Savory Beans
Warm your soul with a comforting bowl of Savory Beans, a wholesome and flavorful dish that’s as nourishing as it is delicious. This recipe transforms humble dried beans—whether navy, pinto, or black—into a protein-packed meal infused with aromatic vegetables, rich tomato paste, and a vibrant blend of spices like thyme and paprika. Slow-simmered in vegetable broth, the beans develop a tender, creamy texture and soak up every ounce of the hearty, savory flavor. Perfect as a main course or a side, it pairs beautifully with crusty bread, fluffy rice, or a simple salad for a satisfying, plant-based feast. Ready in under two hours with simple pantry ingredients, this one-pot wonder is ideal for meal prepping or cozy weeknight dinners. Finish with a sprinkle of fresh parsley for a pop of color and freshness!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup dried beans (such as navy, pinto, or black beans)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium carrot, diced
- 1 stalk celery stalk, diced
- 2 tablespoons tomato paste
- 4 cups vegetable broth or water
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Rinse and sort the dried beans to remove any debris. Soak the beans in water overnight, or use the quick soak method by boiling them for 2 minutes, then letting them sit for 1 hour. Drain and rinse the beans before cooking.
In a large pot, heat the olive oil over medium heat.
Add the diced onion, garlic, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and lightly golden.
Stir in the tomato paste and cook for 1-2 minutes to enhance its flavor.
Add the soaked beans to the pot, followed by the vegetable broth or water. Stir to combine.
Add the bay leaf, dried thyme, paprika, salt, and black pepper to the pot. Stir well.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 60-75 minutes, or until the beans are tender. Stir occasionally and add more liquid if needed to prevent the beans from drying out.
Taste and adjust seasoning if necessary. Remove the bay leaf before serving.
Garnish with chopped parsley if desired, and serve warm with rice, bread, or as a standalone dish.
Nutrition Facts
Calories |
285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1053 mg | 46% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 5.6 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1134 mg | 24% | |
*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.
