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Braised White Beans Greens

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
Cook Time 20 minutes
Total Time 30 minutes
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.