Creamy Spiced White Beans, Greens, and Grains
From: Ian Seddon's Cookbook
🥘 Ingredients
- extra virgin olive oil 2 ½ tbsp
- garlic cloves 5
- Aleppo pepper or red pepper flakes 0.5-1 tsp
- garam masala 1 ½ tsp
- cannellini beans 2
- Kosher
- large bunch of chard or kale 1
- Cooked Grains 3 cup
- Cashew Cream ¾ cup
- red wine or white wine vinegar 2 tsp
- water ¼ cup
- flat-leaf parsley leaves and tender stems 1 handful
- Quick Pickled Shallots 4 forkful
If you didn’t buy garam masala, make this substitute. Mix together: 1 tsp ground cumin, 3/4 tsp ground coriander, 3/4 tsp ground cardamom (optional), 3/4 tsp ground black pepper, 1/2 tsp ground cinnamon, and a pinch each of ground cloves, ground nutmeg, and cayenne. Measure out: 1 1/2 tsp for this recipe; store the rest in a ziploc bag or sealed jar in the pantry for up to 6 months. If cooking grains fresh, start the meal by cooking 1-1 1/2 cup of grains according to your preferred method, referring to The Grains & Starches Handbook. If you bought pita, simply warm it and serve on the side for scooping. If you bought wraps, use them as scoopers, or stuff with fillings. Storage: Store the beans and greens (will stay good for 3 to 4 days), Cooked Grains, and Cashew Cream separately in the fridge. Reheat on the stove or in the microwave until heated through, adding water or broth as needed. Assemble as listed in the last step right before serving. Nutrition boost: When you add the Cashew Cream, stir in some sliced roasted red peppers or chopped artichoke hearts. Sprinkle your bowl with toasted pepitas or hemp seeds for extra protein.
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1Gather: extra virgin olive oil , garlic cloves , Aleppo pepper or red pepper flakes , garam masala , cannellini beans , Kosher salt and freshly cracked black pepper, large bunch of chard or kale , Cooked Grains , Cashew Cream , red wine or white wine vinegar , water , flat-leaf parsley leaves and tender stems , Quick Pickled Shallots .
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2Heat a large sauté pan over medium-low heat and add the olive oil. Once warm, add the garlic and chili flakes (use the smaller amount for less heat). Gently fry, stirring occasionally, until the garlic starts to soften and the chili flakes are nutty in aroma, 4 to 6 minutes. While this cooks, drain and rinse the cannellini beans.
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3Add the garam masala to the pan. Stir very frequently for 30-60 seconds . Add the beans, 1 tsp kosher salt, and several cracks of pepper. Coat the beans in the spiced oil and cook for 2 to 3 minutes, stirring occasionally.
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4Add the chard and a splash of water. Cover and cook until wilted and tender, 5 to 8 minutes, stirring once or twice.
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5While this cooks, prepare your side salad (if you’re making one) and warm up your Cooked Grains.
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6From the 3/4 cup Cashew Cream, scoop out 2 tbsp for the topping and set aside. To the remaining Cashew Cream, stir in 2 tsp of vinegar and 1/4 cup of water.
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7Once the greens are tender, pour in the cashew cream-vinegar mixture. Stir until the beans are creamy. If too thick or tacky, add another 1-2 tbsp water.
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8Off the heat, season to taste with salt and pepper until the beans taste well-seasoned. If you are not serving with Quick Pickled Shallots, you may want to add an extra 1/2-1 tsp of vinegar.
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9Divide your warmed Cooked Grains between bowls. Top with the creamy beans and greens. Spoon the reserved Cashew Cream on top of each bowl. If you have leftover Cashew Cream, dollop more on top for richness (or drizzle a bit of extra virgin olive oil on top). Top each bowl with chopped parsley and a few Quick Pickled Shallots, if using. Serve with your side salad, if you made one.