Shortcut Brothy Beans
This dish infuses canned beans with heaps of flavour. In addition to the usual suspects—shallots, garlic, and herbs—tomato paste and miso add an extra depth of flavour.
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Servings: 3 servings
Ingredients
- ¼ cup extra-virgin olive oil - more for garnish
- 1 tablespoon tomato paste
- 2 large shallots - thinly sliced (1cup)
- 5 garlic cloves - minced
- 1 tablespoon fresh thyme leaves
- 2 cups vegetable stock
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon fine sea salt
- 2 cans - 14 fl oz / 398 ml each butter or cannellini beans, drained and rinsed
- 1 tablespoon white miso
- 3 cups packed chopped Swiss chard - spinach, or lacinato kale
- Lemon wedges
- Grilled crusty bread or focaccia - for serving (optional)
Instructions
- Cook the tomato paste, shallots, and herbs: In a large Dutch oven or pot, heat the olive oil over medium heat. Add the tomato paste and shallots and cook, stirring frequently, until the shallots are soft and the tomato paste has darkened, about 5 minutes. Add the garlic and thyme and cook, stirring continuously, until fragrant, about 1 minute.
- Add the stock and simmer: Add the vegetable stock, pepper, and salt. Cover with a lid and bring to a boil. Once boiling, reduce the heat to medium-low and simmer for 5 minutes to let the flavours meld.
- Add the beans, seasonings, and greens: Pour the beans into the pot and gently stir to mix. Cover with a lid and cook over medium-low heat until the beans are warmed through, about 10 minutes. Stir in the miso until fully dissolved. (It’s okay if some beans get squished while doing this—it’ll thicken the broth.) Stir in the Swiss chard. Taste and season with more salt, if needed.
- Serve: Serve the beans hot with lemon on the side and bread for dipping, if using.
Equipment
Notes
- To make this gluten-free, use gluten-free bread, or omit.
- For an even heartier meal, you could top with crumbled vegan feta, and fresh herbs. Or spoon the beans over rice. They can also be added as a protein-boost in soups, pastas, bowls, etc.
- I recommend using “no salt added” beans, so you have control over seasoning at the end.
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