Braised White Beans
Avocado-Tomato Stacks
Ingredients
- ½ onion, chopped
- 1 small fennel bulb, trimmed and chopped
- 2 cloves garlic, minced
- 1½ Tbsp olive oil
- ½ cup vegan white wine (or use more broth)
- 2 fresh parsley sprigs
- 1½ (15-oz) cans cannellini beans, drained and rinsed
- 1 (14.5-oz) can whole peeled tomatoes, undrained and smashed
- ½ (32-oz) carton vegetable broth
- ½ (5-oz) pkg baby kale
- ½ (10-oz) French baguette, cut into 6 slices
Instructions
- Sauté onion, fennel, and garlic in hot oil in a large Dutch oven over medium heat 10 minutes, stirring often. Stir in wine and parsley; bring to a boil. Cook 6 to 8 minutes or until liquid is almost evaporated.
- Stir in beans, tomatoes, and broth; reduce heat to medium-low, and simmer 40 minutes, stirring occasionally. Remove from heat; let stand 10 minutes. Discard parsley sprigs.
- Purée 1 cup bean mixture in a blender, and return to pot. Add kale; cook, stirring constantly, until kale is wilted. Season with salt and pepper to taste. Serve with bread.
Side Dish Ingredients
- 1 tomato, sliced
- 1 avocado, sliced
- 1 Tbsp olive oil
- 1½ tsp apple cider vinegar
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Alternately layer sliced tomato and avocado to make 3 stacks.
- Whisk together oil and vinegar; drizzle over stacks. Sprinkle with salt and pepper.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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- Seven Dinner Menus
- Matching Grocery List
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