Hearty Bean Stove and Supper: Award-Winning Recipe to Satisfy Your Palate

Ingredients

- 2 cups kidney beans
- 1 cup black beans
- 1 cup pinto beans
- 1 cup navy beans
- 1 cup cannellini beans
- 1 cup chickpeas
- 1 cup lentils
- 1 cup lima beans
- 1 cup adzuki beans
- 1 cup mung beans
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 4 cups vegetable stock
- 1 cup diced tomatoes
- 2 bay leaves
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)

Instructions

1. Rinse all the beans thoroughly and place them in a large bowl. Cover with water and let them soak overnight. Drain and rinse before using.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic. Cook until the onion becomes translucent and fragrant.
3. Add all the soaked beans to the pot and stir well to combine with onions and garlic.
4. Sprinkle cumin, paprika, dried oregano, salt, and black pepper over the beans. Stir to evenly distribute the spices.
5. Pour in the vegetable stock, diced tomatoes, and add bay leaves. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 3-4 hours, or until the beans are tender.
6. Occasionally stir the beans to prevent sticking and to ensure even cooking.
7. After the beans are cooked, taste and adjust seasoning if needed.
8. Garnish with fresh cilantro and serve with lime wedges for added zest and flavor.

Preparation Time

PT15M
15 minutes

Cooking Time

PT3-4H
3-4 hours

Total Time

PT3-4H
3-4 hours

Type of dish

Supper

Keywords

beans, stove, supper, recipe, award-winning, beans recipe, hearty, flavorful, comfort food, protein-rich, vegetarian

Recipe Yield

4 servings

Calories

Approximately 1,200 calories, depending on portion size and specific brands used.

Ingredients

- 400 grams kidney beans
- 200 grams black beans
- 200 grams pinto beans
- 200 grams navy beans
- 200 grams cannellini beans
- 200 grams chickpeas
- 200 grams lentils
- 200 grams lima beans
- 200 grams adzuki beans
- 200 grams mung beans
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 30 milliliters olive oil
- 10 grams ground cumin
- 5 grams paprika
- 5 grams dried oregano
- 5 grams salt
- 1 gram black pepper
- 1 liter vegetable stock
- 240 grams diced tomatoes
- 2 bay leaves
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)

Instructions

1. Rinse all the beans thoroughly and place them in a large bowl. Cover with water and let them soak overnight. Drain and rinse before using.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic. Cook until the onion becomes translucent and fragrant.
3. Add all the soaked beans to the pot and stir well to combine with onions and garlic.
4. Sprinkle cumin, paprika, dried oregano, salt, and black pepper over the beans. Stir to evenly distribute the spices.
5. Pour in the vegetable stock, diced tomatoes, and add bay leaves. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 3-4 hours, or until the beans are tender.
6. Occasionally stir the beans to prevent sticking and to ensure even cooking.
7. After the beans are cooked, taste and adjust seasoning if needed.
8. Garnish with fresh cilantro and serve with lime wedges for added zest and flavor.

Preparation Time

PT15M

15 minutes

Cooking Time

PT3-4H

3-4 hours

Total Time

PT3-4H

3-4 hours

Type of dish

Supper

Keywords

beans, stove, supper, recipe, award-winning, beans recipe, hearty, flavorful, comfort food, protein-rich, vegetarian

Recipe Yield

4 servings

Calories

Approximately 1,200 calories, depending on portion size and specific brands used.