Easy Greek Brothy Beans! Looking for something fast and easy for those busy weeknight meals? Look no further than this wholesome skillet beans.
Protein-packed beans simmer in an aromatic tomato broth creating this healthy Easy Greek Brothy Beans that is both comforting and satisfying. Boasting no oil, this low-fat dish is quick to pull together and pairs perfectly with your favorite starch, grain, or crusty bread for a hearty plant based dinner.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
Who doesn’t love a great tasting low-fat dish that is flavorful and fast to pull together? It’s definitely on the top of our list. We ate it up in a flash!
You gotta give this one a try!
Tips for Success:
- Flavor Profile: This is an extra saucy low-fat bean recipe. The dish is lightly seasoned with oregano, yet still flavorful. You can bring in some of your favorite spices if you want more flavor. It’s fast, easy, healthy, hearty, and delicious. This is one of those recipes that you can pull together quickly and be ready to eat within 25 to 30 minutes. It’s a Whole Food Plant Based nod to Greek white beans.
- Low-Fat Dish Expectations: This dish was designed to be low in fat. Because it is low in fat, you are not going to experience that endorphin rush associated with eating high-fat foods when eating this dish. It is very tasty for what it is, and that is a low-fat dish. We just want to make sure that our Readers recognize this when contemplating making this recipe. If you wish to make it more indulgent, add the Vegan Parmesan Cheese on individual servings. The vegan parmesan cheese totally takes it over the top.
- Sauciness: This dish has an almost stew-like quality. The sauce becomes thick as it cooks due to the miso and nutritional yeast.
- Garlic: Our family was completed divided over the amount of minced garlic in this recipe. Most preferred 2 Tablespoons of minced garlic; however, others enjoyed 1 Tablespoon.
- Red Wine Vinegar: Feel free to adjust the amount of red wine vinegar in this recipe. If unsure, start on the low end and add more as needed.
- Fire Roasted Diced Tomatoes: You can substitute the fire roasted diced tomatoes with regular petite diced tomatoes if you wish. The flavor will slightly change.
- White Beans: We used Great Northern Beans. You can use your favorite white bean in this recipe.
- Fresh Parsley: You can substitute the fresh parsley for 1 teaspoon of dried parsley if you wish.
- Miso: The white miso paste is used to add umami flavor and to balance the flavors since there is no oil in this recipe. Makes sure you stir in and mash the miso paste to properly dissolve it into the sauce. You can leave the miso out with the understanding that the dish will be one dimensional and you may need to ramp up the flavor by adding other spices.
- Baking Soda: Baking soda is often used as a neutralizer for dishes that contain a lot of acidity, typically from tomatoes. We use it in this dish to remove some of the tomato acidity (from the fire roasted diced tomatoes) without losing the tomatoey flavor. When you add it, the mixture may bubble up, then settle down as it neutralizes the acidity. However, if you prefer that ‘tinny’ flavor that comes from canned tomatoes, then leave out the baking soda or perhaps use a tiny pinch.
Leftovers and Freezing:
Leftovers will generally keep 4 days in the refrigerator. Store in a covered container.
This dish can be frozen.
- Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
- Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil. You can also use chickpea miso for a soy free version.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
- Large, deep skillet, or similar large stock pot
Protein-packed beans simmer in an aromatic tomato broth creating this healthy Easy Greek Brothy Beans that is both comforting and satisfying.
- 1 yellow onion, fine dice
- 1 to 2 Tablespoons minced garlic
- ¾ cup low-sodium vegetable broth *
- 1 cup water
- 2 Tablespoons white miso *
- 2 Tablespoons nutritional yeast
- 1 – [ 14.5 oz. can ] fire roasted diced tomatoes, undrained *
- Pinch baking soda (optional) *
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 ½ teaspoons dried oregano
- ¼ to ½ teaspoon sea salt (+/-) *
- ¼ teaspoon black pepper (+/-)
- Pinch to ¼ teaspoon red pepper flakes (optional)
- 2 – [ 15.5 oz. cans ] white beans, drained and rinsed *
- ½ to 1 teaspoon red wine vinegar
- 1 to 2 Tablespoons chopped fresh parsley *
- With crusty bread or flatbread
- Over steamed rice
- Over or with baked or boiled potatoes
- Over your favorite cooked grains
- In a large skillet, add the finely diced onions, sauté over medium-high heat for 7 to 9 minutes to soften. Add a splash of water, if needed, to prevent over-browning or burning.
- Then lower the heat to medium, add the minced garlic, sauté, stir constantly over for one minute.
- Add the remaining Base Ingredients (except the baking soda) and the Herb/Spice Mix to the skillet, stir to incorporate and simmer for about 3 minutes.
- Add the white beans, red wine vinegar, and parsley, stir and simmer for 5 minutes.
- Taste test, adjust seasonings, add the baking soda, if needed, simmer for several more minutes. Remove from the stove and allow to sit for 5 minutes for the flavors to marry.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: Makes 4 to 4 ½ cups
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