Sugar-Free Hearty Beans with Vegetables

Packed with rich, earthy flavors and an abundance of wholesome ingredients, this Sugar-Free Hearty Beans with Vegetables recipe is the perfect comfort food for health-conscious eaters. Featuring a vibrant medley of sautéed onions, garlic, and nutrient-rich vegetables like carrots, zucchini, and bell peppers, combined with hearty kidney and black beans, this dish offers a satisfying protein boost without any added sweeteners. Seasoned to perfection with aromatic spices such as cumin, thyme, and oregano, and simmered in a savory vegetable broth, this one-pot wonder is as nutritious as it is flavorful. Ready in just one hour and naturally gluten-free, it’s the ultimate crowd-pleaser, whether enjoyed on its own or served over brown rice or quinoa for a complete meal. Perfect for meal prep or a cozy family dinner, this recipe is a must-try for anyone seeking a hearty, plant-based dish free from refined sugars.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced onion
• 3 minced garlic cloves
• 2 medium, diced carrot
• 2 diced celery stalk
• 1 medium, diced red bell pepper
• 1 medium, diced zucchini
• 400 grams canned diced tomatoes
• 4 cups vegetable broth
• 2 cups cooked kidney beans
• 2 cups cooked black beans
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 whole bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons, chopped fresh parsley

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Add diced onions to the pot and sauté for about 5 minutes until they are translucent.

Step 3

Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 4

Add the diced carrot, celery, red bell pepper, and zucchini to the pot. Cook, stirring occasionally, for 5-7 minutes until the vegetables start to soften.

Step 5

Pour in the canned diced tomatoes and vegetable broth, and bring the mixture to a simmer.

Step 6

Add cooked kidney beans and black beans to the pot and stir in the dried thyme, dried oregano, ground cumin, and bay leaf.

Step 7

Season with salt and black pepper, stir well to combine.

Step 8

Reduce the heat to low, cover the pot, and let the mixture simmer gently for about 30 minutes, stirring occasionally.

Step 9

Taste and adjust seasoning if necessary, then discard the bay leaf.

Step 10

Garnish with chopped fresh parsley before serving.

Step 11

Serve hot as a standalone dish or over brown rice or quinoa for a complete meal.

Nutrition Facts

Serving size	(2803.0g)

Amount per serving	% Daily Value*
Calories	2002.2

Total Fat 54.6g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 9.1g
Cholesterol 8mg	0%
Sodium 7148.2mg	0%
Total Carbohydrate 299.6g	0%
Dietary Fiber 87.0g	0%
Total Sugars 58.2g
Protein 93.4g	0%

Vitamin D 0IU	0%
Calcium 690.2mg	0%
Iron 31.1mg	0%
Potassium 6897.4mg	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: 23.8%

Protein: 18.1%

Carbs: 58.1%