Cannellini Beans with Greens

cannellini beans

🥗Healthier: great northern beans

💰Cheaper: navy beans

Navy beans are often less expensive and provide a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water with seasoning

Using water with seasoning can reduce costs significantly.

kale

🥗Healthier: collard greens

💰Cheaper: cabbage

Cabbage is often cheaper and still adds bulk.

Roast a red pepper over an open flame until the skin is blackened and charred.

Place the roasted pepper in a bowl covered with a plate or in a paper sack to steam for 5-10 minutes.

Peel the skin off the roasted pepper once it cools, being careful not to wash it too much to retain the smoky flavor.

Heat extra virgin olive oil in a large pot over medium heat.

Add sliced garlic and diced red onion to the pot and sauté until the onions are slightly translucent, about 5 minutes.

Add a pinch of salt to the onions while they sauté.

Once the onions are translucent and the sulfur smell is gone, add diced carrot and another pinch of salt.

Add the diced roasted red pepper to the pot.

Add diced celery to the mixture, keeping it slightly crunchy for texture.

Add cooked cannellini beans (cooked with 3 parts water to 1 part beans and a bay leaf) to the pot.

Add washed and chopped escarole to the pot and sauté until it wilts slightly, being careful not to overcook it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens