Description
Braised White Beans & Greens is a hearty and flavorful Italian-inspired dish featuring tender cannellini beans simmered with aromatic herbs, sun-dried tomatoes, and nutritious kale or Swiss chard. This wholesome vegan and gluten-free recipe delivers a comforting meal perfect for cozy dinners, served with optional vegan parmesan and crusty bread.
Ingredients
Scale
Base and Aromatics
- 2 tablespoons oil (from the sun-dried tomatoes if possible)
- 2 shallots, finely diced (or substitute 1 small yellow onion)
- 2 teaspoons minced fresh rosemary
- 1/2 teaspoon fresh thyme leaves
- 5 cloves garlic, minced
- 1 tablespoon chopped Calabrian chiles (optional; or substitute 1/2 teaspoon chili flakes)
- 1/3 cup sun-dried tomatoes in oil, chopped
- 1 tablespoon nutritional yeast (optional)
Greens and Beans
- 1 large bunch kale or Swiss chard, stems removed and thinly sliced
- 30 ounces canned cannellini beans, rinsed and drained (equivalent to 2 cans)
Liquids and Seasoning
- 2 cups vegetable broth
- Juice of 1 lemon (about 1-2 tablespoons)
- Black pepper, to taste
For Serving
- Vegan parmesan (optional)
Instructions
- Aromatics: Warm a large dutch oven or heavy-bottomed pot over medium heat and add the oil. Add the finely diced shallots, minced rosemary, and fresh thyme leaves. Sauté for 4 to 6 minutes, stirring occasionally, until the shallots are tender and fragrant. Then add the minced garlic, chopped Calabrian chiles (or chili flakes), chopped sun-dried tomatoes, and nutritional yeast if using. Cook for 1 minute until fragrant.
- Add Beans and Greens: Stir in the rinsed and drained cannellini beans. Using the back of a spoon or spatula, mash about a quarter of the beans in the pot to create a creamy texture. Then add the vegetable broth and the thinly sliced kale or Swiss chard. Mix everything thoroughly.
- Simmer: Bring the mixture to a gentle simmer. Cook for 6 to 8 minutes, stirring occasionally, until the liquid reduces and thickens slightly. For a thicker consistency, mash more beans to your preferred texture.
- Finish and Serve: Turn off the heat and stir in fresh lemon juice. Serve the braised beans and greens warm, topped with vegan parmesan and freshly ground black pepper to taste. Leftovers can be refrigerated for up to 5 days or frozen for up to 2 months.
Notes
- This dish is Italian-inspired with rich herbs and sun-dried tomatoes for a cozy flavor.
- Use oil from the sun-dried tomatoes for added depth of flavor if possible.
- Calabrian chiles add a spicy kick but can be substituted with chili flakes.
- Optional nutritional yeast and vegan parmesan provide cheesy, umami notes while keeping the recipe vegan.
- Serve with crusty bread to complete the meal.
- Leftovers keep well refrigerated up to 5 days or frozen for up to 2 months.
- Gluten-free and vegan-friendly.
Nutrition
- Serving Size: 1 serving
- Calories: 358 kcal
- Sugar: 6 g
- Sodium: 494 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.03 g
- Carbohydrates: 56 g
- Fiber: 12 g
- Protein: 18 g
- Cholesterol: 0 mg
