Sweet Smoky White Beans

In the heart of fall, when the leaves turn crisp and the air fills with the scent of bonfires, nothing warms the soul quite like Sweet Smoky White Beans. I remember the first time I made this dish; it was a chilly evening, and I craved something hearty yet comforting. I gathered my ingredients, excited to create something special that would fill my kitchen with warmth and flavor. The moment the roasted veggies hit the blender, the sweet aroma of bell peppers and onions blended with the smokiness of paprika brought back memories of family gatherings. There’s something about the combination of flavors in Sweet Smoky White Beans that makes it a perfect dish for sharing.

Ingredients You’ll Need for Sweet Smoky White Beans

Cooking with fresh, quality ingredients can make all the difference. Every component in Sweet Smoky White Beans contributes to the overall flavor and texture. The roasted vegetables lay the foundation, while the spices elevate the dish to new heights.

• 1 red bell pepper, quartered
• 1 small red onion, quartered
• 3 cloves garlic
• 1 tablespoon olive oil
• 1 1/2 teaspoons smoked paprika
• 3/4 teaspoon cumin
• 1/2 teaspoon coriander (optional)
• 1 teaspoon kosher salt
• 1 14.5 oz can fire-roasted and diced tomatoes
• 1/2 cup filtered water (or use vegetable broth for more flavor)
• 4 cups cooked white beans; about 3 cans
• Chopped parsley for garnish (optional)
• Cashew cream for garnish (optional; see notes)
• Serving suggestions: rice, toasted bread, etc.

Preparation Steps for Sweet Smoky White Beans

Cooking Sweet Smoky White Beans is a delightful journey that begins with simple preparations but ends with a rich, flavorful dish. Let’s walk through the steps together to create a comforting bowl of beans!

1. Prep: Line a baking tray with parchment paper. Add the bell pepper, onion, and garlic to the tray and drizzle with olive oil. Massage the oil into the veggies until they are evenly coated. Place the tray in the middle rack of the oven and broil the veggies for 25 to 30 minutes, until the edges are slightly charred and the onion is cooked.

2. Make the Sauce: Transfer the roasted veggies to a large blender with a venting lid. Add the smoked paprika, cumin, coriander, salt, tomatoes, and water to the blender and blend on high until smooth, about 45 to 60 seconds. Set aside.

3. Combine: Rinse the beans and drain well. Add the beans to a large pot or sauté pan and pour the sauce on top; mix well and bring to a simmer over medium-high heat.

4. Simmer: Reduce the heat to medium-low and simmer for 15 to 18 minutes, until the sauce has thickened to your liking. If the sauce starts to splatter, I recommend covering the pan with a splatter screen or loosely covering the pot with the lid.

5. Serve: Remove from the heat and top with fresh parsley and cashew cream, if using. Serve warm, and as desired. Leftovers will keep in the fridge for up to 5 days or can be frozen for up to 2 months.

Substitutions and Tips

Cooking is all about creativity and adapting to what you have on hand. Here are some tips to make Sweet Smoky White Beans your own.

• Storage: Ensure that your leftovers are stored in an airtight container in the fridge. They can last up to 5 days.
• Freezing: Freeze portions of Sweet Smoky White Beans for a quick meal later on. Just defrost and reheat!
• Pairing: Serve with crusty bread or steamed rice to soak up the delicious sauce.
• Oil-Free Option: For a lower-fat version, skip the olive oil in the roasting step and use a splash of vegetable broth instead.
• Cashew Cream: Making your own cashew cream is simple. Blend soaked cashews with a little water until smooth. This adds a rich, creamy element.

Accompaniments for Sweet Smoky White Beans

When it comes to serving Sweet Smoky White Beans, the possibilities are endless! Here are some delightful ideas:

• Serve with Rice: A scoop of fluffy rice enhances the meal, making it heartier.
• Toasted Bread: Crunchy toasted bread on the side is perfect for dipping into the beans.
• Fresh Salad: Pair with a light salad to balance the dish’s richness.
• Perfect for Dinner Parties: This dish is a go-to for gatherings, as it pleases both vegetarians and meat-eaters alike.
• Excellent for Meal Prep: Make a big batch on Sunday and enjoy it throughout the week. The flavors develop beautifully over time.
• Seasonal Twist: Try adding seasonal vegetables to keep the dish fresh and exciting throughout the year.

FAQ

Conclusion

Sweet Smoky White Beans is a dish that beautifully combines simplicity and flavor, making it a must-try for any home cook. The warming spices and wholesome ingredients create a comforting meal perfect for any occasion. I encourage you to give this recipe a go; not only will it fill your stomach, but it will warm your heart, too!

Sweet Smoky White Beans

The ultimate comfort food, Sweet Smoky White Beans are warm, hearty, and packed with flavor. With just a few ingredients, this easy weeknight dinner will satisfy your cravings and fill your home with a delicious aroma. Perfect for family gatherings or meal prep, you'll want to make this tonight!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 1 red bell pepper quartered
• 1 small red onion quartered
• 3 cloves garlic
• 1 tablespoon olive oil
• 1 1/2 teaspoons smoked paprika
• 3/4 teaspoon cumin
• 1/2 teaspoon coriander (optional)
• 1 teaspoon kosher salt
• 1 14.5 oz can fire-roasted and diced tomatoes
• 1/2 cup filtered water (or use vegetable broth for more flavor)
• 4 cups cooked white beans ; about 3 cans
• 1 Chopped parsley for garnish (optional)
• 1 Cashew cream for garnish (optional; see notes)

Equipment

• Saucepan
• Oven
• Blender
• Cutting Board
• Baking Sheet
• Skillet
• Mixing Bowl
• Chef's Knife
• Frying Pan

Method

 

1. Prep: Line a baking tray with parchment paper. Add the bell pepper, onion, and garlic to the tray and drizzle with olive oil. Massage the oil into the veggies until they are evenly coated. Place the tray in the middle rack of the oven and broil the veggies for 25 to 30 minutes, until the edges are slightly charred and the onion is cooked.
2. Make the Sauce: Transfer the roasted veggies to a large blender with a venting lid. Add the smoked paprika, cumin, coriander, salt, tomatoes, and water to the blender and blend on high until smooth, about 45 to 60 seconds. Set aside.
3. Combine: Rinse the beans and drain well. Add the beans to a large pot or sauté pan and pour the sauce on top; mix well and bring to a simmer over medium-high heat.
4. Simmer: Reduce the heat to medium-low and simmer for 15 to 18 minutes, until the sauce has thickened to your liking. If the sauce starts to splatter, I recommend covering the pan with a splatter screen or loosely covering the pot with the lid.
5. Serve: Remove from the heat and top with fresh parsley and cashew cream, if using. Serve warm, and as desired. Leftovers will keep in the fridge for up to 5 days or can be frozen for up to 2 months.

Notes

• Tip 1: Skip the broiling and simply add all the raw veggies and oil to the blender in step two. The flavor of the sauce won’t be as complex, but the raw onion and garlic flavors will still cook out while the beans simmer!
• Tip 2: For a lower-fat version, skip the olive oil in the roasting step and use a splash of vegetable broth instead.
• Tip 3: To make your own cashew cream, blend 1 cup soaked cashews with 3/4 cup water and a pinch of salt together until smooth.
• Tip 4: If the sauce is too thick for your liking, you can add a splash more of water or broth to reach your desired consistency.
• Tip 5: Feel free to adjust the spices according to your taste. If you love heat, adding a pinch of cayenne can elevate the dish!

Previous PostCherry Pineapple Dump Cake

Next Post Strawberry Ice Cream

Meet Sadie Mitchell

The Mood Catcher I’m our lead photographer, but my camera is just another tool in the kitchen, right next to my knife and whisk! I am obsessed with capturing the feeling of a meal the steam rising off a bowl or the golden light on a loaf of bread. I cook and style every shoot with the team, ensuring that the photo tells you exactly how cozy and delicious the food will taste.