Rushin Russian Red Beans

Dive into the rich, hearty flavors of "Rushin Russian Red Beans," a comforting one-pot dish inspired by Eastern European cuisine. Featuring tender red kidney beans simmered in a savory vegetable stock and infused with the earthy warmth of paprika and cumin, this recipe is a delightful blend of wholesome ingredients. Aromatic sautéed onion, garlic, and grated carrot pair beautifully with tangy tomato paste and a splash of apple cider vinegar, while fresh dill adds an herby brightness to the dish. Perfect for cozy dinners, this protein-packed recipe is both nutritious and satisfying. Serve it with crusty bread or fluffy rice for a complete, flavor-filled meal. The recipe is easy to prepare ahead, making it ideal for busy weeknights or meal prepping.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 cups (dry) red kidney beans
• 2 tablespoons olive oil
• 1 large, finely chopped onion
• 3 cloves, minced garlic
• 1 medium, grated carrot
• 2 tablespoons tomato paste
• 4 cups vegetable stock
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 2 leaves bay leaf
• 1 tablespoon apple cider vinegar
• 2 tablespoons, chopped fresh dill
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoon (adjust to taste) black pepper

Directions

Step 1

Rinse the red kidney beans thoroughly under cold water, then soak them in a large bowl with enough water to cover them by at least 2 inches. Let the beans soak overnight (or for at least 8 hours).

Step 2

After soaking, drain and rinse the beans again. Transfer them to a large pot, cover with fresh water, and boil for 1 hour or until tender. Drain and set aside.

Step 3

Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.

Step 4

Stir in the minced garlic and grated carrot, and sauté for another 2-3 minutes until fragrant and slightly softened.

Step 5

Add the tomato paste to the pan, stirring well to coat the vegetables. Cook for 1-2 minutes to deepen the tomato flavor.

Step 6

Pour in the vegetable stock, then add the cooked red kidney beans, paprika, ground cumin, and bay leaves. Stir well to combine.

Step 7

Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 30 minutes, stirring occasionally to prevent sticking.

Step 8

Remove the bay leaves, then stir in apple cider vinegar, fresh dill, salt, and black pepper. Taste and adjust seasoning as needed.

Step 9

Serve hot as a standalone dish or alongside crusty bread or rice. Garnish with extra dill if desired.

Nutrition Facts

Serving size	870.8 grams (870.8g)

Amount per serving	% Daily Value*
Calories	836

Total Fat 31.70g	41%
Saturated Fat 5.40g	27%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 3945mg	172%
Total Carbohydrate 128.20g	47%
Dietary Fiber 32.50g	116%
Total Sugars 24.20g
Protein 30.70g	61%

Vitamin D 0IU	0%
Calcium 436mg	34%
Iron 13mg	71%
Potassium 2615mg	56%

*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: 31.0%

Protein: 13.3%

Carbs: 55.7%