


- 1 lb dry beans (soaked in water for 6 hours)
- 1 carrot, chopped
- 2-3 ribs celery, chopped
- 1 onion, chopped
- 2 tomatoes, diced
- 2 heaping tablespoons tomato paste
- Salt
- No-salt seasoning (to taste but I used at least 1 – 1/2 tbsp)
- Chopped thyme (a few dashes dried–I will use fresh next time)
- 1 bay leaf
- Fish Sauce, 1-2 tablespoons
- 2 cups stock (your choice) and water (mostly water)
- Olive oil
- Sauté onions, carrots, celery in olive oil over med-high heat
- Add tomatoes and fish sauce and cook for a few minutes
- Add beans, 2 cups chicken stock and enough water cover up to 1-2 inches above bean line (originally intended as soup). Also add thyme and seasonings at this time.
- Simmer for 45 min – 1 hour, allowing water to cook down but not to let it dry up completely.
- Add bay leaf and tomato paste and a bit more water to loosen beans slightly.
- Add salt to taste
- Simmer for another 45 – 1 hour.
I love beans and I’m always looking for new ways to cook them. Will definitely try this recipe. I wish I could have my pick from different beans. We only have the usual ones in the supermarket.
Beans always satisfies and Rancho Gordo is the best place to get them GREG
Sounds delicious, I like the addition of fish sauce. We love Rancho Gordo beans.
I can almost taste them just from your description. These look delicious!
i think somehow our husbands are related. both love their oats in the morning and brown rice and beans.
love your way to cook the beans. We have the same bowls, mine are a little red-ish.
I always have beans incorporated in the weekly menu. Not for its protein content but I find it almost always handy, specially the canned baked beans. Now, I realized I have always loved beans because it is filling, healthy and (i know a lot will agree…)delicious! Thanks for adding another way to serve a family favorite…
Not only do they taste great but they are super healthy as well .Next time I would like to try it with soy sauce instead of the fish sauce.
This sounds and looks delicious! It’s perfect for a super cold night too!
I have a large supply of Bolita beans, but there is a dearth of recipes using them. I made this for dinner tonight, with cornbread. Yum! Very tasty! I added four leaves of chopped kale near the end of the cooking time, and topped with shredded Mexican blend cheese. Thanks for a great recipe!
Hi, Roxie. Thank you for reminding me that this recipe is in the archives. I’m so glad you enjoyed it and appreciate so much that you took the time to give me feedback. Methinks it’s also time to bring this recipe back to my dinner table. I love your addition of kale leaves and always yes to cornbread. 🙂