Mediterranean White Beans
These Mediterranean White Beans are an easy, one-pot dinner that is ready in 30 minutes. Serve with bread for the perfect bite!
Equipment
- braiser or oven-safe skillet
Ingredients
- 2 tablespoons oil I used oil from the sun-dried tomato jar
- 1 small yellow onion diced
- 4 cloves garlic minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon pepper
- salt to taste
- red pepper flakes to taste, optional
- 1/4 cup sun-dried tomatoes roughly chopped
- 2 15-ounce cans white beans drained & rinsed
- 1 cup non-dairy milk unsweetened
- 1/2 cup broth I used vegan chicken broth
- 2 handfuls kale ripped in bite-sized pieces
- 2 tablespoons fresh basil chopped
- 4 tablespoons vegan feta I used Follow Your Heart
- toasted bread for serving
Instructions
- Heat the oil in an oven-safe skillet or braiser over medium heat.
- Add the onion, garlic & dry seasonings and cook down for 3 minutes, stirring frequently. Add the sun-dried tomatoes and cook for another 2 minutes.
- Pour in the beans, milk & broth and bring to a boil. Lower the heat and simmer for 10 minutes. Taste and adjust the salt if needed. Add in the kale & basil and toss until combined and wilted. Sprinkle on the vegan feta and place in the oven under the broiler for 2-3 minutes, or until the cheese is melted.
- Remove from the oven, top with more basil and serve with toasted bread.
Video
Notes
- 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.
Nutrition
Calories: 331kcal | Carbohydrates: 45g | Protein: 15g | Fat: 10g