Brothy beans and greens is a wholesome and comforting meal that’s incredibly tasty, budget-friendly, and requires just a few simple ingredients.
I’m still craving comfort and familiar. We are one month into quarantine, and life feels so fragile and uncertain. I’m taking time EVERY day to say my gratitudes for all the blessings in my life right now.
Anyone else feeling the need to cozy up to some comfort food? While I love cookies and all the snacks, I’m realizing that even in times like these, I need to keep my health warrior game strong. Clean, healthy real food is what my body needs.
So I’m coming at you with an uncomplicated and unassuming dinner recipe that is perfect for times like these, when we need to watch our finances, when ingredients are hard to find, and when we need to deeply nourish ourselves.
Here’s the recipe deets:
❤️beans… any white bean will do. I used Cannellini beans but you could also use baby Lima beans or Great Northern beans. They idea is to use a soft, creamy bean.
❤️broth… is the highlight of this recipe. The quality of your broth will determine the quality of your dish. I use a homemade bone broth but you could use a simple veggie broth as well. My favorite store-bought broth is Kettle and Fire.
❤️greens… are loaded with vitamins, minerals, and fiber. I use kale but you could use chard, collards, or spinach.
❤️aromatics… add to the flavor profile. I use shallots, garlic, fresh thyme + rosemary, and bay leaves.
❤️optional add ins… there are so many ways to flavor this dish. While I prefer a simple version, you could add things like a parmesan rind, slice of salami, a tablespoon or 2 of tamari or coconut aminos, or fresh ginger + turmeric to boost the flavor profile.
❤️lemon, fresh herbs, + salt… added at the end give this dish just the right amount of POP. Feel free to use fresh parsley, cilantro, dill, fennel, or basil.
Tips for Making Brothy Beans and Greens
❤️This recipe can be made either on the stove top OR in an Instant Pot. If making on the stove top, I recommend using a cooking pot with a heavy lid like a Dutch oven.
❤️Soak your beans. Beans a re a great part of a healthy diet when they are properly prepared. By soaking beans before cooking them, we can make them more digestible (less gas) and greatly reduce the levels of phytic acid (making nutrients more easily absorbed.)
❤️Cook your beans until they are well done. Beans that are not cooked long enough can come back to haunt you later on. I cook my beans until they are nice and tender to make them more digestible.
Step By Step Directions
Soak bean overnight (12 hours) in filtered water to cover. Be sure to drain and rinse well.
Place beans in a large pot with a heavy lid (or in the Instant Pot.) Add broth and aromatics like shallots, whole garlic cloves, fresh thyme + rosemary, and bay leaves.
Bring to a boil, then lower heat and simmer on LOW, covered, until beans are done. This can take anywhere between one to two hours depending on your beans. In the Instant Pot, cook on HIGH pressure for 15-20 minutes, then do a slow release for at least 15 minutes.
Once beans are done, remove aromatics from pot. For EXTRA flavor, I sometimes puree the cooked shallots and garlic in a little bit of the broth from the pot and add it back in. Totally optional but tasty if you like garlicky flavors.
Add in chopped greens and simmer for just a few minutes until greens are wilted. In the Instant Pot, turn onto SAUTE mode for a few minutes and allow greens to wilt. Remove from heat. Toss in fresh herbs, fresh lemon juice, and salt to taste.
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Brothy Beans and Greens (Stove Top)
- Prep Time: 5 minutes
- Cook Time: 1 and 1/2 hours
- Total Time: 42 minute
- Yield: 6 servings 1x
Ingredients
- 2 cups white beans (cannellini, great northern, or baby lima beans)- soaked overnight and rinsed)
- 6 cups good quality broth (homemade bone broth, veggie broth, or Kettle and Fire)
- 1 large shallot, peeled and cut in half
- 3–6 whole cloves of garlic, peeled
- 2 bay leaves
- sprigs of fresh thyme tied together
- sprig of fresh rosemary
- OPTIONAL ADD-INS: parmesan rind, slice of salami, a tablespoon or 2 of tamari or coconut aminos, or fresh ginger + turmeric root
- one bunch of kale, destemmed and roughly chopped (or chard, collards, spinach)
- fresh lemon juice
- fresh chopped herbs (parsley, cilantro, basil, fennel, dill, etc)
- salt to taste
Instructions
- Add soaked and rinsed beans and broth to large pot with a heavy lid. Add shallots, whole garlic cloves, fresh thyme + rosemary, and bay leaves. (add optional add-ins, if desired)
- Bring to a boil, then lower heat and simmer on LOW, covered, until beans are done. This can take anywhere between one to two hours depending on your beans. Add extra broth or water to keep beans completely covered if necessary.
- Once beans are done, remove aromatics from pot. For EXTRA flavor, I sometimes puree the cooked shallots and garlic in a little bit of the broth from the pot and add it back in. Totally optional but tasty if you like garlicky flavors.
- Add in chopped greens and simmer for just a few minutes until greens are wilted. Remove from heat. Toss in fresh herbs, fresh lemon juice, and salt to taste.
- Serve and enjoy! Garnish with extra fresh herbs and lemon slices, if desired.
Notes
I always soak my beans before cooking to improve digestibility and nutrient absorption. I recommend an overnight soak of 12 hours.
Cook times can vary depending on age, dryness, type of bean, and personal preference. I prefer my beans pretty soft so I cook them for at least an hour and half on a very low simmer.
Brothy Beans and Greens (Instant Pot)
- Prep Time: 5 minutes
- Cook Time: 20 minutes (plus time for IP to come to pressure)
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Method: Instant Pot
Ingredients
- 2 cups white beans (cannellini, great northern, or baby lima beans)- soaked overnight and rinsed)
- 6 cups good quality broth (homemade bone broth, veggie broth, or Kettle and Fire)
- 1 large shallot, peeled and cut in half
- 3–6 whole cloves of garlic, peeled
- 2 bay leaves
- sprigs of fresh thyme tied together
- sprig of fresh rosemary
- OPTIONAL ADD-INS: parmesan rind, slice of salami, a tablespoon or 2 of tamari or coconut aminos, or fresh ginger + turmeric root
- one bunch of kale, destemmed and roughly chopped (or chard, collards, spinach)
- fresh lemon juice
- fresh chopped herbs (parsley, cilantro, basil, fennel, dill, etc)
- salt to taste
Instructions
- Place soaked and rinsed beans and broth into the Instant Pot. Add shallots, whole garlic cloves, fresh thyme + rosemary, and bay leaves. (add optional add-ins, if desired)
- Lock lid on IP and turn the vent valve to “sealing.” Cook on HIGH pressure for 15-20 minutes then slow release for at least 15 minutes.
- Once beans are done, remove aromatics from pot. For EXTRA flavor, I sometimes puree the cooked shallots and garlic in a little bit of the broth from the pot and add it back in. Totally optional but tasty if you like garlicky flavors.
- Add in chopped greens, turn onto SAUTE mode for a few minutes and allow greens to wilt. Remove from heat. Toss in fresh herbs, fresh lemon juice, and salt to taste.
- Serve and enjoy! Garnish with extra fresh herbs and lemon slices, if desired.
Notes
I always soak my beans before cooking to improve digestibility and nutrient absorption. I recommend an overnight soak of 12 hours.
Cook times can vary depending on age, dryness, type of bean, and personal preference. I prefer my beans pretty soft so I cook them for 18 minutes in the Instant Pot. Fifteen minutes will give you a firmer bean while twenty minutes will give you a very soft bean.
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