Spicy Beans & Greens

These Spicy Beans & Greens are super hearty, nutritious, easy to make, and most importantly absolutely delicious!

One of my New Year’s Resolutions was to eat more beans. I’ve had this recipe in mind for a while now, and so I thought what better time than now to make it!

It’s from the New York Times, but I changed it up quite a bit. I swapped out the dairy, and tailored it more to my tastes by adding a bit more garlic, tomato paste and added a few more seasonings too. And I also excluded a few things I didn’t find appealing.

It’s super easy to make, and can be ready in about 30 minutes so it’s a perfect weeknight meal as well!

INGREDIENTS FOR Spicy Beans & Greens

• The Beans – I used Butter Beans for this, but you can use Cannellini or Chickpeas as well.
• Aquafaba – When you drain the beans, reserve the liquid, we’ll be using it later, it makes the beans extra creamy!

• Greens – I used Baby Arugula in this recipe, but use whatever greens you like. Spinach or Kale would work great too!

• Vegan Heavy Cream – Instead of Heavy Cream, I’ll be using some of my Tofu Cream, you can also use Cashew Cream, or any store-bought Vegan Heavy Cream. Unsweetened Vegan Yogurt could work too. Coconut Milk or Cream might work if you aren’t sensitive to the coconut taste in savory dishes.

• Red Pepper Flakes / Calabrian Chiles – The original recipe calls for 1/2 tsp of red pepper flakes. I didn’t find this to be very spicy so I added 1 Tbsp of Calabrian Chiles. Depending on how spicy you like things you’ll want to add more or less!

• Aromatics and Seasonings – Aside from that, we’ll be using some staples like Onions / Shallots, Garlic, Veggie Broth, Tomato Paste, Sun Dried Tomatoes, Nutritional Yeast, Italian Seasoning, and Vegan Worcestershire.

• Vegan Parmesan – For this I used Follow Your Heart, but you can use Violife, or any store-bought or homemade Vegan Parmesan that you like. Or substitute with Nutritional Yeast to taste!

how to make Spicy Beans & Greens

Drain the cans of beans, but don’t wash them. Reserve the bean juice (aka aquafaba) for later.

Heat up a large skillet over medium heat. Cook the onions / shallots, then the garlic and Calabrian Chiles.

Add in the tomato paste and cook then, pour in the veggie broth, stir to incorporate, then stir in the Tofu or Cashew Cream.

Add in the sun dried tomatoes, nutritional yeast, Italian seasoning, Worcestershire, and parmesan.

Then add in the beans. If using Butter Beans like I did, stir them gently as they can get smooshed rather easily. Pour in about 2 – 4 Tbsp of the reserved aquafaba. Add more as you like.

Toss the Arugula with lemon juice, olive oil, salt and pepper and more Vegan Parmesan if you like!

Add beans to bowl or pasta dish, top with some of the greens, get some bread and dig in!

Other Recipes You’ll Dig!

• Alfredo
• Spinach Spaghetti
• Marry Me Pot Pie
• Loaded Potato Soup
• Beef Stew

Storage

The beans you can refrigerate in an airtight container, and eat within 3 – 5 days, or freeze for up to 6 months. I recommend making the greens fresh as they can get soggy and limp if stored for too long.

If you made and enjoyed this recipe, please leave a rating & review! It really helps out the blog and it makes my day, thank you!

Spicy Beans & Greens

5 from 4 votes

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Course Entrees

Servings 6

Ingredients

 

US CustomaryMetric

 

1x2x3x

Beans

• 30 oz Canned Butter Beans (or Cannellini, Chickpeas)
• 2 Tbsp Olive Oil
• 3/4 cup Finely Diced Onion or Shallots
• 6 Garlic Cloves (Minced)
• 1 – 3 tsp Calabrian Chiles
• 6 oz Tomato Paste
• 1 cup Veggie Broth
• 1/2 – 3/4 cup Tofu Cream (or Cashew Cream)
• 1/2 cup Chopped Sun Dried Tomatoes
• 1 – 2 Tbsp Nutritional Yeast
• 1 tsp Italian Seasoning
• 1 tsp Vegan Worcestershire
• 1/2 cup Parmesan (or 2 – 4 Tbsp Nutritional Yeast)
• 1/2 tsp Red Pepper Flakes (more or less to taste)
• Salt & Pepper (to taste)

GREENS

• 3 oz. Greens (Baby Arugula, Spinach, Kale etc)
• 1 – 2 Tbsp Lemon
• 1 – 2 Tbsp Olive Oil
• Salt & Pepper

Instructions

 

• Drain the cans of beans, but don’t wash them. Reserve the bean juice (aka aquafaba) for later.
• Heat up a large skillet over medium heat. Add 1 – 2 Tbsp cooking oil, and then the diced onions or shallots. Stir and cook for 4 – 5 minutes or until softened and translucent.
• Add in the garlic and Calabrian chiles. Stir and cook for 1 minute. Add in the tomato paste and stir frequently and cook for another 1 – 2 minutes.
• Pour in the veggie broth, stir to incorporate, then stir in the Tofu or Cashew Cream.
• Add in the sun dried tomatoes, nutritional yeast, Italian seasoning, Worcestershire, and parmesan. Stir to combine, then add in the beans. If using Butter Beans like I did, stir them gently as they can get smooshed rather easily.
• Pour in about 2 – 4 Tbsp of the reserved aquafaba. Add more as you like.
• Taste and adjust for seasoning, adding Red Pepper Flakes to make it spicier, adjust salt and acid levels, make it taste good to you if it doesn’t already!
• Toss the Arugula with lemon juice, olive oil, salt and pepper and more Vegan Parmesan if you like!
• Top each serving of beans with a big pile of the dressed greens and enjoy!

Notes

Vegan Heavy Cream – Instead of Heavy Cream, I’ll be using some of my Tofu Cream, you can also use Cashew Cream, or any store-bought Vegan Heavy Cream. Unsweetened Vegan Yogurt could work too. Coconut Milk or Cream might work if you aren’t sensitive to the coconut taste in savory dishes.

Tried this recipe?Let us know how it was!