Description
Smoky Brothy Beans is a cozy 15-minute, one-pan recipe made with creamy white beans, toasted pearl couscous, smoked paprika, and a bright lemony broth. Comfort food made fast.
Ingredients
2 teaspoons extra virgin olive oil
1 yellow onion, peeled and diced
3 cloves garlic, peeled and minced
2 tablespoons butter
1 cup whole wheat pearl couscous (Israeli couscous / ptitim)
3–4 cups stock (vegetable or chicken)
1 (15 oz) can white beans (cannellini, navy, great northern, or butter), drained and rinsed
1 teaspoon dried parsley
1 teaspoon dried thyme
1–2 teaspoons smoked paprika (to taste)
1 teaspoon crushed red pepper (optional, to taste)
Juice of 1 lemon
⅓ cup heavy cream (optional)
Salt and black pepper, to taste
Instructions
Heat olive oil in a large skillet over medium heat. Add onion and cook for 2 minutes until softened.
Add butter and garlic; cook 1 minute until fragrant.
Stir in pearl couscous and toast for 1 minute.
Add 3 cups stock and bring to a boil.
Stir in white beans, parsley, thyme, smoked paprika, and crushed red pepper. Season with salt and pepper.
Reduce heat to medium-low and simmer uncovered for 10–12 minutes, stirring occasionally, until couscous is tender. Add more stock if needed for a brothy texture.
Stir in lemon juice and heavy cream (if using). Cook 1 minute, then remove from heat.
Serve warm with extra smoked paprika, parsley, and a drizzle of olive oil if desired.
Notes
Adjust broth amount based on how soupy you like it.
For dairy-free, replace butter with olive oil and skip the cream.
Leftovers thicken as they cool—add stock when reheating.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 40 mg