Prep time: 40 minutes
Yield: 8 servings
Reading time: 1 minute
For me, vegan bean broth is a great option for those cold and lazy days.
At home, we really enjoy it — it’s one of our favorite dishes.
Beans are rich in iron and help a lot with improving anemia.
It’s a great meal to serve for the whole family, especially at dinner because everyone loves it.
Super easy to make, it’s 100% gluten-free, dairy-free, and sugar-free.
It makes a large batch, turns out creamy, and has an amazing flavor. If you’ve never tried it, now’s the time!
Ingredients:
• 500g of dry (light-colored) beans
• 2 liters of water (or enough to fully cover the beans)
• 2 medium onions, finely chopped
• 5 garlic cloves, chopped into small pieces
• Your preferred type of chili pepper (optional)
• Salt to taste
• Dried or fresh herbs
Instructions:
- Start by sautéing the garlic and onion in a pressure cooker. The aroma is everything!
- Add the washed beans and cover with water — I usually leave about 5 fingers of water above the beans.
- Add the herbs and chili pepper, if using. But don’t add the salt just yet!
- Close the lid and cook for about 20 to 25 minutes after it starts pressurizing.
- Once it’s ready, blend everything until it becomes a smooth cream.
- Pour the broth back into the pot and, with the heat off, now add the salt.
- Serve with croutons or fresh herbs. A sprig of parsley on top adds a lovely touch.
Additional Tips
Here’s a little secret I always use: adding salt at the end helps keep the beans from getting too dark, making the color nicer.
Also, try adding cayenne pepper to the broth (just half a coffee spoon!). It adds amazing flavor but is strong — be careful not to overdo it.
To make the dish more complete, serve with gluten-free toast, chopped herbs, or even grilled tofu.
If there are leftovers, freeze them. It’s a lifesaver during a busy week!
So, how about trying this delicious dish at your home too?
See you next time 💛
See also:
