Un-bean-lievably yummy 🙂

My Instagram feed is almost entirely bean recipes, so I decided to jump on the bandwagon and create a hearty, bean stew.

Best enjoyed when spooned onto warm, toasted bread! I’ll definitely be making this for lunch for the rest of the week.

Prep Time: 5 minutes
Cook Time: 20-25 minutes
Serves: 2 servings

Ingredients

• 1 can of white beans (cannellini, great northern, etc.), rinsed and drained
• 1 1/2 tbs. tomato paste
• 1/2 cup choice of milk (almond, coconut, etc.)
• 1/4 cup stock (chicken, vegetable, etc.)
• 1 shallot, chopped
• 2 cloves garlic, minced
• 1 1/2 cup densely packed, chopped kale (de-stemmed)
• 1/4 cup nutritional yeast (or grated parmesan)
• 1-2 sprigs of thyme (de-stemmed)
• 1 tsp. salt (added in increments)
• 1/4 tsp. pepper (added in increments)
• 1 tsp. dried basil
• 1/2 tsp. onion powder
• 1/2 tsp dried oregano
• A few slices of your favorite, toasted bread
• Optional: Pinch of red pepper flakes for spice

Recipe

1. In a large saute pan (with high sides!), saute shallots with olive oil. Add in thyme and a pinch of salt and pepper.
2. Once shallots begin to soften, stir in tomato paste, garlic, basil, onion powder and oregano.
3. Stir in beans and another pinch of salt and pepper. Cover and let sit for a few minutes to allow flavors to soak in.
4. Add in choice of milk and stock. Cover and let mixture cook down.
5. Stir in kale. This is wilt down. Add in rest of salt and pepper and wait until leaves are wilted.
6. Stir in nutritional yeast (or parmesan).
7. Enjoy hot with toasted bread!