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Noah's Stovetop Beans

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This recipe was created by one of our cooking instructors, Noah. As a college student, he made sure to cook for himself to save money and these beans remain a staple! They can be made quickly, using canned beans of your choice, onion, and some spices. These beans can be stored in the fridge for the week and can be used in a variety of ways as a main or a side. Serve with rice, toss in a Yum Bowl, roll in a burrito, or add to a taco.

Ingredients

Food
Amt
Units
Prep
Notes
1 tablespoon olive oil
olive oil
1
tablespoon
1 onion, diced
onions
1
diced
4 cloves garlic, minced
garlic
4
cloves
minced
2 15 ounce cans beans, drained and rinsed (can use pinto, black, red, or pink)
beans
2
15 ounce cans
drained and rinsed
can use pinto, black, red, or pink
1 tablespoon chili powder
chili powder
1
tablespoon
1 teaspoon cumin
cumin
1
teaspoon
½ teaspoon smoked paprika
smoked paprika
½
teaspoon
¼ teaspoon salt
salt
¼
teaspoon
¼ teaspoon black pepper
black pepper
¼
teaspoon
1 5.5 ounce can vegetable juice (we use low sodium V8)
vegetable juice
1
5.5 ounce can
we use low sodium V8

Method

Heat olive oil in a medium sauce pan. Add onion and garlic and cook over medium heat until translucent, stirring frequently. Add beans, spices, and vegetable juice to the pot and stir to combine. Cover and simmer over low heat for 30 minutes, stirring occasionally.

Prep time
15 min
Cook time
40 min
Yields/Serves:
6
Nutrition Information

Yum Ratings

😫😟😐😀😍 “I like these beans in my yum bowl with some cheese.” —Grace, age 8
😫😟😐😀😍 “These are amazing! I make a batch every week” —Doug, a grown up
😫😟😐😀😍 “Can't wait to make these at home!” —Karen, a grown up