Low Sodium Beans Pottage

Savor the comfort of hearty, homemade goodness with this Low Sodium Beans Pottage recipe, a wholesome, slow-simmered dish packed with nourishing ingredients and vibrant flavors. Perfect for those watching their sodium intake, this recipe combines tender navy or pinto beans with a medley of sautéed vegetables, including carrots, celery, and red bell pepper, all simmered in a rich low-sodium broth infused with aromatic herbs like thyme and oregano. A splash of fresh lemon juice and a sprinkle of parsley elevate the dish with a zesty, refreshing finish. This delicious one-pot meal is an excellent source of protein and fiber, making it a satisfying choice for healthy weeknight dinners or meal prep. Serve it hot with crusty whole-grain bread or a side of steamed vegetables for a complete, heart-healthy meal the whole family will love! Keywords: Low Sodium Beans Pottage, heart-healthy recipes, low-sodium dinner ideas, high-fiber meals, protein-packed vegetarian dishes.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 6

Ingredients

• 2 cups dried beans (such as navy beans or pinto beans)
• 6 cups water
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, sliced
• 2 stalks celery stalks, sliced
• 1 large red bell pepper, diced
• 4 cups low sodium chicken or vegetable broth
• 1 leaf bay leaf
• 1 teaspoon thyme, dried
• 1 teaspoon oregano, dried
• 0.5 teaspoon black pepper
• 0.25 cup fresh parsley, chopped
• 1 tablespoon lemon juice

Directions

Step 1

Rinse the dried beans thoroughly in cold water and discard any debris. Soak them overnight in a large bowl covered with water.

Step 2

Drain and rinse the beans again. Add them to a large pot with 6 cups of fresh water. Bring the beans to a boil, reduce the heat, and let them simmer for 45-60 minutes or until tender. Drain and set aside.

Step 3

In a separate large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

Step 4

Add the minced garlic, sliced carrots, celery, and diced red bell pepper. Sauté for an additional 5 minutes until the vegetables begin to soften.

Step 5

Pour in the low sodium broth and add the cooked beans. Stir in the bay leaf, thyme, oregano, and black pepper.

Step 6

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 45 minutes to an hour, stirring occasionally until the vegetables are very tender and the flavors have melded together.

Step 7

Remove the bay leaf and stir in the chopped fresh parsley and lemon juice.

Step 8

Taste and adjust the seasoning if needed. Serve the beans pottage hot, ideally with a side of whole grain bread or steamed vegetables.

Nutrition Facts

Serving size	(3391.9g)

Amount per serving	% Daily Value*
Calories	1902.0

Total Fat 36.6g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 780.0mg	0%
Total Carbohydrate 299.5g	0%
Dietary Fiber 73.5g	0%
Total Sugars 28.0g
Protein 97.2g	0%

Vitamin D 0IU	0%
Calcium 997.5mg	0%
Iron 27.2mg	0%
Potassium 7438.5mg	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: 17.2%

Protein: 20.3%

Carbs: 62.5%