italian white beans

This white beans and kale recipe makes for the perfect hearty, healthy meal. Complemented by fire-roasted tomatoes, sweet onions, and artichoke hearts, these Italian white beans are both delicious and 100% vegan.

Vegan White Beans and Kale Skillet

tbsp extra virgin olive oil (or avocado oil)

onion

sun-dried tomatoes (oil-packed, drained and chopped)

garlic (minced)

white wine (or use vegetable broth)

oz beans

oz fire roasted diced tomatoes (canned)

artichoke hearts (drained and chopped,

tbsp Italian Spice Blend

kale (chopped)

salt and pepper (to taste)

Crusty bread (optional, for serving)

Warm olive or avocado oil in a large skillet over medium heat. Add your onions and cook until softened, about 3 minutes. Add garlic and sun-dried tomatoes and cook for an additional minute.

Deglaze the pan with your choice of white wine or vegetable broth. I love the flavor the white wine adds to this dish.

Add beans, fire-roasted tomatoes, artichoke hearts, Italian spices to the skillet. Stir until combined.

Cover the pan and cook for 7-8 more minutes.

While this is cooking, turn on your oven and start warming the crusty bread.

Uncover the skillet and add the kale, stirring until it wilts. Season with salt and pepper to your liking.

I serve with warm crusty bread and vegan butter!

Creamy vegan skillet meal with white beans, burst cherry tomatoes, and greens in a flavorful cashew sauce. An EASY, comforting meal made with just 10 ingredients in 25 minutes!

Creamy Italian White Bean Skillet Meal (25 Minutes!)

raw cashews, soaked

¼ cup water ((plus

olive oil

shallot, shallot

cherry tomatoes, left

garlic,

tsp red pepper flakes ((optional))

tsp sea salt ((plus more to taste))

dry white wine ((we

white beans, drained and rinsed

baby spinach

basil

Pasta (or Crusty Bread)

Vegan parmesan cheese

Black pepper

SOAK CASHEWS: Add the cashews to a heatproof bowl and cover with hot water by at least 1-2 inches. Let them soak for ~15 minutes while you get started on the rest of your ingredients.

Heat a large rimmed skillet over medium heat. Once warmed, add the olive oil and minced shallot. Sauté for ~2-3 minutes until the shallot is translucent.

Add the whole cherry tomatoes, sliced garlic, red pepper flakes (optional), and sea salt. Cook for 2 minutes, then add the white wine (or water) and increase to medium-high heat. Cover the pan and let the tomatoes cook for 5-8 minutes. At this point, the skins on the tomatoes should have blistered. Remove the lid and turn the heat back down to medium. Use the back of your spoon or spatula to smash the tomatoes.

Add the drained and rinsed white beans and stir, letting them sauté (uncovered) with the tomatoes until most of the liquid has evaporated — about 5 minutes.

CASHEW CREAM: Meanwhile, drain the cashews and add them to a high-speed blender with the water. Blend on high until smooth and creamy.

Once the liquid has reduced from your tomatoes and beans, add the cashew cream and cook, stirring occasionally, until it’s a thick, saucy consistency.

Turn off the heat and stir in the baby spinach and basil. Let it wilt before serving over pasta or with a side of crusty bread (both optional)! Garnish with an optional sprinkling of vegan parmesan and black pepper! Enjoy hot.

Store leftovers in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 1 month.

https://www.youtube.com/watch?v=kurvaw1fcEM

Creamy vegan skillet meal with white beans, burst cherry tomatoes, and greens in a flavorful cashew sauce. An EASY, comforting meal made with just 10 ingredients in 25 minutes!

Full Recipe: https://minimalistbaker.com/creamy-italian-white-bean-skillet-meal/
 
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Creamy Italian White Bean Skillet Meal (25 Minutes!) | Minimalist Baker Recipes

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Vegan White Beans and Kale Skillet

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Top 2 italian white beans recipes from across the web

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Vegan White Beans and Kale Skillet

Creamy Italian White Bean Skillet M...

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