If you can, try to cook the beans from scratch. A pound of great northern beans cost me $1.59 and made me about 5 cans' worth of cooked beans.
Kale and White Beans
- 2 Tablespoons olive oil
- 1 onion, chopped
- 8 large cloves garlic, sliced
- 2 bunches kale, leaves only, chopped into bite-size pieces
- 1/2 cup dry white wine (I used vermouth)
- 1 bouillon cube dissolved in 1 cup warm water (I used a large Knorr vegetable bouillon cube), or 1 cup broth
- 3 cups cooked white beans
- 4 Tablespoons butter (I used Earth Balance)
- 1/2 teaspoon dried basil or dried parsley
- 1/4 teaspoon red pepper flakes
- salt and pepper to taste (I didn't end up having to add salt because the bouillon was salty enough)
- juice of half a lemon
- In a large pot on medium heat, heat the oil and sauté the onion and garlic for just a minute or two until fragrant and the onion is just beginning to get translucent.
- Add the chopped kale, wine, and broth. Cover the pot and cook until the kale becomes tender, about 10-15 minutes. Stir about halfway through.
- Add the beans, butter, basil/parsley, red pepper flakes, salt and pepper. Stir, cover again and cook until the beans are warmed through, a few minutes.
- Turn off the heat, add lemon juice, stir thoroughly, and serve.
What's your favorite combination of beans and greens?
Vegan on a Shoestring