White Beans & Winter Greens
This recipe serves 4 people. I’ve suggested tinned beans here which keeps this one quick and easy; it’s slightly longer on veg and shorter on pulses than the previous vegan one-pots, but if you’re hungry I suggest 2 tins of beans for a little more oomph.
This walnut, rosemary & parmesan granola makes an exceptional topping here… adding texture and body - those bits that fall into the beans and greens help to soften and thicken the broth… think savoury porridge yet utterly delicious.
4 tablespoons olive oil
2 brown onions
2 stalks celery
6 stalks fresh rosemary / 2 teaspoons dried rosemary
6 stalks fresh thyme / 1 teaspoon dried thyme
1 teaspoon salt
2 large leeks / 4 if smaller
1 drained tin of haricot beans
1 veg stock cube / 1 tablespoon bouillon powder
200g kale / cavolo nero / spinach
1l unsweetened nut milk (pure almond, hemp or cashew only; don’t use anything blended with rice, this will be far too sweet!)
Dice the onion and chop the celery.
If you’re using fresh herbs, strip the leaves from their stalks and finely chop.
Heat the olive oil in a large saucepan or casserole dish and gently sauté the onions, celery and herbs for 12 mins. Keep the heat medium/low.
Top and tail the leeks and remove the outer layer if it’s tough or dry.
Finely slice the leeks and rinse in a bowl of cold water to remove any dirt.
Add the leeks to the saucepan and season with sea salt and pepper.
Have the lid half on half off and continue to sauté for 10 mins.
Drain and rinse the beans well. Add these to the saucepan along with the crumbled stock cube.
Add the nut milk and stir well.
Bring to a gentle simmer for 8 mins; rapid boiling here can split the nut milk.
Finley shred the kale and remove any tough central stalks.
Add the kale to the saucepan for the last 3 mins; over cooked kale turns bitter and looses its vibrant green.
Serve with walnut & parmesan granola… or the pine nut gremolata to keep it vegan.
Wonderful mopped up with a fresh slice of sourdough and salted butter or extra virgin olive oil.