Emily's Traveling Beans

Experience the bold, comforting flavors of *Emily's Traveling Beans*, a versatile one-pot wonder perfect for weeknight dinners or meal prep. Packed with protein-rich black and kidney beans, this hearty dish is simmered with aromatic spices like cumin, smoked paprika, and chili powder, then brightened with a zesty splash of lime juice. Tender onions, garlic, and red bell pepper create a flavorful base, while a tomato and vegetable broth sauce ties everything together. Ready in just 40 minutes, this vegan and gluten-free recipe is easy to customize—serve it over rice, in tortillas, or solo with your favorite toppings like creamy avocado or fresh cilantro. Whether you're feeding a crowd or stocking your fridge, Emily's Traveling Beans is your ticket to a satisfying, nutrient-packed meal that travels well for lunches or gatherings!

Nutriscore Rating: 87/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups canned black beans
• 2 cups canned kidney beans
• 2 tablespoons olive oil
• 1 medium (diced) yellow onion
• 3 minced garlic cloves
• 1 medium (diced) red bell pepper
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 14-ounce can canned diced tomatoes
• 1 cup vegetable broth
• 1 tablespoon lime juice
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons (chopped, optional for garnish) fresh cilantro

Directions

Step 1

Heat the olive oil in a large skillet or saucepan over medium heat.

Step 2

Add the diced onion and sauté for 3–4 minutes until softened.

Step 3

Stir in the minced garlic and diced red bell pepper, and cook for another 2–3 minutes until fragrant.

Step 4

Add the ground cumin, smoked paprika, dried oregano, and chili powder, stirring to coat the vegetables in the spices. Cook for 1 minute to toast the spices.

Step 5

Pour in the canned diced tomatoes and vegetable broth. Stir well to combine.

Step 6

Add the black beans and kidney beans to the skillet, stirring until evenly mixed.

Step 7

Reduce the heat to low, cover the skillet, and let the mixture simmer for 15–20 minutes, stirring occasionally.

Step 8

Stir in the lime juice, salt, and black pepper. Adjust seasoning to taste.

Step 9

Remove from heat and garnish with chopped fresh cilantro if desired.

Step 10

Serve warm with rice, tortillas, or as a standalone dish. Emily's Traveling Beans also pair well with avocado slices or a dollop of sour cream.

Nutrition Facts

Serving size	(1780.1g)

Amount per serving	% Daily Value*
Calories	1665.6

Total Fat 47.5g	0%
Saturated Fat 8.6g	0%
Polyunsaturated Fat 7.4g
Cholesterol 7.9mg	0%
Sodium 4707.8mg	0%
Total Carbohydrate 238.6g	0%
Dietary Fiber 84.0g	0%
Total Sugars 27.4g
Protein 79.4g	0%

Vitamin D 0IU	0%
Calcium 592.6mg	0%
Iron 31.5mg	0%
Potassium 5364.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.2%

Protein: 18.7%

Carbs: 56.2%