D Btag Beans Aka Atomite Beans
Elevate your comfort food game with “D Btag Beans aka Atomite Beans,” a rich and flavorful dish featuring tender pinto beans simmered in a smoky, spiced tomato base. This recipe combines pantry staples like tomato paste, smoked paprika, and cumin with the earthy heartiness of beans, creating a dish that’s as wholesome as it is satisfying. Perfect as a main dish served with rice or cornbread, or as a delicious topping for baked potatoes, these beans deliver robust flavor with minimal effort. With a slow simmer that allows the spices to meld beautifully, this recipe is ideal for a cozy dinner or meal prep. Plus, it’s vegan-friendly, customizable with a hint of cayenne for extra heat, and garnished with fresh cilantro for the perfect finishing touch.
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Recipe Information
Ingredients
- 2 cups dry pinto beans
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1.5 teaspoons cumin powder
- 0.25 teaspoon cayenne pepper (optional)
- 4 cups vegetable broth
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Rinse the dry pinto beans thoroughly under cold water, removing any debris or stones. Soak the beans in water overnight or for at least 8 hours.
Drain and rinse the soaked beans before cooking.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and sauté for 4–5 minutes until softened and translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the tomato paste, smoked paprika, cumin powder, and cayenne pepper (if using). Stir well to combine and let the spices cook for 1–2 minutes.
Pour in the vegetable broth and add the soaked and rinsed beans. Stir to combine.
Add the bay leaf, then bring the mixture to a gentle simmer.
Cover the pot with a lid, leaving a small gap for steam to escape. Simmer the beans on low heat for approximately 90–120 minutes, or until the beans are tender. Stir occasionally and add more broth or water if needed.
Once the beans are fully cooked, remove the bay leaf and season with salt and black pepper to taste.
Serve hot, optionally garnished with fresh chopped cilantro. These beans pair wonderfully with rice, cornbread, or as a hearty topping for baked potatoes.
Nutrition Facts
Calories |
2105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4679 mg | 203% | |
| Total Carbohydrate | 334.5 g | 122% | |
| Dietary Fiber | 78.5 g | 280% | |
| Total Sugars | 25.3 g | ||
| Protein | 106.7 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 679 mg | 52% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 7928 mg | 169% | |
*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.
