Stewy White Beans

0611white-beans
Photo by Sang An
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  • Serves 6-8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 143 calories
    • Calories 31 calories from fat
    • Fat 5 g
    • Sat Fat 0 g
    • Cholesterol 0 mg
    • Sodium 665 mg
    • Protein 8 g
    • Carbohydrate 19 g
    • Sugar 8 g
    • Fiber 6 g

Ingredients

  1. Check 2tablespoons olive oil
  2. Check 2 small shallots, finely chopped
  3. Check 2 cloves garlic, finely chopped
  4. Check 1pound mustard greens or kale, stems removed and leaves sliced into 1-inch strips
  5. Check juice from 1 lemon
  6. Check 2teaspoons light brown sugar
  7. Check 1 bay leaf
  8. Check 1/4teaspoon red pepper flakes
  9. Check 1 14.5-ounce can vegetable broth
  10. Check 1 28-ounce can whole or diced tomatoes, undrained
  11. Check 1 15-ounce can white beans, drained
  12. Check 1 1/2teaspoons kosher salt
  13. Check 1/2teaspoon black pepper

Directions

  1. Heat the oil in a large pot over medium-low heat. Add the shallots and cook for 4 minutes. Add the garlic and greens and cook, stirring frequently, until the greens begin to wilt, 3 to 5 minutes. Add 1 tablespoon of the lemon juice, the brown sugar, bay leaf, red pepper, broth, and tomatoes and their juices. Bring to a boil. Reduce heat and simmer gently until the greens are tender, about 15 minutes.
  2. Add the beans and cook for 5 minutes. Remove and discard the bay leaf. Season with the salt, black pepper, and (if desired) the remaining lemon juice.