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–+ servings

Paprika Beans & Buckwheat

5 from 1 review
These beans with paprika, sun-dried tomatoes and squash are deeply smoky, bright red and a filled with flavor. It's one of my favorite naturally plant-based and gluten-free stews, and all you have to do is chop, combine and simmer.
Prep Time 1 day
Cook Time 2 hours
Servings: 10 servings

Equipment

Ingredients

  • 1 pound bag of dried beans of choice, I like large lima beans
  • 1 (7-ounce) jar sun-dried tomatoes, packed in oil
  • 1/3 cup tomato paste
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons smoked paprika
  • Diamond Crystal kosher salt
  • 1 medium red onion, peeled and quartered
  • 1 medium garlic head, halved
  • 2 sprigs rosemary
  • Freshly ground black pepper
  • 1 medium acorn squash, cored and cubed into 1-inch pieces
  • 1 1/2 cups buckwheat
  • 1/4 cup fresh parsley, for serving

Instructions 

  1. Add the beans to the large dutch oven or pot. Cover with at least two inches of water (if you don't have enough room to cover by two inches, you'll need a bigger pot). Soak the beans for at least six hours, up to 24.
  2. When the beans are finished soaking, drain them and empty the pot.
  3. Set the pot over medium heat. Pour in all the oil from the sun-dried tomato jar, but don't add the tomatoes. Add in the tomato paste, red pepper flakes, paprika, and a tablespoon of kosher salt. Stir into a paste and cook for 1-2 minutes, or until the tomato paste is a shade darker.
  4. Add the beans back into the pot. Stir to coat them in the tomato paste. Add the onion, garlic, and rosemary on top. Add in the sun-dried tomatoes. Crack in a liberal amount of black pepper. Pour in 10 cups of water. Bring this to a simmer and cover. Simmer for 40-45 minutes, or until the beans begin to look finished.
  5. When the beans taste almost finished, but still have a touch of bite to them, add in the squash. Simmer for an additional 15 minutes.
  6. Remove the rosemary sprig, garlic halves and any undesirable onion pieces. Add in the buckwheat. Simmer for another 10-15 minutes, or until the buckwheat tastes finished.
  7. Taste the broth and add up to an additional tablespoon of salt to taste.
  8. This will make ten servings, so portion as you need it! Top with chopped fresh parsley as garnish.