Low Sodium Hearty Beans with Vegetables
Indulge in the comforting flavors of "Low Sodium Hearty Beans with Vegetables," a wholesome and nutritious dish that's perfect for a satisfying meal. This recipe combines protein-packed dried kidney and cannellini beans with a vibrant medley of fresh vegetables, including carrots, celery, and red bell pepper. Slowly simmered in a flavorful low-sodium vegetable broth infused with aromatic herbs like thyme and oregano, this dish delivers rich, savory goodness without the extra salt. Finished with a bright splash of lemon juice and the freshness of parsley, every bite is a celebration of clean, heart-healthy eating. Whether served as a standalone entrée or paired with crusty bread or brown rice, this hearty beans recipe is a deliciously healthy option that's low in sodium but high in flavor. Perfect for meal prep, this dish is as nourishing as it is satisfying.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup dried kidney beans
- 1 cup dried cannellini beans
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 medium carrots
- 2 celery stalks
- 1 medium red bell pepper
- 3 garlic cloves
- 6 cups low sodium vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 cup fresh parsley
- 0.5 teaspoon fresh ground black pepper
- 1 tablespoon lemon juice
Instructions
Rinse the kidney beans and cannellini beans under cold water, then place them in a large bowl. Cover with fresh water and let them soak overnight or for at least 8 hours. Drain and rinse the beans before using.
In a large stockpot or Dutch oven, heat the olive oil over medium heat.
Chop the onion, carrots, and celery into small uniform pieces. Add them to the pot and sauté for about 5 minutes until they begin to soften.
Dice the red bell pepper and mince the garlic. Add them to the pot and cook for an additional 3 minutes, stirring frequently.
Add the soaked and drained beans to the pot, followed by the low sodium vegetable broth.
Stir in the bay leaf, dried thyme, and dried oregano.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for approximately 1.5 to 2 hours, or until the beans are tender. Stir occasionally and add more broth or water if the mixture becomes too thick.
Once the beans are soft, remove the bay leaf. Chop fresh parsley and add to the pot along with the fresh ground black pepper and lemon juice.
Taste the beans and adjust the seasoning as needed. Remember that this is a low-sodium recipe, so be mindful of any added salt.
Serve the hearty beans hot, garnished with additional fresh parsley if desired. Enjoy as a standalone dish or alongside brown rice or crusty bread.
Nutrition Facts
Calories |
1481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1563 mg | 68% | |
| Total Carbohydrate | 231.6 g | 84% | |
| Dietary Fiber | 75.6 g | 270% | |
| Total Sugars | 31.7 g | ||
| Protein | 78.1 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 762 mg | 59% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 6859 mg | 146% | |
*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.
