Ingredients
Scale
- 3 tablespoons olive oil
- 4 large onions, thinly sliced
- 3 cloves garlic, minced
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 2 cups vegetable or chicken broth
- 1 tablespoon tomato paste
- Fresh parsley, chopped, for garnish
Instructions
- Heat the olive oil in a large, heavy-bottomed pot over medium heat.
- Add the sliced onions and stir to coat in oil. Cook for 25–30 minutes, stirring occasionally until onions are soft and golden brown.
- Add minced garlic and cook 1–2 minutes until fragrant, avoiding burning.
- Stir in tomato paste and cook 2 more minutes to deepen flavor.
- Add white beans and stir to combine evenly with onions and garlic.
- Season with smoked paprika, dried thyme, salt, and black pepper. Mix thoroughly.
- Pour in the broth slowly, stirring to combine. The liquid should just cover the beans.
- Bring to a gentle simmer, then reduce heat to low. Cook uncovered for 20–25 minutes, stirring occasionally.
- Taste and adjust seasoning as needed. Optional: mash a few beans for a creamier texture.
- Add optional vegetables like spinach, kale, or bell peppers, cooking until tender.
- Serve hot, garnished with fresh parsley, alongside bread, rice, or as a side to your favorite protein.
Notes
Caramelizing onions slowly is crucial for developing rich flavor.
This recipe is highly versatile; add vegetables, proteins, or spices as desired.
Leftovers can be stored in the refrigerator for 4 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 60