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–+ servings

Spicy Beans & Greens

5 from 4 votes
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Course Entrees
Servings 6

Ingredients
 
 

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.
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