SafePlates

Ingredients

• 2 cups (14 oz) dried beans (kidney, navy, or pinto) (400g)
• 6 cups (1.5 quarts) water (1.4L)
• 1 large onion, chopped (about 1.5 cups) (200g)
• 2 carrots, diced (about 1 cup) (120g)
• 2 celery stalks, diced (about 1 cup) (100g)
• 3 cloves garlic, minced (about 1 tablespoon) (10g)
• 1 can (14 oz) diced tomatoes, with juice (400g)
• 2 tablespoons olive oil (30ml)
• 1 teaspoon salt (5g)
• 1/2 teaspoon black pepper (2g)
• 1 teaspoon smoked paprika (2g)
• 1 bay leaf
• 1/4 cup chopped fresh parsley, optional (15g)

Instructions

1. Rinse the dried beans thoroughly and soak them in plenty of water overnight, or for at least 8 hours. Drain and rinse the beans before cooking.
2. In a large pot, heat the olive oil over medium heat.
3. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
4. Add the minced garlic and cook for 1 minute, stirring, until fragrant.
5. Stir in the soaked beans, diced tomatoes with their juice, water, salt, black pepper, smoked paprika, and bay leaf.
6. Bring the mixture to a boil over high heat, then reduce the heat to low. Cover and simmer for 1 to 1.5 hours, or until the beans are tender. Stir occasionally and add more water if needed to keep the beans covered.
7. Remove the bay leaf. Taste and adjust seasoning if necessary.
8. Serve hot, garnished with chopped fresh parsley if desired.

Tip

For extra brightness, add a splash of lemon juice before serving. If you prefer a thicker stew, mash some of the beans with a spoon and stir them back into the pot.