High Protein Beans Pottage

Packed with plant-based protein and wholesome ingredients, this High Protein Beans Pottage is a comforting, one-pot meal that’s both nourishing and flavorful. Featuring a vibrant mix of tender mixed beans, nutrient-dense quinoa, and a medley of fresh vegetables like spinach, tomatoes, and bell peppers, this hearty dish is cooked in a luxurious coconut milk and vegetable broth base. Fragrant spices like curry powder, cumin, and paprika add a warm depth of flavor, while fresh cilantro provides the perfect finishing touch. Ready in just an hour, this pottage is an ideal choice for busy weeknights or meal prep. Serve it as a standalone dish or pair it with crusty bread for a satisfying, protein-rich dinner loved by vegans and omnivores alike.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams mixed beans (canned or soaked and boiled)
• 100 grams quinoa
• 1 large, chopped onion
• 3 minced garlic cloves
• 1 tablespoon, grated ginger
• 2 large, chopped tomatoes
• 1 large, chopped bell peppers
• 1 large, diced carrot
• 500 milliliters vegetable broth
• 200 milliliters coconut milk
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 0.5 teaspoon black pepper
• 1 teaspoon salt
• 100 grams spinach
• 2 tablespoons olive oil
• 2 tablespoons, chopped fresh cilantro

Directions

Step 1

Rinse and drain the mixed beans if using canned beans. If using dried beans, ensure they have been soaked overnight and boiled until tender.

Step 2

Rinse the quinoa under cold water to remove any bitterness and set aside.

Step 3

Heat the olive oil in a large pot over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.

Step 4

Add the minced garlic and grated ginger, and sauté for another minute until fragrant.

Step 5

Stir in the curry powder, ground cumin, paprika, and black pepper, allowing them to toast for about 30 seconds.

Step 6

Add the chopped tomatoes and bell peppers, and cook for 5 minutes until the vegetables soften.

Step 7

Stir in the diced carrot, mixed beans, rinsed quinoa, and vegetable broth. Bring to a boil.

Step 8

Once boiling, reduce the heat to low and cover the pot. Let it simmer for 20 minutes, stirring occasionally.

Step 9

Pour in the coconut milk and season with salt. Stir well and let it cook for an additional 10 minutes.

Step 10

Add the spinach and cook for another 2-3 minutes until wilted.

Step 11

Adjust seasoning if necessary. Serve hot, garnished with fresh cilantro.

Nutrition Facts

Serving size	2231.7 grams (2231.7g)

Amount per serving	% Daily Value*
Calories	1515

Total Fat 44.00g	56%
Saturated Fat 6.10g	31%
Polyunsaturated Fat 4.60g
Cholesterol 0mg	0%
Sodium 6055mg	263%
Total Carbohydrate 229.90g	84%
Dietary Fiber 43.80g	156%
Total Sugars 51.30g
Protein 60.20g	120%

Vitamin D 0IU	0%
Calcium 476mg	37%
Iron 21mg	114%
Potassium 4614mg	98%

*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: 25.4%

Protein: 15.5%

Carbs: 59.1%