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!
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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!
Ingredients
Here are the ingredients you need to make Braised White Beans & Greens:
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 flavor 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 flavor is important.
- Lemon - This is essential to amp up the flavor 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:
- Saute the onions and garlic.
- Add the beans and give them a bit of a smash with a potato masher.
- Add the greens, stock, seasonings, and lemon zest.
- Simmer for a bit then add the lemon juice right before serving, so we conserve its zingy vibrancy.
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 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
Recipe
Braised White Beans & Greens
Author:WATCH HOW TO MAKE IT
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
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
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Elizabeth says
I made this meal tonight and my family loved it! The red pepper gave just enough heat, and the lemon gave acidic balance and a lovely flavor. I removed the stems of the kale to ensure they were cooked through. Thanks for this recipe!
Sharon says
Delicious. Not a vegan. I didn't have veggie broth so I used chicken broth. I will veggies next time and a little less lemon juice. Thanks for the recipe.
Lisa says
I got carried away with the mashing of the beans, but this was very tasty and the lemon added a nice surprising flavor. The lemon was not overbearing. I prefer a little more heat, therefore I added cayenne pepper. I will definitely make this again!
Tobin Teichgraeber says
This dish has great flavor and it’s a nutritious option. The only thing I will try differently next time is less stock, maybe 2 cups, not 3. And 8I won’t crush half of the beans since mine got crushed in the process of cooking and stirring.
I may also try adding some spicy sausage for an additional kick and protein boost.
Rochelle says
This was easy and made great lunches for the week with a slice of sourdough. I used spinach (even though it's not a hearty green) because I had a bag going bad, and it turned out great.
Wendy Heath says
I made this tonight(4th Feb 2024) for dinner and it was delicious. I made half the amount and I added 2ctbsp of nutrients yearlst to the stock. But it was a lovely recipe and have added it to my meal rota now. Leftovers for tomorrow too
Ninetyfive says
Wow, super impressed with this recipe. I was unsure of the lemon but it was perfect and brightens up the dish. I put it over pasta with a bit of Parmesan. The vegan community rocks!
Melanie McDonald says
I'm so pleased you trusted the recipe enough to give it a try, and thanks for taking the time to come back and leave a review. It's much appreciated!
IMR says
Simple, but amazing!
I made this yesterday and it was so good!
Thank you again Melanie, I’ll be a great vegan cook in no time thanks to you. 😉
Emily says
I just made a half recipe of this (so one can of beans and a medium-ish bunch of kale)… and ate the entire thing. It was SO good. Thank you for the recipe!
Melanie McDonald says
So glad you enjoyed it, Emily!
Michelle C says
Ummm....YUM! So good!
JANE T RITCHUK says
One of our favourite recipes. I use whatever green looks good at the store. Last time I used "Rainbow Chard" and it was delicious!
Brenda Moore says
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!!
Kris says
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.
Melanie McDonald says
So pleased you're enjoying it Kris!
Kaitlyn says
My husband said that this was probably one of the best things I’ve ever made! It was so surprisingly delicious!
Melanie McDonald says
I love that Kaitlyn! So pleased you both enjoyed it!
Spillt User says
Super easy weeknight recipe and infinitely adaptable (I swapped the beans for some green lentils that were gathering dust in a cupboard)
Eileen says
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!