This simple Creamy White Beans with Kale recipe from Rainbow Plant Life (linked below) is a recipe I keep coming back to. It's creamy, delicious, and very filling. The original recipe adds this dish to wild rice but I chose to pair it with a baked potato.
Ingredients
4 medium russet potatoes
¼ cup of veggie broth
yellow onion, diced
1/3 cup water
6 cloves garlic, minced
1 tablespoon fresh thyme leaves, minced
1 (13.5-ounce/400 mL) can “lite” or reduced-fat coconut milk
1 tablespoon white or yellow miso paste
1/4 cup (60 mL) tomato sauce
3 tablespoons tomato paste
2 (15-ounce/440g) cans cannellini beans, drained and rinsed
1 teaspoon ground cumin
1 teaspoon hot or sweet paprika (not smoked)
¼-½ teaspoon red chili flakes (add more to taste if you want it spicy)
1 teaspoon kosher salt + more to season
Black pepper to taste
6-8 cups (400-540g) shredded Tuscan (lacinato) kale, tough stems removed
Preparation
Preheat the oven to 400 degrees. Poke potatoes with a fork then cook for approximately 1 hour. This may change a bit depending on potato size so test squishiness towards the end using an oven mit. Heat a deep nonstick pan over medium heat. Add the diced onion and a pinch of salt and stir together for 1 minute. Then add the water and bring the mixture to a simmer. Cook for 5 minutes, or until the onion softens and the water is mostly evaporated. Add the garlic and thyme leaves to the pan. Stir frequently for 2-3 minutes to prevent the garlic from burning. Stir in the coconut milk, miso, tomato sauce, tomato paste, cannellini beans, cumin, paprika, pepper flakes, salt, and pepper. Stir to combine and coat all the beans in the sauce. Then add the kale and stir again to incorporate. Bring the bean mixture to a simmer. Continue to cook at a simmer for 10 minutes until it has thickened and is creamy. Cut baked potato open and fluff with a fork. Add a splash of veggie broth to the potato (instead of butter). Serve the beans and kale on top of the baked potatoes.
Recipe Origin: