White beans have become my favorite bean. They don't break down during cooking and tend to keep their shape and flavor, plus they have a smooth, buttery flavor that just goes great with all kinds of vegetables.
I use dry beans but feel free to use canned beans.
With a side of avocado for a little extra oomph of protein!
Kale and White Beans
1 cup cooked white beans
3 cups kale, stem removed and torn
1 onion, halved and sliced
1/2 cup vegetable broth
Juice of 1 lemon
2 teaspoons cumin
1 teaspoon coriander
- In a large skillet, add about a tablespoon of olive oil (about 1 turn around the pan). Bring to medium high heat.
- Sautee onion. When onion has started to wilt, add vegetable broth and lemon juice. Bring broth up to a simmer and add kale. Sprinkle cumin, coriander, salt, and pepper onto kale. Carefully toss and cover, about 10 minutes.
- Let kale wilt down and stir again.
- Add white beans and toss.