This dish from the Evergreen Cookbook infuses canned beans with heaps of flavor, in a fraction of the time. In addition to the usual suspects—shallots, garlic, and herbs—tomato paste and miso add extra depth of flavor. It’s an impressive level-up for canned beans!
What you need:
¼ cup olive oil, more for garnish
1 tablespoon tomato paste
2 large shallots, thinly sliced (about 1 cup)
5 garlic cloves, minced
1 tablespoon fresh thyme
2 cups vegetable broth
¼ teaspoon fine salt
½ teaspoon black pepper
2 (14-ounce) cans butter or cannellini beans, drained and rinsed
1 tablespoon white miso
3 cups packed chopped Swiss chard, spinach, or lacinato kale
Lemon wedges, for serving
Grilled crusty bread or focaccia, for serving
What you do:
- In a large Dutch oven or pot over medium heat, warm oil. Add tomato paste and shallots and cook, stirring frequently, until shallots are soft and tomato paste has darkened, about 5 minutes. Add garlic and thyme and cook, stirring continuously, until fragrant, about 1 minute.
- Add broth, salt, and pepper. Cover with a lid and bring to a boil. Once boiling, reduce heat to medium-low and simmer for 5 minutes to let the flavors meld.
- Add beans and gently stir to mix. Cover with a lid and cook over medium-low heat until beans are warmed through, about 10 minutes. Stir in miso until fully dissolved. Stir in Swiss chard.
- Serve beans hot with lemon on side and bread for dipping.