
A flavorful, comforting dish of tender beans in a savory, aromatic broth—perfect as a side, main dish, or base for soups and salads. Rich, hearty, and simple to prepare.
Why You’ll Love This Recipe
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Deep, savory flavor: Simmered with aromatic vegetables, herbs, and spices for maximum taste.
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Nutrient-packed: High in fiber, protein, and essential nutrients—great for vegetarian or flexitarian meals.
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One-pot convenience: Minimal prep and cleanup—just toss everything in a pot and let it cook.
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Versatile and flexible: Serve over rice, in tacos, on toast, or alongside eggs.
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Make-ahead friendly: Cooks beautifully in advance, and leftovers taste even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 lb dried beans (such as black beans, pinto beans, navy beans, or cannellini), rinsed and picked over
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 carrot, diced
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1 celery stalk, diced
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4 cups water or vegetable broth
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1 bay leaf
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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½ teaspoon dried oregano
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½ teaspoon black pepper
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1 teaspoon kosher salt (adjust to taste)
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2 tablespoons olive oil
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Optional finishers: a squeeze of fresh lime juice, chopped cilantro or parsley, a drizzle of olive oil, or a sprinkle of grated cheese
Directions
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Prep and sauté aromatics
In a large pot over medium heat, warm olive oil. Add chopped onion, carrot, and celery; sauté until softened, about 5 minutes. Stir in garlic, cumin, paprika, oregano, and black pepper; cook for 1 minute until fragrant. -
Add beans and liquid
Add rinsed beans, bay leaf, and water or broth. Bring mixture to a boil. -
Simmer gently
Reduce heat to low, cover partially, and simmer until beans are tender—about 60–90 minutes, stirring occasionally and adding more water if needed to keep beans submerged. -
Season and adjust
Once beans reach your preferred texture, stir in salt. Taste and adjust seasonings—add more salt, pepper, or spices as desired. -
Finish and serve
Remove the bay leaf. For a creamier consistency, gently mash some beans against the side of the pot. Stir in fresh lime juice if using. Serve garnished with herbs, cheese, or a drizzle of olive oil.
Servings and timing
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Servings: 6 – 8
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Prep time: 10 minutes (plus soaking, optional)
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Cook time: 60–90 minutes
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Total time: Approximately 1 hour 10 minutes to 1 hour 40 minutes
Variations
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No-soak method: Skip soaking and rinse beans; add 30 minutes to cooking time.
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Mexican-style: Stir in chopped jalapeño while sautéing and finish with cilantro and lime.
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Italian twist: Use diced tomatoes and toss beans with fresh basil, Parmesan, and a splash of balsamic.
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Herbed beans: Substitute rosemary and thyme instead of cumin/oregano for a Mediterranean flavor.
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Spicy beans: Add a pinch of red pepper flakes or diced green chiles in step 1.
Storage/reheating
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Refrigerator: Store cooled beans in an airtight container for up to 5 days.
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Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge.
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Reheat: Gently warm on the stovetop with a splash of water or broth, stirring occasionally.
FAQs
1. Should I soak the beans?
Soaking helps reduce cooking time and improve digestibility but isn’t required. If you skip soaking, allow extra cook time and check liquid levels.
2. How do I know when beans are done?
They’re ready when tender but not falling apart. Taste a few to check for texture you like.
3. Can I cook them in an Instant Pot or slow cooker?
Yes—use pressure cooker setting for about 25–30 minutes with natural release, or slow cook on low for 6–8 hours.
4. How can I prevent beans from splitting apart?
Simmer gently and avoid high heat. Stir occasionally but carefully to keep whole beans.
5. Can I use multiple bean types?
Absolutely—just check cooking times, as different beans may vary. Adjust accordingly.
6. Is this recipe low-sodium?
You control the salt amount. Use low-sodium broth and add salt at the end to taste.
7. Can I make them creamier?
Yes—mash a portion of the beans or add a splash of cream, coconut milk, or extra broth.
8. What do I serve these beans with?
Great with rice, cornbread, tacos, enchiladas, or as soup base. Garnish with fresh herbs, cheese, or avocado.
9. Can I double the recipe?
Yes—use a bigger pot, maintain a 3:1 ratio of liquid to beans, and increase cooking time slightly if needed.
Conclusion
The Best Beans Ever are a comforting, nutritious, and endlessly adaptable dish. With simple ingredients and one-pot ease, these savory beans make a reliable side, main, or ingredient for many meals. Make a pot, customize as you like, and enjoy the wholesome goodness!
Print
The Best Beans Ever
- Total Time: 1 hour 10 minutes to 1 hour 40 minutes
- Yield: 6–8 servings
- Diet: Vegan
Description
A flavorful, comforting dish of tender beans in a savory, aromatic broth—perfect as a side, main dish, or base for soups and salads. Rich, hearty, and simple to prepare.
Ingredients
1 lb dried beans (black, pinto, navy, or cannellini), rinsed and picked over
1 small onion, finely chopped
2 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
4 cups water or vegetable broth
1 bay leaf
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon dried oregano
½ teaspoon black pepper
1 teaspoon kosher salt (adjust to taste)
2 tablespoons olive oil
Optional: fresh lime juice, chopped cilantro or parsley, drizzle of olive oil, or grated cheese for garnish
Instructions
- In a large pot over medium heat, warm olive oil. Add onion, carrot, and celery; sauté until softened, about 5 minutes.
- Stir in garlic, cumin, paprika, oregano, and black pepper; cook for 1 minute until fragrant.
- Add beans, bay leaf, and water or broth. Bring to a boil.
- Reduce heat, partially cover, and simmer 60–90 minutes, stirring occasionally and adding water if needed.
- Once beans are tender, stir in salt. Adjust seasoning as desired.
- Remove bay leaf. For creamier beans, mash a few against the pot. Stir in lime juice if using.
- Serve warm, garnished with herbs, cheese, or olive oil.
Notes
Use the no-soak method and add 30 minutes to cook time.
Try Mexican, Italian, or Mediterranean variations with additional spices and herbs.
Add red pepper flakes or green chiles for heat.
Mash some beans or add cream for a creamier texture.
Double the recipe and freeze for meal prep ease.
- Prep Time: 10 minutes
- Cook Time: 60–90 minutes
- Category: Main or Side
- Method: Simmering
- Cuisine: Global
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg