Vegan Savory Stewed Beans
Dive into a bowl of comfort with this flavor-packed recipe for Vegan Savory Stewed Beans! This hearty, plant-based dish is a nutrient-rich medley of kidney beans, black beans, and chickpeas simmered to perfection in a fragrant tomato broth infused with smoked paprika, cumin, and thyme. Loaded with sautéed vegetables like onion, carrot, and celery, it's an easy one-pot recipe that delivers big on flavor with minimal effort. Perfectly balanced, this gluten-free stew is ready in under an hour and makes a satisfying meal or a versatile side dish. Garnished with fresh parsley for a pop of color and freshness, this recipe is ideal for cozy weeknight dinners or meal prep. Whether served alongside crusty bread or enjoyed on its own, these savory stewed beans are sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 4 pieces garlic cloves, minced
- 1 large carrot, diced
- 2 pieces celery stalk, diced
- 2 tablespoons tomato paste
- 14.5 ounces canned diced tomatoes
- 4 cups vegetable broth
- 2 pieces bay leaves
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned chickpeas, drained and rinsed
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook until it becomes translucent, about 5 minutes.
Stir in the minced garlic, diced carrot, and diced celery, and sauté for another 5 minutes until the vegetables start to soften.
Add the tomato paste, stirring well with the vegetables, and cook for 2 minutes until the paste darkens in color.
Pour in the canned diced tomatoes and vegetable broth, then add the bay leaves, smoked paprika, ground cumin, and dried thyme.
Bring the mixture to a simmer, then reduce the heat to low and let it cook for 10 minutes to allow the flavors to meld.
Add the canned kidney beans, black beans, and chickpeas to the pot. Stir well to combine.
Season with salt and black pepper, and let the beans cook for another 20 minutes, stirring occasionally to prevent sticking.
Remove the bay leaves and taste to adjust seasoning if necessary.
Garnish with chopped fresh parsley before serving.
Serve hot as a main dish or a hearty side.
Nutrition Facts
Calories |
1704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.2 g | 73% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6433 mg | 280% | |
| Total Carbohydrate | 240.0 g | 87% | |
| Dietary Fiber | 68.8 g | 246% | |
| Total Sugars | 48.9 g | ||
| Protein | 71.2 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 754 mg | 58% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 5543 mg | 118% | |
*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.
