I make a big batch of beans in some way most weeks. Sometimes it’s as simple as cooking a bag of dried beans in the instant pot and adding them as is to salads, sometimes I’ll make hummus with chickpeas to add to meals, last week I made this chili, and recently this stewed white beans + carrots. The sweetness from the carrots along with some smokiness from the smoked paprika makes this a winner. And don’t fret if you don’t make your own beans and just buy cans. I just try to lessen cans when I can and freshly made beans do taste better. However, you can absolutely still make this with canned beans.
Stewed White Beans + Carrots
Ingredients
- 1 medium yellow or sweet/Vidalia onion, diced
- 4 cloves garlic, finely chopped
- 4-6 large carrots – depending how carrot forward you want, thinly coined
- 1 large sprig rosemary, sprigs removed and finely chopped
- 16 oz bag of white/northern/cannellini beans, cooked prior – makes about 5 cups OR use 3 cans
- 2.5 cups vegetable broth
- 1/4 tsp Himalayan or sea salt to start, more to taste
- 1/4 tsp pepper
- 1 tsp paprika, more to taste
- 2 tsp smoked paprika, more to taste
- 1/4 tsp cayenne if you want some spice
- large handful spinach
*If using the package of dried beans, you can either cook on the stovetop according to the package or use an instant pot like I do. 8-10 hour soak, rinse, pressure cook for 13 minutes with water just covering the beans – quick release RIGHT AWAY. Check them and see if you want to cook them another 2 minutes or so. This particular recipe works well with slightly overcooked beans. They give you an extra creaminess without the need of an immersion blender or potato masher. Once ready, rinse in a large strainer. I make them right before making this recipe so they are already warm and ready to go.
Method
- Sauté onion and garlic in a large soup pot or wide deep pan (I water sauté).
- Add in the carrots and 3 TBSP of water. Let them heat up a tad and cook for 5 minutes or so.
- Add in the rosemary, beans and broth. Bring everything to a good simmer over medium heat.
- Flatten the mixture so that everything cooks in the broth a bit. Cover and cook for 15 minutes.
- Now add in the salt, pepper, paprika, cayenne, and spinach. Give it a good stir and cover for 3 minutes or so until the spinach wilts in.
- Taste and adjust as desired. If you want it creamier, use an immersion blender to blend some of the beans or use a potato masher and crush some down. Enjoy!
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