Creamy Beans Recipe
These creamy beans are slow-simmered with bay leaves and chili, then finished with sautéed aromatics for a rich, velvety texture. Comforting, budget-friendly, and naturally vegan, this is an easy dinner that’s perfect with rice or crusty bread.
Ingredients
- 1 lb dried beans (about 500 g)
- 8 cups water
- 1 whole chili pepper
- 4 bay leaves
- 5 tablespoons olive oil
- 3 onions, finely chopped
- 3.5 oz (100g) celery, finely chopped
- 1 tablespoon tomato paste
- 6 cloves garlic, minced
- 1 teaspoon ground coriander
- 1/3 teaspoon black pepper
- 1 teaspoon salt, or to taste
- Fresh parsley, for serving
Instructions
- Add the beans, water, bay leaves, and the whole chili pepper to a large pot. Bring everything to a gentle simmer, then lower the heat and let the beans cook slowly until tender, about 2 hours.
- While the beans simmer, warm the olive oil in a skillet over medium heat. Add the onions and celery with a small pinch of salt and cook until soft and fragrant, about 6 minutes.
- Stir in the tomato paste and let it cook for a few minutes, until it darkens slightly and develops a deeper flavor.
- Scoop some of the bean cooking liquid into a bowl. Whisk in the garlic, coriander, black pepper, and salt until well combined, then pour this mixture back into the pot.
- Mash about one third of the beans directly in the pot using a potato masher or the back of a spoon. Stir well, letting the broth turn thick and creamy.
- Add the sautéed onion mixture to the beans and stir to combine. If the beans feel too thick, add a small splash of water to loosen them.
- Let everything simmer gently for another 7 to 8 minutes, allowing the flavors to come together.
- Turn off the heat and taste. Adjust salt and pepper if needed, then finish with chopped parsley just before serving.
Video
Tried this recipe?Leave a star rating and tag @DozusCook or tag #DozusCook