Bean Stew with Smoked Paprika

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A hearty, slow-simmered stew featuring dried beans and smoked paprika, deepened with a long, gentle cook. This American-inspired slow-cooker recipe, ready in about 100 minutes, pairs dried navy beans, onion, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dried navy beans
• 1 medium, finely diced onion
• 1 medium, diced into 1/4-inch pieces carrot
• 2 stalks, diced into 1/4-inch pieces celery
• 3 cloves, minced garlic
• 1 (14.5 oz) can canned diced tomatoes
• 4 cups vegetable broth
• 2 tsp smoked paprika
• 1 tsp dried thyme
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup dried navy beans under cold water, then place them in a large pot with 4 cups vegetable broth and bring to a gentle boil over medium-high heat, skimming off any foam that rises to the surface.
2. Step 2: Add 1 medium finely diced onion, 1 medium diced carrot, 2 diced celery stalks, and 3 minced garlic cloves to the pot, stirring to combine, then reduce heat to low and cover with a lid, simmering for 1 hour until beans are tender.
3. Step 3: Stir in 1 (14.5 oz) can of diced tomatoes, 2 tsp smoked paprika, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper, then continue simmering uncovered for 20 minutes until flavors meld and the stew thickens slightly.
4. Step 4: Taste and adjust seasoning with additional salt and pepper if needed, then serve hot with crusty bread for dipping.