Ingredients
Scale
- 2 cups cooked white beans, drained and rinsed
- 1 cup vegetable broth
- 1 cup light coconut milk or cream alternative
- 1 tablespoon smoked paprika
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups chopped leafy greens such as kale or spinach
- 1 tablespoon olive oil
- Salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon lemon juice
- Chopped parsley for garnish
Instructions
- Heat olive oil in a wide skillet over medium heat.
- Add onion and cook until soft and translucent.
- Stir in garlic and smoked paprika and cook for 30 seconds until fragrant.
- Add the cooked white beans and vegetable broth, gently mashing some beans for texture.
- Pour in the coconut milk and simmer for 5 to 7 minutes until slightly thickened.
- Stir in the chopped greens and cook until just wilted.
- Season with salt, pepper, and lemon juice, tasting and adjusting as needed.
- Serve topped with chopped parsley and an optional sprinkle of toasted seeds.
Notes
Use canned beans for quicker preparation. This dish can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg