15-Minute Smoky Brothy Beans

This 15-minute smoky brothy beans is full of rich, smoky flavors thanks to smoked paprika, crushed red pepper, and a splash of heavy cream.

4.29 from 32 votes

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Cook Time: 15

Total Time: 15

Servings:

Calories: 401kcal

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
⅓ cup heavy cream optional
Salt and pepper to taste

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.

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.

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.

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

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