Pink Beans in Tomato Sauce
Transform your dinner table with the comforting and hearty flavors of Pink Beans in Tomato Sauce, a nutritious and flavorful dish that celebrates the earthy richness of pink beans simmered to perfection in a vibrant, herb-infused tomato sauce. Perfect for vegetarians and anyone seeking a wholesome yet satisfying meal, this recipe combines tender beans with the aromatic blend of garlic, onion, oregano, cumin, and paprika, creating a robust, savory base. Slow cooking allows the ingredients to meld seamlessly, resulting in a sauce that is both rich and deeply flavorful. Serve this versatile dish over fluffy rice, alongside crusty bread, or as a flavorful side to complement roasted vegetables. With its plant-based ingredients, protein-packed beans, and Mediterranean-inspired seasonings, this dish brings both nutrition and gourmet appeal to your kitchen.
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Recipe Information
Ingredients
- 1 cup dried pink beans
- 4 cups water
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1.5 cups tomato puree
- 1 cup vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 0.5 teaspoon ground cumin
- 1 bay leaf
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Rinse the dried pink beans under cold water, then soak them in a bowl with enough water to cover by 2-3 inches for at least 6 hours or overnight. Drain the beans before cooking.
In a large pot, add the soaked and drained beans and 4 cups of fresh water. Bring to a boil over high heat, then reduce the heat to low and simmer for 45-60 minutes, or until the beans are tender but not mushy. Drain and set aside.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes, or until translucent.
Add the minced garlic and cook for another 1 minute, stirring constantly to prevent burning.
Stir in the tomato puree, vegetable broth, oregano, paprika, cumin, bay leaf, salt, and black pepper. Bring the mixture to a gentle simmer.
Add the cooked pink beans to the tomato sauce and stir to combine. Cover and simmer on low heat for 20-25 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
Remove the bay leaf and taste the sauce, adjusting salt and pepper as needed.
Garnish with freshly chopped cilantro, if desired, and serve warm. This dish pairs well with rice, crusty bread, or as a side to roasted vegetables.
Nutrition Facts
Calories |
557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1868 mg | 81% | |
| Total Carbohydrate | 64.6 g | 23% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 28.0 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2362 mg | 50% | |
*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.
