Description
When you need a fast on the table meal, that is full of delicious flavors, and feel-good ingredients, we’ve got your back with this smoky, comforting vegan Southern Kale and Butter Beans dish. Perfectly seasoned with bold spices, packed with creamy butter beans, and nutritious kale, this Southern inspired dish is satisfying, fast, and budget friendly! Plus, it’s ready in 30 minutes, now how cool is that? Serve with your favorite potatoes, pasta, rice or veggies for an ultimate comfort meal. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.
Ingredients
- 1 medium white onion (or yellow), finely chopped
- 1 Tablespoon minced garlic
- 1 bunch of kale, center vein removed, chopped
- 1 – 14 oz. can petite diced tomatoes
- 1 cup water
- ¼ cup vegetable broth *
- 3 Tablespoons tamari *
- 1 Tablespoon mellow white miso *
- 1 – 15 oz. can butter beans, drained and rinsed
Herb/Spice Ingredients:
- 1 Tablespoons dried minced onion flakes
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¾ teaspoon smoked paprika
- ½ teaspoon sweet paprika
- ¼ to ½ teaspoon chipotle powder (+/-)
Other ingredients for serving options:
- Boiled potatoes
- Oven roasted white and/or sweet potatoes
- Steamed rice
- Pasta
Optional Toppings:
- Crushed red pepper flakes
Instructions
- In a large ceramic/enamel lined Dutch oven/pot or similarly large stockpot, add the finely diced onion. Sauté over medium-high heat for 7 to 10 minutes until the veggies are tender and slightly caramelized. (If needed to prevent sticking, add a splash of vegetable broth or water).
- Add the minced garlic and sauté for 30 seconds to 1 minute.
- Add the Herb/Spice Ingredients, sauté for one minute to release their fragrance.
- Add the water, vegetable broth, petite diced tomatoes, miso, tamari and chopped kale. Stir to combine, bring to a boil, then immediately lower to a simmer, place the lid on the pot and simmer for 3 minutes covered. After 3 minutes, remove the cover, simmer uncovered for 10 minutes.
- After 10 minutes, add the butter beans and simmer until the kale reaches the desired level of tenderness.
- Serve over your favorite potatoes, pasta, rice or veggies.
Notes
*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 substitute with chickpea miso for a soy free version.
*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
*Serving: 4
*Storage: Refrigerate and use within 7 days.