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Brothy Beans with Herbs

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
  • Author:
  • Prep Time: 5 mins
  • Cook Time: 1 hour 15 mins
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Diet: Vegan


These brothy beans are rich, saucy, and garlicky, hitting you with herby freshness with each bite.


  • 1 pound pinto beans, soaked for at least 8 hours or overnight
  • 4 medium garlic cloves, 1 halved and 3 minced
  • 1 dried bay leaf
  • Fine sea salt, to taste
  • 3 tablespoons extra virgin olive oil
  • 1 medium yellow onion, diced
  • 1 1/2 teaspoons smoked paprika
  • 1/2 teaspoon ground cumin
  • Pinch of red pepper flakes
  • 2 tablespoons fresh lemon or lime juice
  • Freshly ground black pepper, to taste
  • 3 scallions, sliced (about 1/3 cup)
  • 1/3 cup chopped cilantro


  1. Drain and rinse the soaked beans. Place in a large pot and add enough water to cover by 2 to 3 inches, along with the halved garlic clove, bay leaf, and 1/2 teaspoon salt.
  2. Cover tightly with a lid and bring to a boil. Then reduce to a bare simmer and cook the beans with the lid ajar until soft and creamy, about 45 minutes to an hour. In the last 15 minutes of cooking, add a teaspoon more salt to the beans.
  3. Reserve about 4 cups of the bean cooking water and drain the beans; set aside.
  4. Heat the oil in a large high-sided pan over medium heat. Add the onion with a pinch of salt and cook until soft and translucent, 5 to 7 minutes. Then add the minced garlic, paprika, cumin, and pepper flakes and cook for 30 seconds more.
  5. Add half of the beans to the skillet, along with 1 cup of the reserved bean broth. Using a potato masher, mash the beans until they’re broken up. Then add the remaining beans and 2 cups of the bean broth, the lemon juice, and black pepper. Stir to combine, cover tightly with a lid, and simmer for 10 minutes, stirring occasionally. If the beans are starting to dry out, add more of the broth.
  6. Turn the heat off and stir in the cilantro and scallions. Taste and adjust the seasonings, if needed.


  • Serving Size: 1/8 of the recipe
  • Calories: 250
  • Carbohydrates: 36.8 g
  • Fiber: 9.1 g
  • Protein: 12.3 g

Keywords: beans, refried beans, cilantro, scallions

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