Summer Vegetable White Bean Stir-Fry
This Summer Veggie White Bean Stir-Fry is packed with colorful veggies and creamy white beans. The perfect wholesome (yet delicious!) recipe to enjoy on summer weeknights! Vegan & Gluten-Free.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 minutes
- Yield: Serves 4 to 6 1x
- Category: Main
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 1/2 orange bell pepper, diced
- 5 leaves swiss chard, chopped; stems and leaves separated
- 5 cremini mushrooms, sliced
- 1/2 teaspoon italian seasoning
- 1/2 teaspoon salt, plus more to taste
- 3 cloves garlic, minced
- 4 ounces cherry tomatoes, cut in half
- 2 15-ounce cans white beans*, drained and rinsed
- Optional: cooked white or brown rice, for serving
Instructions
- Sauté: warm the olive oil over medium heat in a large sauté pan. Add the onion and sauté for 3 to 5 minutes, until translucent Add the bell pepper, swiss chard stems, mushrooms, and italian seasoning and sauté for 5 to 7 minutes, until most of the liquid has evaporated out of the pan.
- Make it Beany: Add the garlic, tomatoes, and white beans to the veggies with a good pinch of salt and pepper. Sauté for an additional 5 to 7 minutes, until the tomatoes have softened. Turn off the heat and stir in the swiss chard greens; let sit for a couple of minutes, until wilted. Add additional salt to taste, if necessary.
- Serve: serve with rice, or as desired. Leftovers will keep in the fridge for up to 4 days.
Notes
- Beans: I used Great Northern Beans, but cannelini, navy, or garbanzo beans would also work well.
- Oil-Free: sauté the onion in water instead of oil.
Find it online: https://frommybowl.com/summer-vegetable-bean-stir-fry/
