Braised Beans and Greens TS191

Name: Braised Beans and Greens TS191
Ingredients: 2 tbsp extra virgin olive oil,; 1 onion, finely chopped; 3 garlic cloves, finely chopped; 1½ tsp chilli flakes; 1 x 400g tin cannellini beans and their liquid; 1 x 400g tin butter beans and their liquid; 1 x 400g tin haricot beans and their liquid; 1 tbsp miso; 500g mix of frozen greens such; as spinach, peas, broad beans, green beans; 30g grated Parmesan cheese Salt and black pepper; 2 tbsp nutritional yeast; Nut Crumb or nuts; Sauerkraut

4 steps

You can use any white beans here, but we've used a mix of cannellini, butter beans and haricot beans for extra diversity. Add any frozen or fresh greens you have to hand - just be sure to match the quantity to 500g. Parmesan cheese adds probiotics, but if you want to make this vegan you can swap it for nutritional yeast and add sauerkraut instead

Updated at: Tue, 22 Oct 2024 10:13:32 GMT

Ingredients

4 servings

2 Tbspextra virgin olive oil

1 ½ tspchilli flakes

1 x 400gtin cannellini beans

and their liquid

1 x 400gbutter beans

and their liquid

1 x 400gharicot beans

tin, and their liquid

1 Tbspmiso

500gfrozen greens

mix, such

30gParmesan cheese

grated

Salt

black pepper

2 Tbspnutritional yeast

Top ups

Nut Crumb

or nuts

sauerkraut

Instructions

Step 1

Heat the olive oil in a large casserole dish and sauté the onion over a medium heat for 3 minutes, stirring occasionally. Add the garlic and chilli flakes and cook for 30 seconds more.

Step 2

Pour in all the beans with their liquid and add the miso and frozen spinach. Mix everything together and simmer for 3-4 minutes.

Step 3

Add the remaining veg and simmer for 3-4 minutes, until the greens are just cooked.

Step 4

Stir in almost all the Parmesan and season with a pinch of salt and pepper. Serve topped with the remaining Parmesan and a drizzle of olive oil.