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    Home » Recipes » Dinner

    Published: Apr 11, 2023 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 8 Comments

    Braised White Beans & Greens

    5 from 18 votes
    JUMP TO RECIPE WATCH VIDEO
    Braised White Beans & Greens

    Comfy, cozy, healthy Braised White Beans & Greens ready in less than 30 minutes. Serve with rice or crusty bread for an easy, budget-friendly, and super-delicious meal!

    a bowl of braised white beans & greens with some toast and a slice of lemon.

    We are transforming the humble white bean into something very tasty today. Braised up in stock with plenty of greens, herbs, and lemon, because it's spring and I can't stop with lemon everything!

    Made with basic and budget-friendly ingredients, prep is straightforward and the meal can be ready and on the table in less than 30 minutes from start to finish. Just perfect for midweek dinners!

    In this post:

    Jump to:
    • Ingredients
    • How To Make Braised White Beans & Greens
    • Serving Suggestions
    • Storing Leftovers
    • More Popular Bean Recipes
    • Recipe
    • Reviews & Questions

    Ingredients

    Here are the ingredients you need to make Braised White Beans & Greens:

    white beans, lemon, dried herbs, onion, kale, bay leaf, garlic, olive oil, stock, salt, pepper and red pepper flakes.

    And a few ingredient notes:

    • White beans - I used canned cannellini beans but you can use any white beans such as lima beans, butter beans, navy beans, or great northern beans. You can even use home-cooked dried beans.
    • Leafy greens - I think kale works best because it's sturdy and flavourful but you can use any other leafy greens such as collard greens, chard, mustard greens, beet leaves, or even broccoli raab. If using spinach though add it in the last 5 minutes.
    • Dried herbs - I like thyme or rosemary but you can use any sturdy herbs that you enjoy the flavour of. If you've got fresh herbs you can use those instead.
    • Chili flakes - Sometimes called red pepper flakes. These are to give a little tiny kick. There is no real heat in this recipe but feel free to omit them if you need to.
    • Stock - Make sure it's a tasty one. This is such a simple recipe that a good flavour is important.
    • Lemon - This is essential to amp up the flavour and give some brightness.

    Expert Tip - For a special occasion use ½ to 1 cup (120 to 240ml) white wine in place of some of the stock.

    How To Make Braised White Beans & Greens

    It's such a simple recipe. Just perfect for midweek. Here we go:

    how to make braised white beans & greens
    1. Saute the onions and garlic.
    2. Add the beans and give them a bit of a smash with a potato masher.
    3. Add the greens, stock, seasonings, and lemon zest.
    4. Simmer for a bit then add the lemon juice right before serving, so we conserve its zingy vibrancy.
    a skillet full of braised white beans and greens

    Serving Suggestions

    I recommend serving these Braised Beans & Greens in big bowls over rice, or with a side of no-knead focaccia or nicely toasted sourdough to mop up everything up.

    A generous swizzle of good extra virgin olive oil and a dusting of finely grated vegan parm is also highly recommended!

    Storing Leftovers

    This is a gem of a recipe for batch cooking. It reheats perfectly and actually gets even better with time. Leftovers keep well for up to 5 days in the fridge or the freezer for up to 3 months.

    More Popular Bean Recipes

    • meal prep with seasoned black beans, rice, tomatoes, lime and sauce
      Quick Seasoned Black Beans
    • a kidney bean burger patty in a bun with green sauce, sprouts and tomato
      Kidney Bean Burgers
    • a bowl of chili topped with sour cream and lime
      Vegan Slow Cooker Chili
    • vegan baked beans in a terracotta dish
      Vegan Baked Beans

    If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!

    Recipe

    a bowl of braised white beans & greens with a slice of lemon and a piece of toast.

    Braised White Beans & Greens

    Author: Melanie McDonald
    5 from 18 votes
    Comfy, cozy, healthy Braised White Beans & Greens ready in less than 30 minutes. Serve with rice or crusty bread for an easy, budget-friendly and super delicious meal!
    PRINT PIN SAVE Saved!
    PREP TIME: 10 minutes minutes
    COOK TIME: 25 minutes minutes
    Total Time 35 minutes minutes
    Servings 4 - 6 servings

    Ingredients
      

    • 1 tablespoon olive oil
    • 1 medium onion , diced
    • 6 cloves garlic , minced
    • ¼ teaspoon red pepper flakes , optional
    • 1 large bunch kale , or other sturdy greens, chopped into bite-sized pieces (about 6 cups)
    • 2 x 15oz/398ml cans white beans , drained and rinsed (about 3 cups) (such as cannellini, lima, navy or great northern).
    • 3 cups (720 ml) vegetable stock
    • 1 medium lemon , zest & juice (divided)
    • 1 bay leaf
    • 1½ teaspoon dried or fresh thyme , or rosemary
    • 1½ teaspoons salt plus more to taste
    • ½ teaspoon freshly ground black pepper , plus more to taste
    Prevent your screen from going dark

    INSTRUCTIONS
     

    • Heat the oil in a large skillet over medium heat.
    • Saute the onion for 6 to 7 minutes or until transparent.
    • Add the garlic and red pepper flakes and cook for 1 minute more.
    • Add the chopped greens and allow to cook for a few minutes until slightly wilted.
    • Add the beans and with a potato masher or a fork roughly mash about half of them.
    • Add the stock, lemon zest, bay leaf, thyme, salt, and pepper and simmer uncovered for about 10 minutes until reduced and thickened to your liking.
      You can cook it longer on a really low heat if you need to, or even pop it in the oven on the lowest setting until you're ready for it.
    • Take off the heat, finish with the juice from the lemon, check the seasoning, adjust as necessary, then serve.

    NOTES

    For a special occasion use ½ to 1 cup (120 to 240ml) of white wine in place of some of the stock.
    Serve with a drizzle of extra virgin olive oil, vegan parmesan, crusty bread, baguette, toast, or rice.
    Storing leftovers - This reheats perfectly and actually gets even better with time. Leftovers keep well for up to 5 days in the fridge or the freezer for up to 3 months.

    NUTRITION

    Serving: 1serving | Calories: 258kcal | Carbohydrates: 42g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1622mg | Potassium: 938mg | Fiber: 11g | Sugar: 4g | Vitamin A: 3707IU | Vitamin C: 37mg | Calcium: 225mg | Iron: 6mg
    Did you make this recipe?Rate it & leave feedback in the comments section below. I love seeing your remakes too. Tag @avirtualvegan on Instagram! 🌟
    « Lemon Self-Saucing Puddings
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      Recipe Rating




    1. JANE T RITCHUK says

      October 25, 2023 at 3:37 am

      5 stars
      One of our favourite recipes. I use whatever green looks good at the store. Last time I used "Rainbow Chard" and it was delicious!

      Reply
    2. Brenda Moore says

      September 24, 2023 at 9:11 am

      5 stars
      Delicious and warming! I subbed a lime for lemon because I didn’t have one and it worked. I’m sure lemon would be better but sometimes you’ve got to work with what you have! I’m not vegan so served with regular parm cheese.. so good on a cold and rainy Sunday!!

      Reply
    3. Kris says

      June 06, 2023 at 7:32 pm

      5 stars
      Just finished making this for a quick meal tomorrow after hiking. I made it without oil. This is SO delicious! I can’t stop “tasting” it!! So easy to make. I am oil-free, but my husband will drizzle some olive oil on it.

      Reply
      • Melanie McDonald says

        June 07, 2023 at 5:32 am

        So pleased you're enjoying it Kris!

        Reply
    4. Kaitlyn says

      April 19, 2023 at 8:05 am

      5 stars
      My husband said that this was probably one of the best things I’ve ever made! It was so surprisingly delicious!

      Reply
      • Melanie McDonald says

        April 19, 2023 at 10:41 am

        I love that Kaitlyn! So pleased you both enjoyed it!

        Reply
    5. Spillt User says

      April 11, 2023 at 11:43 am

      5 stars
      Super easy weeknight recipe and infinitely adaptable (I swapped the beans for some green lentils that were gathering dust in a cupboard)

      Reply
    6. Eileen says

      April 11, 2023 at 8:37 am

      I have made a very similar recipe from Dr. Fuhrman, but like this one better with addition of lemon and thyme. Will try soon. Not a kale fan but bok choy works quite well and adds some crunch. I also add 4 oz. sliced portobello mushrooms. Thanks, Mel, for the VV makeover!

      Reply

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