Serves 8
237 cal · 120 min
Bronco Beans
Recipe GLPR9fc812ebbef0ed
A hearty, protein-rich bean medley featuring black beans, kidney beans, white beans, and chickpeas simmered with sautéed onions, bell peppers, jalapeños, and garlic in a aromatic blend of oregano, thyme, and chili powder. The mixture is gently cooked with diced tomatoes until the flavors meld into a savory, comforting side dish. Perfect served warm, this dish can be made ahead and refrigerated for convenient weeknight meals.
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Ingredients
1 tablespoon vegetable oil
2 yellow onions, peeled and chopped
1 bell pepper, cored, seeded, and chopped
2 jalapeño peppers, chopped
4 cloves garlic, peeled and chopped
1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon chili powder
4 cans (15.5 ounces each) assorted low-sodium beans, including black beans, kidney beans, white beans, and chickpeas, drained and rinsed
2 cans (14.5 ounces each) low-sodium diced tomatoes with liquid
1 1/2 cups water
Directions
Place a large pot over medium heat. Once the pot is hot, pour in the vegetable oil and allow it to warm for about 30 seconds.
Add the chopped onions, bell pepper, jalapeño peppers, minced garlic, dried oregano, dried thyme, and chili powder to the hot oil. Stir well to combine all ingredients. Cook, stirring occasionally, until the vegetables soften and become tender, approximately 15 minutes.
Pour in the drained and rinsed beans and add the canned diced tomatoes along with their liquid. Add 1 1/2 cups of water and stir to combine. Increase the heat to high and bring the mixture to a boil.
Once boiling, reduce the heat to low and place a partial lid on the pot (leaving it slightly ajar). Let the beans simmer gently for 1 1/2 hours, stirring occasionally, to allow the flavors to fully develop and meld together.
As the mixture simmers, check the consistency. If it becomes too thick, stir in additional water a little at a time to reach your desired consistency.
Once cooked through and flavored as desired, remove the pot from heat. Serve the beans warm immediately, or cool the mixture completely and transfer to an airtight container for storage.
Cover the container and refrigerate the beans for up to 2 days. Reheat on the stovetop over low heat until warmed through before serving.
To serve, ladle the beans into bowls and garnish with fresh cilantro and a dollop of low-fat plain yogurt if desired.
