Giant Chipotle White Beans
Warm, smoky, and bursting with bold flavors, Giant Chipotle White Beans is the ultimate comfort food for plant-based enthusiasts and hearty meal lovers alike. This recipe features tender, slow-cooked gigante or lima beans bathed in a rich broth infused with chipotle peppers, smoked paprika, and cumin for a robust, slightly spicy kick. A medley of sautéed onions, garlic, and diced tomatoes creates the perfect base for a dish that’s both nourishing and deeply satisfying. Topped with fresh parsley or cilantro and a squeeze of lime, this one-pot wonder is ideal for meal prep or a cozy weeknight dinner. Serve it with crusty bread, over rice, or alongside a crisp green salad for a versatile, flavor-packed meal everyone will love. Perfect for those seeking vegetarian, high-protein, or gluten-free options, this recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 2 cups dried giant white beans (e.g., gigante or lima beans)
- 8 cups water
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 2 chipotle peppers in adobo sauce, chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 14-ounce can diced tomatoes, canned
- 2 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley or cilantro, chopped, for garnish
- 4 lime wedges, for serving
Instructions
Rinse the dried white beans under cold water and pick out any debris. Place the beans in a large bowl and cover them with water by about 2 inches. Soak overnight or for at least 8 hours.
Drain and rinse the soaked beans. Place them in a large pot with 8 cups of fresh water. Bring to a boil, then reduce the heat to a gentle simmer. Cook for 60-75 minutes, or until the beans are tender but not falling apart. Drain the beans and set aside.
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 5-6 minutes, until translucent and softened.
Add the minced garlic, chopped chipotle peppers, ground cumin, and smoked paprika to the onions. Cook for 1-2 minutes, stirring often, until fragrant.
Stir in the canned diced tomatoes and their juices, followed by the cooked white beans. Mix well to combine.
Pour in the vegetable broth and add the salt and black pepper. Stir, then bring the mixture to a simmer. Reduce the heat to low, cover, and cook for 20-25 minutes, allowing the flavors to meld together.
Taste and adjust seasonings if needed. If the mixture looks too thick, add a splash of water or broth to loosen it to your desired consistency.
Serve warm, garnished with chopped parsley or cilantro. Squeeze fresh lime juice over the beans just before eating for a bright, tangy finish. Pair with crusty bread, rice, or a fresh green salad, if desired.
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 683 mg | 30% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 5.9 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1273 mg | 27% | |
*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.
