Creamy White Beans with Kale and Wild Rice

Name: Creamy White Beans with Kale and Wild Rice
Prep time: 10 min
Cook time: 45 min
Yield: 4 servings
Ingredients: 1 cup wild rice I used a wild rice + brown rice blend; see Note 1; 3 cup vegetable broth or water for Instant Pot method use vegetable broth for stovetop method; 1 yellow onion; 0.33 cup water; 6 garlic cloves; 1 tbsp fresh thyme leaves; 1 lite coconut milk; 1 tbsp white or yellow miso; ¼ cup tomato sauce; 3 tbsp tomato paste; 2 cannellini beans; 1 tsp ground cumin; 1 tsp sweet or hot paprika not smoked; ½ tsp red pepper flakes add more to taste if you want it spicy; 1 tsp kosher salt + more to season; Black; 6-8 cup shredded lacinato kale

👥 4 servings

🍽️ main

⏱️ Prep: 10 minutes

🔥 Cook: 45 minutes

🥗 Vegan

🗣️ English (detected)

#main #white #beans #kale #vegan #meal-prep

From: Ian Seddon's Cookbook

🥘 Ingredients

wild rice I used a wild rice + brown rice blend; see Note 1 1 cup
vegetable broth or water for Instant Pot method use vegetable broth for stovetop method 3 cup
yellow onion 1
water 0.33 cup
garlic cloves 6
fresh thyme leaves 1 tbsp
lite coconut milk 1
white or yellow miso 1 tbsp
tomato sauce ¼ cup
tomato paste 3 tbsp
cannellini beans 2
ground cumin 1 tsp
sweet or hot paprika not smoked 1 tsp
red pepper flakes add more to taste if you want it spicy ½ tsp
kosher salt + more to season 1 tsp
Black
shredded lacinato kale 6-8 cup

📝

Wild rice takes 45 minutes to cook, so if you want to make this quicker, use another grain with a shorter cooking time (e.g., farro or quinoa), or use 1 hearty whole grain baguette or roasted sweet potatoes. If you want to use wild rice but it’s a bit too earthy for your taste, try a blend of wild and brown rice. If you don’t have miso, use 1 tbsp of nutritional yeast and/or 1 tsp of tamari with 1 tbsp of tahini. If you don’t have a nonstick pan or want to sauté the aromatics in oil, heat 1 tbsp of olive oil in the pan, and once hot, add the onion. Cook until it has softened and is lightly browned.

1

Gather: wild rice I used a wild rice + brown rice blend; see Note 1 , vegetable broth or water for Instant Pot method use vegetable broth for stovetop method , yellow onion , water , garlic cloves , fresh thyme leaves , lite coconut milk , white or yellow miso , tomato sauce , tomato paste , cannellini beans , ground cumin , sweet or hot paprika not smoked , red pepper flakes add more to taste if you want it spicy , kosher salt + more to season , Black pepper to taste, shredded lacinato kale .
2

Make the Wild Rice. Instant Pot method: Add the wild rice and 1 1/2 cup vegetable broth to the inner pot of the Instant Pot. Secure the lid and select the Pressure Cook/Manual setting for 25 minutes. Allow a natural pressure release and drain off any remaining liquid. Stovetop method: Place the wild rice and 3 cup of vegetable broth in a saucepan over medium-high heat. Bring to a boil, then turn the heat down and cover. Simmer for 40-45 minutes , or until the kernels have burst open. Drain off any remaining liquid.
3

While the rice is cooking, make the Creamy White Beans and Kale. Heat a deep nonstick pan over medium heat (see Note 3). Add the diced onion and a pinch of salt and stir together for 1 minutes . Then add the water and bring the mixture to a simmer. Cook for 5 minutes, or until the onion softened and the water is mostly evaporated.
4

Add the garlic and thyme leaves to the pan. Stir frequently for 2-3 minutes to prevent the garlic from burning.
5

Stir in the coconut milk, miso, tomato sauce, tomato paste, cannellini beans, cumin, paprika, pepper flakes, salt, and pepper. Stir to combine and coat all the beans in the sauce. Then add the kale and stir again to incorporate.
6

Bring the bean mixture to a simmer. Continue to cook at a simmer for 10 minutes until it has thickened and is creamy.
7

Serve the beans and kale on top of the cooked wild rice.

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