Braised White Beans Greens

I’ve always found comfort in a warm bowl of food, especially when it’s as satisfying as Braised White Beans Greens. This dish typically reminds me of cozy evenings spent at home, with a rich aroma wafting through the kitchen. I remember the first time I made this recipe; it was one of those crisp fall days when you just want something hearty yet healthy. The vibrant greens paired with creamy beans create a delightful harmony that leaves you feeling full and happy. Every spoonful takes me back to those homey moments, where the warmth of the meal envelops you like a hug. It’s the perfect dish for family gatherings or a relaxed weeknight dinner.

Recipe Ingredients for Braised White Beans Greens

The ingredients in Braised White Beans Greens are simple yet powerful, creating a dish that is both nourishing and satisfying. The star players here are the cannellini beans, which provide creaminess, and the greens, which add freshness and color.

• 2 tablespoons oil from the sun-dried tomatoes if possible
• 2 shallots fine dice (or sub 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 sub 1/2 tsp chili flakes
• 1/3 cup sun-dried tomatoes in oil, chopped
• 1 tablespoon nutritional yeast, optional
• 1 large bunch kale or Swiss chard, stems removed and thinly sliced
• 30 ounces canned cannellini beans, rinsed and drained (2 cans)
• 2 cups vegetable broth
• Juice of 1 lemon (1-2 tablespoons)
• Vegan parmesan for serving (optional)
• Black pepper to taste

How to Assemble Braised White Beans Greens

Making Braised White Beans Greens is a delightful process that comes together quite easily. Follow these steps to create a comforting, flavorful dish.

1. Begin by warming a large dutch oven or heavy-bottomed pot over medium heat. Once it’s warm, add the oil. The flavor from the sun-dried tomatoes will infuse the dish beautifully. Let it heat for a minute.
2. Add the diced shallots along with the minced rosemary and thyme. Sauté them for about 4 to 6 minutes, stirring occasionally until they become tender and fragrant. You want to observe the shallots turning translucent.
3. Next, add the minced garlic and Calabrian chiles (or pepper flakes). Cook for an additional minute until the garlic is aromatic but be careful not to let it burn, as it can turn bitter.
4. Now, it’s time to introduce the star of our dish – the cannellini beans. Add them to the pot and gently mix. With the back of a spoon or spatula, mash about a quarter of the beans to create a creamier texture. This will give you a nice base.
5. Pour in the vegetable broth and toss in the chopped kale or Swiss chard. Stir everything well, ensuring the greens are submerged in liquid.
6. Bring your mixture to a gentle simmer. You’ll want to cook it for about 6 to 8 minutes, stirring occasionally. Keep an eye on it as the liquid reduces slightly, thickening up the dish.
7. If you prefer an even thicker consistency, feel free to mash more beans as desired. This is your chance to customize the texture to your liking.
8. Once the dish reaches your preferred consistency, turn off the heat and stir in the juice of 1 lemon. This will brighten up the flavors beautifully!
9. Serve warm, topped with vegan parmesan and a sprinkle of black pepper. Enjoy the comforting warmth!
10. Leftovers can be stored in the fridge for up to 5 days or frozen for up to 2 months if you have any leftovers, although I doubt you will!

Tips and Variations

There are endless ways to enjoy Braised White Beans Greens! Here are some tips and variations to make the most of this recipe.

• Storage: Leftovers can be kept in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop.
• Freezing: You can freeze this dish for up to 2 months. Just thaw in the fridge overnight before reheating.
• Pairing: This dish pairs beautifully with crusty bread or a simple salad for a well-rounded meal.
• Herb Variations: Experiment with different herbs like thyme, oregano, or even dill for varied flavor profiles.
• Spice It Up: If you like things spicy, add more Calabrian chiles or a dash of hot sauce when serving.

How to Enjoy Braised White Beans Greens

• Serve Warm: This dish is best enjoyed warm, whether as a main course or a hearty side dish.
• Perfect for Gatherings: It’s great for family dinners or potlucks; everyone loves a warm shared meal!
• Lunch Delight: You can also pack it for lunch. It holds up well and can be enjoyed cold or hot.
• Seasonal Serving: Ideal for fall and winter, especially when you’re craving something cozy.
• Meal Prep: Portion it out in containers for easy grab-and-go meals throughout the week.

FAQ

Conclusion

In conclusion, Braised White Beans Greens stands out for its comforting flavors and nourishing ingredients. It’s not just a meal; it’s a warm embrace on a chill evening. I encourage you to gather your ingredients and give it a try. You’ll find that this dish has a special way of making any day feel a little brighter and more satisfying.

Braised White Beans Greens

The ultimate comfort food, Braised White Beans Greens brings together creamy beans and vibrant greens in an easy weeknight dinner. This nutrient-dense dish is not only delicious but also perfect for meal prep, ensuring you have warm, satisfying meals ready to go. Make it tonight for a cozy experience!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 335

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons oil from the sun-dried tomatoes if possible
• 2 whole shallots fine dice (or sub 1 small yellow onion)
• 2 teaspoons rosemary minced fresh
• 1/2 teaspoon thyme fresh leaves
• 5 cloves garlic minced
• 1 tablespoon Calabrian chiles optional; or sub 1/2 tsp chili flakes
• 1/3 cup sun-dried tomatoes in oil, chopped
• 1 tablespoon nutritional yeast optional
• 1 large bunch kale or Swiss chard stems removed and thinly sliced
• 30 ounces cannellini beans rinsed and drained (2 cans)
• 2 cups vegetable broth broth
• 1 whole lemon Juice of (1-2 tablespoons)
• 1 tablespoon vegan parmesan for serving (optional)
• to taste black pepper

Equipment

• Saucepan
• Oven
• Skillet
• Wooden Spoon
• Cutting Board
• Chef's Knife
• Mixing Bowl

Method

 

1. Warm a large dutch oven or heavy-bottomed pot over medium heat and warm the oil. Add the shallot, rosemary, and thyme. Sauté for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic, Calabrian chiles, sun dried tomatoes, and nutritional yeast if using; cook for 1 minute, until fragrant.
2. Add the cannellini beans to the pot and mix to combine. Use the back of a spoon or spatula to mash about 1/4 of the beans, to create more of a paste. Add the vegetable broth and kale or Swiss chard and mix well.
3. Bring the mixture to a simmer and cook for 6 to 8 minutes, stirring occasionally, until the liquid has reduced and thickened slightly. If you’d like an even thicker consistency, mash more beans to your liking.
4. Turn off the heat and stir in the juice of 1 lemon. Serve warm topped with vegan parmesan and black pepper, or as desired. Leftovers can be stored in the fridge for up to 5 days or frozen for up to 2 months.

Notes

• White Beans: I recommend using Cannellini or Navy Beans for this recipe for the creamiest texture. You can also make this recipe with black beans, pinto beans, or red kidney beans.
• Kale vs Swiss Chard: This recipe works well with both leafy greens. I prefer to remove the kale stems entirely and sauté only the greens. If you are using Swiss Chard you can finely dice the stems add to the pot along with the shallot in step 1.

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Meet Carmen Rhoades

Precision is key to a perfect feast, and I apply that rigor to everything I do here. I am deeply involved in measuring, timing, and refining the techniques behind our recipes. I have cooked this dish multiple times, troubleshooting every step so that your experience in the kitchen is seamless and successful.