Randy Mayor; Melanie J. Clarke
8 servings (serving size: about 1 1/2 cups)

Though this humble dish is traditionally made with bacon, the smoked paprika gives this vegetarian version a similar smoky, savory flavor. You can order it online at www.ethnicgrocer.com, www.thespicehouse.com, or www.tienda.com.

How to Make It

Step 1

Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain.

Step 2

Wipe pan dry with a paper towel. Heat oil in pan over medium-high heat. Add onion, paprika, and garlic; sauté 4 minutes or until tender. Stir in beans, 7 cups water, and bay leaves; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beans are tender. Stir in salt. Discard bay leaves. Remove from heat; partially mash beans.

Ratings & Reviews

JasonM's Review

March 03, 2009
To be something so simple, you'd almost expect these beans to be boring. They were quite tasty! I only made one change. I substituted bacon drippings for part of the olive oil that is used to sauté the onions & garlic. I figured this would only enhance the smokiness to be added by the smoked paprika (and I was right). I didn't end up having to mash any of the beans since a few of them boiled apart on their own. I let them cook uncovered for the last 30 minutes of the recommended cooking time, because they looked too soupy when compared with the recipe photo. The end result was a very creamy texture. We'll make this again! This would only be improved by adding a small bit of chopped ham... but it wouldn't be vegetarian at all, then.