Transform your health with our #1-rated Forks Meal Planner. Click here to try it FREE for 14 days!

White Beans with Greens, Garlic and Tomato

  • Prep-time: / Ready In:
  • Serves 4
  • Serving size: ¼ of recipe
  • Print/save recipe

You get the colors of the Italian flag, along with fresh flavors in this dish.

By Jill Nussinow, RD,

Ingredients

  • 1 cup white beans, soaked (see notes)*
  • 1 medium onion, diced
  • 6 cloves garlic, minced, half reserved
  • ½ to ⅔ cup low-sodium vegetable broth
  • 1 bunch greens such as kale or collards, chopped, to equal 4-6 cups
  • 3 cups diced heirloom tomatoes or 1 large can unsalted diced tomatoes, drained
  • Pinch of red pepper flakes, or diced hot pepper, if desired
  • ½ teaspoon salt (optional)
  • Black pepper, to taste

Instructions

  • Pressure Cooker Method:

    Drain the beans and set aside. Heat the pressure cooker over medium heat. Add the onion and sauté for 2 to 3 minutes. Add the garlic and sauté another minute. Add the beans and broth and lock the lid on the cooker. Bring to high pressure over high heat and then reduce the heat. Cook for 5 minutes. Remove from the heat and let the pressure come down naturally. Carefully open the lid, tilting it away from you.

    Add the greens and stir. Lay the tomatoes on top of the green and beans mixture. Add the pepper flakes or hot pepper now, if using, along with the remaining garlic. Bring to high pressure again for 2 minutes. Remove from the heat and let the pressure come down naturally. Carefully open the lid and add salt and pepper, to taste. Serve hot over quinoa, other whole grain or pasta or as a side dish.
  • Stovetop Method:

    Dry sauté the onions and half the garlic and then add the beans and broth to cover (it will be closer to 1 cup or more). Cook, simmering, until the beans are done, adding liquid as necessary to keep beans covered. Drain off most of the broth, leaving about ¼ cup in the pot.

    Add the greens, tomatoes, pepper flakes, if using, and the remaining garlic. Simmer for up to 10 minutes until the greens are cooked and the tomatoes start to break down. Season to taste. Serve hot over quinoa, other whole grain or pasta or as a side dish.

    Notes: If fresh shelling beans are available, use them. If not, soak your beans overnight or do a quick soak and then cook them quickly in the pressure cooker. No, pressure cooker? It takes much longer on the stovetop but can be done.

    Find this recipe and more in the Forks Over Knives Recipe App.
Nutritional Information:

Per serving (¼ of recipe): 235 calories, 44 g carbohydrates, 16 g protein, 1.2 g total fat, 0.2 g saturated fat, 0 g cholesterol, 324 mg sodium, 12 g fiber, 6.9 g sugar

Note: Nutritional information is provided as an estimate only.

Comments (3)

(0 from 0 votes)

Recipe Rating

Your email address will not be published. Required fields are marked *

PE OConnor

Can you and how would you use canned white beans?

Connie Derrick

I served it over roasted cauliflower and it was very tasty.

Kaleb

Is there no sauce?

About the Author

Headshot of Jill Nussinow, RD

About the Author

Jill Nussinow, RD

Jill Nussinow is a culinary educator, registered dietitian, and author of cookbooks including Vegan Under Pressure: Perfect Vegan Meals Made Quick and Easy in Your Pressure Cooker. Nussinow’s goal is to see everyone leading a healthy, happy life through better eating, and she’s been teaching plant-based cooking for 25 years. She loves to share her passion and joy for plant-based eating through cooking demonstrations, recipes, presentations, and writings. Visit TheVeggieQueen.com and follow her on Twitter and Facebook for updates.
See More from this Author

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.