15-Minute Smoky Brothy Beans

• servings: 4 servings
• total time: 15 minutes

Ingredients

2 teaspoons extra virgin olive oil

1 yellow onion (peeled and diced)

3 cloves garlic (peeled and minced)

2 tablespoons butter

1 cup whole wheat pearl couscous (also known as Israeli Couscous or ptitim)

3-4 cups stock (plus more, as needed)

15 ounce can white beans (such as cannellini, navy, great northern, or butter; drained and rinsed)

1 teaspoon dry parsley

1 teaspoon dry thyme

1-2 teaspoons smoked paprika (plus more, if desired)

1 teaspoon crushed red pepper (more or less, to taste)

1 lemon juiced

1/3 cup heavy cream (optional)

Salt and pepper to taste

Directions

Cook the Aromatics:

Heat the oil in a skillet over medium heat. Add the onion and cook for 2 minutes until the onion just begins to sweat and soften.

Add the butter and garlic and cook for 1 minute.

Cook the Couscous:

Add the couscous and cook for 1 minute until it begins to toast slightly.

Add 3 cups of stock and bring to a boil.

Simmer the Couscous:

Stir in the white beans and add the parsley, thyme, smoked paprika, and crushed red pepper. Season with salt and pepper to taste. Reduce heat to medium-low and cook, uncovered, for 10-12 minutes or until the couscous is tender. Add more stock, as necessary or desired, depending on how brothy you want the dish to be. Taste and add more smoked paprika, if desired.

Finish the Brothy Beans:

Taste the beans and season as you like. Stir in the lemon juice and heavy cream and cook 1 more minute. Turn off the heat.

To Serve:

Ladle the smoky brothy beans into bowls. Garnish with more smoked paprika, parsley, and a drizzle of extra virgin olive oil, if desired. Enjoy!

Nutrition

• Calories: 401 kcal
• Total Fat: 13 g
• Saturated Fat: 7 g
• Cholesterol: 34 mg
• Sodium: 622 mg
• Total Carbohydrate: 62 g
• Dietary Fiber: 9 g
• Total Sugars: 3 g
• Protein: 14 g