Savory Stewed Beans
Indulge in the soul-warming comfort of *Savory Stewed Beans*, a wholesome dish bursting with earthy flavors and nourishing ingredients. Featuring perfectly tender dried beans—choose from pinto, black, or kidney—this recipe layers aromatic sauteed onion and garlic, vibrant tomato, and hearty carrot and celery with fragrant herbs like thyme, oregano, and paprika for a rich, savory depth. Slow-simmered in vegetable stock to perfection, these beans soak up all the goodness, creating a protein-packed meal ideal for vegetarians or anyone seeking a nutritious, budget-friendly option. Garnished with fresh parsley for a pop of freshness, this crowd-pleasing dish pairs wonderfully with crusty bread, rice, or as a standalone delight. Easy to prep and perfect for batch cooking, *Savory Stewed Beans* will become your go-to for comfort food made simple.
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Recipe Information
Ingredients
- 500 grams Dried beans (such as pinto, black, or kidney)
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 3 cloves Garlic cloves, minced
- 2 medium Tomato, diced
- 1 medium Carrot, diced
- 1 stalk Celery stalk, diced
- 1 leaf Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 liter Vegetable stock or water
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Rinse the dried beans thoroughly under cold water. Place them in a large bowl and cover with plenty of water. Let the beans soak overnight or for at least 8 hours. Drain and rinse the beans before cooking.
In a large pot over medium heat, heat the olive oil. Add the chopped onion and cook until it becomes translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the diced tomatoes, carrot, and celery to the pot. Stir well and cook for another 5 minutes, allowing the vegetables to soften.
Add the soaked beans to the pot along with the bay leaf, dried thyme, dried oregano, paprika, salt, and black pepper. Stir to coat the beans with the spices.
Pour in the vegetable stock or water, ensuring the beans are fully submerged. Increase the heat to bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer gently. Cook for 1.5 to 2 hours, stirring occasionally, until the beans are tender and the flavors meld together.
Check the seasoning and adjust with more salt and pepper, if necessary.
Once the beans are thoroughly cooked, remove the bay leaf before serving.
Serve the stewed beans hot, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
2205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6224 mg | 271% | |
| Total Carbohydrate | 361.8 g | 132% | |
| Dietary Fiber | 89.9 g | 321% | |
| Total Sugars | 32.5 g | ||
| Protein | 115.7 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 665 mg | 51% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 9235 mg | 196% | |
*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.
