Description
Braised White Beans & Greens is a hearty and flavorful Italian-inspired dish that combines tender cannellini beans and nutrient-rich kale or Swiss chard, slowly simmered with fresh herbs, garlic, sun-dried tomatoes, and Calabrian chiles. This comforting, plant-based recipe is perfect for a cozy meal and is both vegan and gluten-free.
Ingredients
Scale
Base Ingredients
- 2 tablespoons oil (from the sun-dried tomatoes if possible)
- 2 shallots (fine dice, 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)
Vegetables and Beans
- 1 large bunch kale or Swiss chard (stems removed and thinly sliced)
- 30 ounces canned cannellini beans (rinsed and drained, about 2 cans)
- 2 cups vegetable broth
Finishing Ingredients
- Juice of 1 lemon (about 1-2 tablespoons)
- Vegan parmesan (for serving, optional)
- Black pepper (to taste)
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 thyme leaves. Sauté for 4 to 6 minutes, stirring occasionally, until the shallots are tender and fragrant. Stir in minced garlic, chopped Calabrian chiles or chili flakes, chopped sun-dried tomatoes, and nutritional yeast if using; cook for 1 minute to release their aromas.
- Beans: Add the rinsed and drained cannellini beans to the pot and stir to combine. Use the back of a spoon or spatula to mash about one-quarter of the beans gently to create a creamy consistency and help thicken the mixture. Pour in the vegetable broth and add the thinly sliced kale or Swiss chard, mixing everything well.
- Simmer: Increase the heat slightly to bring the mixture to a gentle simmer. Cook for 6 to 8 minutes, stirring occasionally, until the liquid reduces slightly and thickens. For a thicker texture, mash more beans to your desired consistency.
- Serve & Store: Turn off the heat and stir in fresh lemon juice to brighten the flavors. Serve the braised beans warm, topped with vegan parmesan and freshly ground black pepper if desired. Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.
Notes
- Braised White Beans & Greens is an Italian-inspired recipe perfect for a cozy, nutritious meal.
- Using oil from sun-dried tomatoes adds extra flavor but you can substitute with olive oil if needed.
- For a spicier kick, increase the amount of Calabrian chiles or chili flakes.
- The dish is vegan and gluten-free, ideal for special dietary needs.
- Serve with crusty bread for a complete and satisfying meal.
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
