Name: Vegetable Bean Sauté
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons butter; 3 cups shredded kale (about 3 ounces); 2 medium Roma tomatoes (cored and diced); 1 medium shallot (diced); 1 medium yellow squash (sliced into matchstick strips); 1/2 teaspoon kosher salt; 3 cloves garlic (grated); 2 tablespoons tomato paste; 1/2 teaspoon dry thyme; 15 ounce can great northern beans (drained and rinsed); 1/2 to 1 cup vegetable broth; 1 tablespoon sherry cooking vinegar; freshly ground black pepper (to taste); for serving: toasted and buttered ciabatta, rice, or grits

Description

A healthy and hearty vegetable bean sauté that’s perfect for a quick meal.

Ingredients

Scale

2 tablespoons butter
3 cups shredded kale (about 3 ounces)
2 medium Roma tomatoes (cored and diced)
1 medium shallot (diced)
1 medium yellow squash (sliced into matchstick strips)
1/2 teaspoon kosher salt
3 cloves garlic (grated)
2 tablespoons tomato paste
1/2 teaspoon dry thyme
15 ounce can great northern beans (drained and rinsed)
1/2 to 1 cup vegetable broth
1 tablespoon sherry cooking vinegar
freshly ground black pepper (to taste)
for serving: toasted and buttered ciabatta, rice, or grits

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Instructions

Heat a medium pot or Dutch oven over medium heat. Add butter. Once melted, add the shredded kale, diced tomatoes, shallot, and squash. Sprinkle with salt.
Sauté the vegetables for 8 to 10 minutes, or until the tomatoes are reduced, the squash is softened, and the kale is wilted.
Stir in the garlic, tomato paste, and dry thyme. Cook an additional 2 to 3 minutes, until the garlic is golden and aromatic. Stir frequently.
Add the great northern beans and 1/2 cup vegetable broth. Add an entire cup of broth for more brothy beans.
Bring to a rapid simmer over medium-high heat, then reduce to a gentle simmer over medium-low to low heat. Cover with a lid and simmer for at least 10 minutes and up to an hour. The broth should have just a few bubbles popping at a time. Reduce heat if the broth is evaporating too quickly.
Remove the lid and stir in the sherry vinegar and freshly ground black pepper, to taste. Taste for seasonings. Serve beans over rice or grits, or with toast.

Notes

Note #1: Use fresh garlic for the best flavor.
Note #2: Better than Bouillon is recommended for a richer broth.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Sautéing
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 2g
Sodium: 500mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 7g
Protein: 8g
Cholesterol: 15mg