Description
This White Beans with Arugula dish bursts with savory depth from sautéed onions and garlic, layered with bright herbs, and lifted by the tangy kiss of tomato.
Ingredients
Scale
Skillet Ingredients:
- 1 medium yellow onion, fine dice
- 1 Tablespoon minced garlic
- 3 Tablespoons tomato paste
- 1 ½ cups low-sodium vegetable broth *
- 1 cup water
- ¼ cup nutritional yeast
- 1/8 teaspoon baking soda *
Spice/Herb Ingredients:
- 1 teaspoon onion powder
- 2 teaspoons garlic powder (+/-)
- 1 Tablespoon dried parsley
- ¼ teaspoon dried rubbed sage *
- Pinch dried rosemary powder
- ½ teaspoon dried mustard powder
- ¼ teaspoon dried crushed thyme leaves *
- ¼ to 1 teaspoon sea salt (+/-) *
- ¼ teaspoon black pepper (+/-)
- 1 bay leaf
Other Ingredients:
- 1 teaspoon lemon juice
- 2 – [ 15.25 oz. cans ] white beans, drained and rinsed *
- 2 cups (2 oz.) slightly packed, chopped fresh baby arugula *
Instructions
- Place all the Spice/Herb Ingredients (except the bay leaf) in a small bowl, mix to combine, set aside.
- Place the diced onions in the large skillet, sauté over medium heat until perfectly tender, about 7 to 9 minutes, adding a splash of water if needed to avoid burning.
- Push the onions to the sides of the skillet, then add the minced garlic and tomato paste to the center of the skillet. Sauté for one minute, stirring constantly.
- Next add all the remaining skillet ingredients (except the baking soda) and the Spice/Herb Mix, stir well, bring to a boil, then immediately lower to a simmer. Add the baking soda, stir well to incorporate. Tuck in the bay leaf. Simmer for 8 minutes.
- Add the beans, chopped baby arugula, and lemon juice, stir well to combine, heat over medium heat for 3 to 5 minutes. Remove the bay leaf (discard), then serve with crusty bread, toast, pita, or naan, or serve alongside quinoa or rice.
Notes
Please reference the blog post for Tips for Success, Pantry Products Used, Storage and Freezing, and Kitchen Equipment Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Serving: 4 (makes 4 cups)