Ingredients
Dry navy beans, 1.5 cups (soak 8+ hours then boil 5 min)
Vegetable broth, 3 cups (low-sodium for control)
Onion, 1 large (sautéed for foundational sweetness)
Garlic, 3 cloves (minced raw for potency)
Smoked paprika, 2 tbsp (substitute chili powder slightly)
Vinegar, 2 tbsp (such as red wine or apple cider)
Thyme, 1 tsp
Salt and black pepper to taste
Oil, 2 tbsp (for sautéing)
Instructions
Rinse navy beans; pick over to remove debris
Soak in pot with 3x volume water for 8+ hours
Bring to boil for 5 minutes; drain
Heat oil in Dutch oven over medium heat
Sauté onion until translucent, 4-5 minutes
Add garlic; cook 2 minutes until fragrant
Add soaked beans with drained soaking water
Stir in broth, vinegar, paprika, and thyme
Bring to simmer; reduce heat to low
Cover and cook 2-2.5 hours until tender
Stir in salt and black pepper
Uncover final 30 minutes to thicken glaze
Notes
Stir gently in final 10 minutes to avoid squishing beans
Use red wine vinegar for subtle brightness (substitute with apple cider if avoiding)
Braise with lid on first 2 hours for moisture retention
Add canned chipotle pepper in adobo sauce for smokiness
Overcooking: Check 10 minutes early to prevent mushiness
Salt too soon: Adds until end to prevent tough beans
Skipping vinegar: Balances starchy richness
Uneven water ratios: Drain soaking water before reheating
- Prep Time: 15
- Cook Time: 180
- Category: Meals
- Method: Braising
- Cuisine: Southern American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 1800mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg