Lebanese Navy Beans with Tomatoes and Onion
Experience the comforting flavors of the Mediterranean with this Lebanese Navy Beans with Tomatoes and Onion recipe, a hearty one-pot dish perfect for any occasion. Tender navy beans are simmered with ripe tomatoes, caramelized onions, and a fragrant blend of cumin and paprika, creating a rich, flavorful sauce. This vegan-friendly recipe highlights wholesome ingredients like garlic and olive oil, making it both nutritious and satisfying. With minimal prep and a slow cooking process that infuses deep flavors, this dish is perfect served alongside warm pita bread or fluffy rice. Garnished with fresh parsley, it’s a perfect balance of earthy, savory, and slightly tangy tastes, ideal for a cozy family dinner or meal prep.
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Recipe Information
Ingredients
- 1 cup Dried navy beans
- 3 tablespoons Olive oil
- 1 large Yellow onion
- 3 cloves Garlic cloves
- 4 medium Ripe tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 3 cups Water
- 2 tablespoons Chopped parsley (for garnish)
Instructions
Rinse the dried navy beans thoroughly under cold water, then soak them in a large bowl of water for 6-8 hours or overnight.
After soaking, drain the beans and rinse again. Set aside.
Heat the olive oil in a large pot over medium heat.
Finely chop the yellow onion and add it to the pot. Sauté for 5-7 minutes or until the onion is soft and translucent.
Mince the garlic cloves and add them to the pot. Sauté for an additional 1-2 minutes until fragrant, taking care not to burn the garlic.
Dice the ripe tomatoes and stir them into the pot. Cook for 5-7 minutes until they begin to break down into a sauce.
Add the tomato paste, ground cumin, paprika, salt, and black pepper to the pot. Stir well to combine.
Add the soaked and rinsed navy beans to the pot and stir to coat them in the sauce.
Pour in 3 cups of water and bring the mixture to a boil.
Reduce the heat to low, cover the pot with a lid, and let the beans simmer gently for 1-1.5 hours, or until the beans are tender and the sauce has thickened. Stir occasionally and add more water if needed to prevent sticking.
Taste and adjust seasoning with additional salt or black pepper if desired.
Serve warm, garnished with chopped parsley. This dish pairs well with freshly baked pita bread or plain white rice.
Nutrition Facts
Calories |
1260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2450 mg | 107% | |
| Total Carbohydrate | 167.3 g | 61% | |
| Dietary Fiber | 42.1 g | 150% | |
| Total Sugars | 27.7 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 481 mg | 37% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 4681 mg | 100% | |
*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.
