Mediterranean White Beans

These Mediterranean White Beans are the perfect weeknight dinner when you want something with lots of flavor that takes minimal effort. White beans are simmered in a creamy, sun-dried tomato sauce and then topped with vegan feta and baked until bubbly. I like to serve this with a toasted baguette for easy dipping!

here’s what you need

ingredients

• oil – I used oil from the sun-dried tomato jar
• yellow onion
• garlic
• dried thyme
• dried oregano
• salt & pepper
• red pepper flakes
• sun-dried tomatoes
• white beans
• non-dairy milk
• broth – I used vegan chicken broth
• kale
• fresh basil
• vegan feta – I used Follow Your Heart
• toasted bread

equipment

Since we are popping this in the oven at the end you will want to use an oven-safe braiser or skillet!

steps

step 1: build the base

Even though this recipe is quick, we still need to build layers of flavor.

And the first layer we are going to build is with the oil, onions, garlic and dry seasonings. Add everything to the skillet and cook down for a few minutes.

You want the onions & garlic to be tender and fragrant!

step 2: add the beans

Now that everything is smelling nice, add in the sun-dried tomatoes and just let them cook for a minute.

Pour in the beans, milk & broth and bring to a boil. Lower the heat and simmer for 10 minutes.

Add in the kale & basil and toss until combined and wilted.

step 3: bake & serve

The last step isn’t a necessary one, but it adds a ton of flavor!

Sprinkle on the vegan feta and place in the oven under the broiler for 2-3 minutes, or until the cheese is melted.

Pull it out of the oven, top with more fresh basil and serve with toasted bread. These beans are comforting, protein-packed and delicious!

tips & tricks

You can omit the vegan feta if you want – the beans still taste great without it!

I like to slice up a baguette and toast it while the beans are cooking.