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- 1/4 cup extra-virgin olive oil, more for garnish
- 1 Tbsp tomato paste
- 2 large shallots, thinly sliced (1 cup)
- 5 garlic cloves, minced
- 2 cups vegetable stock
- 1/2 tsp freshly ground black pepper
- 1/4 tsp fine sea salt
- 2 cans (14 fl oz) no-salt-added butter or cannellini beans, drained and rinsed
- 1 Tbsp white miso
- 3 cups packed chopped Swiss chard, spinach, or lacinato kale
- Lemon wedges
- Grilled crusty bread or focaccia, for serving (optional)
- In large Dutch oven or pot, heat olive oil over medium heat. Add tomato paste and shallots and cook, stirring frequently, until shallots are soft and tomato paste has darkened, about 5 minutes. Add garlic and thyme and cook, stirring continuously, until fragrant, about 1 minute.
- Add vegetable stock, pepper, and salt. Cover with lid and bring to boil. Once boiling, reduce the heat to medium-low and simmer for 5 minutes to let the flavors meld.
- Pour beans into pot and gently stir to mix. Cover with lid and cook over medium-low heat until the beans are warmed through, about 10 minutes. Stir in miso until fully dissolved.(It’s okay if some beans get squished while doing this—it’ll thicken the broth.) Stir in the Swiss chard. Taste and season with more salt, if needed.
- Serve the beans hot with lemon on the side and bread for dipping, if using.
For an even heartier meal, you could top with a soft-boiled egg, crumbled feta, and fresh herbs. Or spoon the beans over rice. They can also be added as a protein-boost in soups, pastas, bowls, etc. Excerpted from Evergreen Kitchen: Weeknight Vegetarian Dinners for Everyone by Bri Beaudoin. Copyright © 2022 Bri Beaudoin. Photography by Anguel Dimov. Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.
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