Crazy Beans
Get ready to spice up your dinner routine with "Crazy Beans," a flavorful, protein-packed dish perfect for vegetarians and bean lovers alike! This hearty recipe features a medley of black beans, kidney beans, and cannellini beans simmered in a rich, smoky tomato-based sauce infused with bold spices like cumin, paprika, chili powder, and a hint of cayenne for optional heat. Sautéed onions, garlic, and red bell peppers add depth and sweetness, while a touch of brown sugar balances the savory flavors. Ready in just 40 minutes, "Crazy Beans" is a versatile, one-pot wonder that’s great as a standalone dish or served over rice, cornbread, or baked potatoes. Garnish with fresh cilantro for a vibrant finish! Perfect for busy weeknights or meal prep, this easy, nutritious recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 15-ounce can canned black beans, drained and rinsed
- 1 15-ounce can canned kidney beans, drained and rinsed
- 1 15-ounce can canned cannellini beans, drained and rinsed
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1 tablespoon brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large saucepan or Dutch oven over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the diced red bell pepper and cook for 4-5 minutes until softened.
Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor.
Add the black beans, kidney beans, and cannellini beans to the pot and mix well.
Pour in the vegetable broth and stir to combine.
Add the brown sugar, ground cumin, paprika, chili powder, cayenne pepper (if using), salt, and black pepper. Mix thoroughly.
Reduce the heat to low and let the beans simmer for 20 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning as needed.
Garnish with fresh cilantro before serving, if desired.
Serve hot as a side dish or with rice, cornbread, or over baked potatoes for a hearty meal.
Nutrition Facts
Calories |
1618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4700 mg | 204% | |
| Total Carbohydrate | 252.8 g | 92% | |
| Dietary Fiber | 75.2 g | 269% | |
| Total Sugars | 29.0 g | ||
| Protein | 80.1 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 615 mg | 47% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 4947 mg | 105% | |
*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.
