White Beans a La Basque
Transport your taste buds to the sun-drenched Basque region with this hearty and flavorful White Beans à la Basque recipe. This comforting dish combines tender white beans with a medley of vibrant vegetables, including sweet bell peppers, savory onions, and aromatic garlic, all simmered in a rich tomato and vegetable broth infused with smoked paprika, thyme, and bay leaf. Its slow-cooked, one-pot preparation allows the beans to soak up every ounce of flavor, making it the perfect wholesome meal for cozy evenings. Garnished with fresh parsley and served with crusty bread or a side of rice, this plant-based recipe is a deliciously satisfying way to embrace the rustic charm of Basque cuisine. Perfect for meal prepping or family dinners, this dish is as nourishing as it is irresistibly flavorful.
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Recipe Information
Ingredients
- 1 cup dried white beans (e.g., cannellini or Great Northern beans)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 14.5 ounces diced tomatoes (canned, with juices)
- 4 cups vegetable broth
- 3 sprigs fresh thyme sprigs
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Rinse the dried white beans thoroughly and place them in a large bowl. Cover with water and let soak for at least 8 hours or overnight. Drain and set aside.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Stir in the diced red and green bell peppers and cook for another 5 minutes, until the vegetables begin to soften.
Add the minced garlic and smoked paprika, stirring for about 1 minute until fragrant.
Pour in the canned diced tomatoes (with juices) and stir to combine.
Add the soaked and drained white beans, vegetable broth, thyme sprigs, and bay leaf. Stir well and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot with a lid, and simmer for 75-90 minutes, or until the beans are fully cooked and tender. Stir occasionally and add more broth or water if needed to prevent sticking.
Once the beans are tender, season with salt and black pepper to taste. Remove the thyme sprigs and bay leaf before serving.
Ladle the White Beans a La Basque into bowls and garnish with chopped parsley. Serve warm with crusty bread or over rice.
Nutrition Facts
Calories |
1495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5372 mg | 234% | |
| Total Carbohydrate | 227.9 g | 83% | |
| Dietary Fiber | 54.7 g | 195% | |
| Total Sugars | 44.1 g | ||
| Protein | 72.6 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 620 mg | 48% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 6819 mg | 145% | |
*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.
