Gluten-Free Savory Stewed Beans
Cozy up with a bowl of hearty, Gluten-Free Savory Stewed Beans—an easy yet flavorful recipe perfect for health-conscious comfort food lovers. Featuring wholesome dried black beans, a medley of fresh vegetables, and aromatic spices like thyme and paprika, this dish is simmered to perfection in a rich vegetable broth for maximum flavor. Naturally gluten-free and packed with plant-based goodness, this protein-rich stew is not only nourishing but also deeply satisfying. A light overnight soak transforms the beans into tender gems, while the long, slow simmer infuses every bite with irresistible savory warmth. Serve hot, adorned with a sprinkle of fresh parsley, for a nutritious main course or side dish that’s perfect for chilly evenings. With minimal prep and simple ingredients, it’s an easy-to-follow recipe that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 1 cup Dried black beans
- 2 tablespoons Olive oil
- 1 large Onion, diced
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 2 medium Carrot, diced
- 2 stalks Celery stalk, diced
- 1 14-ounce can Canned diced tomatoes
- 4 cups Vegetable broth
- 1 leaf Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Rinse the dried black beans thoroughly under running water. Place them in a large bowl and cover with cold water. Allow the beans to soak overnight, or for at least 8 hours.
Drain and rinse the soaked beans, then set aside.
In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion becomes translucent and fragrant, approximately 5 minutes.
Add the diced red bell pepper, carrot, and celery to the pot. Cook while stirring frequently for another 5 minutes until the vegetables begin to soften.
Stir in the canned diced tomatoes, including their juice, and cook for another 2 minutes to combine the flavors.
Add the soaked and drained beans to the pot, followed by the vegetable broth.
Bring the mixture to a boil over high heat, then reduce to a simmer. Add the bay leaf, dried thyme, paprika, salt, and black pepper.
Cover the pot partially, allowing some steam to escape, and let the mixture simmer gently for about 1.5 to 2 hours, or until the beans are tender and the flavors are well-developed.
Stir occasionally during cooking, adding more broth or water if the stew becomes too thick.
Once the beans are cooked to desired tenderness, remove the bay leaf, and adjust seasoning with additional salt and pepper if necessary.
Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5939 mg | 258% | |
| Total Carbohydrate | 162.5 g | 59% | |
| Dietary Fiber | 50.2 g | 179% | |
| Total Sugars | 49.6 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 588 mg | 45% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 5104 mg | 109% | |
*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.
