Mediterranean Brothy Beans
Rated 5.0 stars by 1 users
Category
Dinner
Servings
4
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
3 Tbsp olive oil
1⁄2 onion, finely diced (about 3⁄4 cup)
2 cloves garlic, minced
1⁄2 cup sun dried tomatoes, julienned
1 Tbsp Calabrian chili paste (more if you like it spicy!)
2 1⁄2 cups vegetable broth
3 cups kale, chopped
1 15 oz can cannellini beans, rinsed and drained
-
1⁄4 cup Soom Premium or Organic Tahini
1⁄2 lemon, juiced
3⁄4 tsp salt
Freshly cracked black pepper
Shaved parmesan, lemon zest, and olive oil to garnish
Directions
Heat 3 Tbsp olive oil in a skillet over medium heat. Add the onion, stirring often, cooking until soft and translucent, about 5 minutes.
Add Calabrian chili paste, sun dried tomatoes, and garlic, cooking until fragrant, about 2 minutes.
Stir in the vegetable broth, kale, salt, and pepper. Allow to simmer over medium low heat for 10 minutes, until the kale has wilted and the broth has slightly reduced.
Add tahini and beans, gently mixing together. Cook over low heat for an additional 5 minutes, until the beans are heated through.
Add lemon juice and taste for salt and pepper.
Serve in large shallow bowls. Garnish with shaved parmesan, lemon zest, freshly cracked black pepper and a drizzle of olive oil alongside bread.
Recipe Note
Recipe & Photography: Angelica Oles
Dietary Preferences: Vegetarian, Gluten Free, option to make Vegan by substituting parmesan for non-dairy alternative.
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