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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.

Ingredientes

Comida
cantidad
Unidades
preparaciones
Notas
1 cucharada aceite de olivo
aceite de olivo
1
cucharada
1 onion, picado
cebollas
1
picado
4 clavos ajo, picado fino
ajo
4
clavos
picado fino
2 latas de 15 onzas frijoles, lavado y secado (can use pinto, black, red, or pink)
frijoles
2
latas de 15 onzas
lavado y secado
can use pinto, black, red, or pink
1 cucharada polvo de chile
polvo de chile
1
cucharada
1 cucharadita comino
comino
1
cucharadita
½ cucharadita smoked paprika
smoked paprika
½
cucharadita
¼ cucharadita sal
sal
¼
cucharadita
¼ cucharadita pimienta negra
pimienta negra
¼
cucharadita
1 5.5 ounce can vegetable juice (we use low sodium V8)
vegetable juice
1
5.5 ounce can
we use low sodium V8

METODÓ

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.

Tiempo de preparacion
15 min
Tiempo de cocinar
40 min
Sirve:
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