed)
- 2 cups Broccoli florets
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 large Tomato, diced
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Vegetable stock
- 1 tablespoon Lemon juice
- 1 tablespoon Fresh parsley, chopped (optional, for garnish)
Instructions
If using dried black-eyed beans, soak them in water overnight, then drain and rinse. Cook them in a large pot of boiling water for about 45–60 minutes until tender. Drain and set aside. If using canned beans, simply drain and rinse them.
Heat a large skillet or sauté pan over medium heat and add the olive oil.
Once hot, add the chopped onion and sauté for about 5 minutes until softened and translucent.
Add the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
Stir in the diced tomato, ground cumin, smoked paprika, salt, and pepper. Cook for about 3–4 minutes until the tomato softens and the spices are fragrant.
Add the black-eyed beans to the skillet and mix well to coat them in the spice mixture.
Pour in the vegetable stock and bring the mixture to a gentle simmer. Cook for about 5 minutes, allowing the flavors to meld together.
Meanwhile, steam the broccoli florets until tender but still slightly crisp, about 4–5 minutes. Alternatively, you can blanch them in boiling water for 2–3 minutes, then transfer them to an ice bath to maintain their bright green color.
Add the steamed broccoli to the skillet with the beans and gently mix to combine.
Remove the skillet from heat and drizzle the lemon juice over the dish for a fresh, zesty flavor.
Taste and adjust seasoning if necessary.
Serve warm, garnished with freshly chopped parsley, if desired. This dish pairs beautifully with rice, quinoa, or crusty bread.
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1542 mg | 67% | |
| Total Carbohydrate | 79.4 g | 29% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 20.3 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1453 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
