Description
Tender navy beans in a smoky-sweet cream tomato sauce, perfected with caramelized onions and warm spices. A vegetarian, protein-packed alternative to classic baked beans, ideal for family meals or potlucks.
Ingredients
2 cups dry navy beans, rinsed
2 large onions
2 cups cooked brown rice (paleo option: quinoa)
2 tablespoons tomato paste
1 (28 oz) can unsalted tomato puree (or passata)
2 cups vegetable broth
1 tablespoon salt, added gradually
1 teaspoon smoked paprika
1 teaspoon ginger (ground or grated)
½ teaspoon cinnamon (optional)
Instructions
Quick soak beans: Boil beans, water, and 1 teaspoon salt in a saucepan, remove from heat, and let sit 1 hour.
Build flavor base: Caramelize onions in olive oil with ⅛ tsp salt until golden; add garlic, sauté 2 minutes.
Mix the sauce: Stir in tomato paste, spices, broth, and tomato puree until fully incorporated.
Simmer the mixture: Reduce heat, cook beans 1½ hours until tender, stirring occasionally.
Rest and thicken: Let beans rest off heat 30 minutes; add rice, stir until sauce coats beans.
Notes
Use unsalted tomato puree to control sodium
Add rice 30 minutes before done for optimal texture
Caramelizing onions creates depth of flavor
Smoked paprika mimics traditional pork-based smokiness
- Prep Time: 15
- Cook Time: 180
- Category: Dinner
- Method: Simmering
- Cuisine: American Comfort
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 1g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg