The Best Pot of Beans You'll Ever Make The End
Recipes in this Video
Navy beans, also known as haricot beans, have a long-standing history in American cuisine, often associated with traditional dishes like baked beans and bean soups. These beans were a staple in the diets of sailors due to their high protein content and long shelf life. Today, they are celebrated for their versatility and nutritional value, appearing in various recipes from hearty stews to salads.
Ingredients
- ●navy beans
- ●water
- ●onion
- ●garlic
- ●carrot
- ●celery
- ●bay leaves
- ●thyme
- ●black pepper
- ●salt
- ●olive oil
- ●tomato paste
- ●vegetable broth
- ●parsley
Instructions
- 1Soak navy beans in water overnight or for at least 8 hours.
- 2Drain and rinse the soaked beans.
- 3In a large pot, heat olive oil over medium heat until shimmering.
- 4Add diced onion, garlic, carrot, and celery; sauté until softened, about 5-7 minutes.
- 5Stir in tomato paste and cook for 2 minutes, allowing flavors to meld.
- 6Add soaked beans, bay leaves, thyme, and vegetable broth to the pot.
- 7Bring to a boil, then reduce heat to low and cover.
- 8Simmer for 1-1.5 hours, or until beans are tender, stirring occasionally.
- 9Remove bay leaves and season with salt and black pepper to taste.
- 10If desired, mash some beans against the side of the pot for a creamier texture.
- 11Garnish with chopped parsley before serving.
Ingredient Alternatives
navy beans
Cheaper: cannellini beans
Cannellini beans are often less expensive and have a similar texture.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is a cost-effective alternative for sautéing.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups black beans (dried)
- ●6 cups water
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 tsp cumin
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 bay leaf
- ●1 tbsp olive oil
- ●1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- 1Rinse the black beans under cold water and remove any debris.
- 2In a large pot, combine the rinsed beans and water. Bring to a boil over high heat.
- 3Once boiling, reduce the heat to low and add the chopped onion, minced garlic, cumin, salt, black pepper, and bay leaf.
- 4Cover the pot and let the beans simmer for about 1.5 to 2 hours, or until they are tender. Stir occasionally and add more water if necessary to keep the beans submerged.
- 5Once the beans are cooked, remove the bay leaf and stir in the olive oil.
- 6Taste and adjust seasoning if needed.
- 7Serve the black beans warm, garnished with fresh cilantro.
Equipment
Ingredients
- ●1 cup dried pinto beans
- ●4 cups vegetable broth
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 tsp cumin
- ●1 tsp smoked paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 bay leaf
- ●2 tbsp olive oil
- ●1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- 1Rinse the dried pinto beans under cold water and remove any debris.
- 2In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 3Add the minced garlic and sauté for an additional minute until fragrant.
- 4Stir in the cumin, smoked paprika, salt, and black pepper, cooking for another minute to toast the spices.
- 5Add the rinsed pinto beans, vegetable broth, and bay leaf to the pot. Bring to a boil.
- 6Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 1.5 to 2 hours, or until the beans are tender.
- 7Check occasionally and add more broth or water if necessary to keep the beans submerged.
- 8Once the beans are cooked, remove the bay leaf and adjust seasoning if needed.
- 9Serve hot, garnished with fresh cilantro.
Equipment
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