Braised White Beans & Greens

Braised White Beans & Greens is an Italian-inspired recipe that simmers canned white beans and leafy greens in a rich and herbaceous broth. Serve it with crusty bread for the ultimate cozy meal! Vegan and Gluten-Free.

Course Main

Cuisine Mediterranean

Diet Gluten Free, Vegan, Vegetarian

Method Stovetop

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 358kcal

Author Caitlin Shoemaker

Ingredients

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 broth
Juice of 1 lemon 1-2 tablespoons
Vegan parmesan for serving (optional)
Black pepper to taste

US Customary - Metric

Instructions

Aromatics: 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 (or pepper flakes), sun dried tomatoes, and nutritional yeast (if using); cook for 1 minute, until fragrant.
Beans: Add the white 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 chard and mix well.
Simmer: 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.
Serve & Store: Turn off the heat and stir in the lemon juice. Serve warm topped with 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.

Video

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. I would not recommend making this recipe with chickpeas as they have a much firmer consistency.
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 add to the pot along with the shallot in step 1.

Nutrition