Low Sodium Beans Pottage
Dive into the comforting and wholesome flavors of Low Sodium Beans Pottage, a hearty and nutritious dish perfect for those looking to enjoy a filling meal with minimal salt content. Packed with fiber-rich dried beans and a colorful medley of fresh vegetables like carrots, celery, and red bell peppers, this recipe balances health and taste effortlessly. Seasoned with aromatic herbs, including thyme, oregano, and a touch of black pepper, each spoonful is infused with savoriness while remaining light on sodium. Simmered in low sodium broth for deep, complex flavors, this pottage gets a bright finish with fresh parsley and a splash of lemon juice. Ideal for meal prep or a cozy family dinner, it’s a heartwarming and guilt-free way to indulge in a classic comfort food. Pair it with whole grain bread or steamed veggies for a complete, satisfying meal! Keywords: low sodium beans pottage, healthy comfort food, fiber-rich recipe, low sodium dinner ideas, vegetarian-friendly beans pottage recipe.
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Recipe Information
Ingredients
- 2 cups dried beans (such as navy beans or pinto beans)
- 6 cups water
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery stalks, sliced
- 1 large red bell pepper, diced
- 4 cups low sodium chicken or vegetable broth
- 1 leaf bay leaf
- 1 teaspoon thyme, dried
- 1 teaspoon oregano, dried
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Rinse the dried beans thoroughly in cold water and discard any debris. Soak them overnight in a large bowl covered with water.
Drain and rinse the beans again. Add them to a large pot with 6 cups of fresh water. Bring the beans to a boil, reduce the heat, and let them simmer for 45-60 minutes or until tender. Drain and set aside.
In a separate large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
Add the minced garlic, sliced carrots, celery, and diced red bell pepper. Sauté for an additional 5 minutes until the vegetables begin to soften.
Pour in the low sodium broth and add the cooked beans. Stir in the bay leaf, thyme, oregano, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 45 minutes to an hour, stirring occasionally until the vegetables are very tender and the flavors have melded together.
Remove the bay leaf and stir in the chopped fresh parsley and lemon juice.
Taste and adjust the seasoning if needed. Serve the beans pottage hot, ideally with a side of whole grain bread or steamed vegetables.
Nutrition Facts
Calories |
1902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 780 mg | 34% | |
| Total Carbohydrate | 299.5 g | 109% | |
| Dietary Fiber | 73.5 g | 262% | |
| Total Sugars | 28.0 g | ||
| Protein | 97.2 g | 194% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 998 mg | 77% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 7438 mg | 158% | |
*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.
