Rushin Russian Red Beans
Dive into the rich, hearty flavors of "Rushin Russian Red Beans," a comforting one-pot dish inspired by Eastern European cuisine. Featuring tender red kidney beans simmered in a savory vegetable stock and infused with the earthy warmth of paprika and cumin, this recipe is a delightful blend of wholesome ingredients. Aromatic sautéed onion, garlic, and grated carrot pair beautifully with tangy tomato paste and a splash of apple cider vinegar, while fresh dill adds an herby brightness to the dish. Perfect for cozy dinners, this protein-packed recipe is both nutritious and satisfying. Serve it with crusty bread or fluffy rice for a complete, flavor-filled meal. The recipe is easy to prepare ahead, making it ideal for busy weeknights or meal prepping.
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Recipe Information
Ingredients
- 2 cups (dry) red kidney beans
- 2 tablespoons olive oil
- 1 large, finely chopped onion
- 3 cloves, minced garlic
- 1 medium, grated carrot
- 2 tablespoons tomato paste
- 4 cups vegetable stock
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 2 leaves bay leaf
- 1 tablespoon apple cider vinegar
- 2 tablespoons, chopped fresh dill
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
Instructions
Rinse the red kidney beans thoroughly under cold water, then soak them in a large bowl with enough water to cover them by at least 2 inches. Let the beans soak overnight (or for at least 8 hours).
After soaking, drain and rinse the beans again. Transfer them to a large pot, cover with fresh water, and boil for 1 hour or until tender. Drain and set aside.
Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and grated carrot, and sauté for another 2-3 minutes until fragrant and slightly softened.
Add the tomato paste to the pan, stirring well to coat the vegetables. Cook for 1-2 minutes to deepen the tomato flavor.
Pour in the vegetable stock, then add the cooked red kidney beans, paprika, ground cumin, and bay leaves. Stir well to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 30 minutes, stirring occasionally to prevent sticking.
Remove the bay leaves, then stir in apple cider vinegar, fresh dill, salt, and black pepper. Taste and adjust seasoning as needed.
Serve hot as a standalone dish or alongside crusty bread or rice. Garnish with extra dill if desired.
Nutrition Facts
Calories |
836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3945 mg | 172% | |
| Total Carbohydrate | 128.2 g | 47% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 24.2 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 436 mg | 34% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2614 mg | 56% | |
*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.
