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

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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