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Cooking 101
Beans and greens are IN! With the rise of their popularity and ease of preparation, there are so many ways to transform a humble can of beans. This recipe calls for wilting greens alongside creamy white beans and broth and finishing with our Golden Tahini for a richly flavored, stunningly colorful dish. We like to serve these topped with a fried egg for brunch, or with a side of garlicky toast at dinnertime.
Chef Tip: Make sure to rinse the beans well before adding them to the pan.
Olive oil
1 can white beans, drained, rinsed
1 cup veggie broth
1 cup dark leafy greens like baby kale or spinach or shredded dinosaur kale
Heat a large pan over medium heat. Add olive oil to coat the pan, then the beans and a pinch of salt. Cook for 2 minutes, stirring occasionally until the beans are warm
Add in the broth, bring to a simmer, then add the shredded greens. Cook for a minute until the greens are bright green and a touch wilted⠀
Cut the heat and stir in a squeeze of tahini
A creamy sesame sauce with hints of sweet roasted garlic, earthy turmeric, and sumac (a ruby-hued, wild growing berry from the Middle East). Drizzle it on…
This recipe is also great with our Red Pepper Romesco sauce.
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