Creamy Braised White Beans with Garlic and Kale

Close up on a large spoon that's serving some creamy braised white beans over 2 pieces of bread on a plate.

5 from 2 votes

Creamy Braised White Beans with Garlic and Kale

These creamy braised white beans are so simple and great served as a side dish, but also satisfying and filling enough to make it for a full meal. It is ultra creamy with rich garlicky flavors and it comes together in under 20 minutes. Amazing with crusty bread to soak up the delicious sauce. Dairy-free and packed with fiber and protein too.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Main Course

Cuisine: American

Keyword: dairy-free, Vegan

Servings: small portions

Calories: 290kcal

Author: Jessica Laroche

Ingredients

2 tbsp olive oil
3-4 cloves of garlic crushed
2 tsp dried thyme
3 tbsp flour all-purpose or whole wheat
2 cups plant-based milk plain and unsweetened
2 tbsp nutritional yeast
15 oz canned white beans (I used great northern white beans) rinsed and drained
large handful of kale chopped
salt

Instructions

In a large pan, warm up the olive oil and then add the garlic, thyme and a generous pinch of salt. Stir and cook for 60-90 seconds. Don't let the garlic burn.
Then, sprinkle the flour over and use a whisk to stir. Cook for about 1 minute.
Add about a third of the milk and whisk well. Try to break the clumps. Then, add the rest of the milk slowly and keep cooking on medium heat while whisking almost constantly, it should thicken nicely within 3-5 minutes or so. Then, add the nutritional yeast, a little more salt and whisk to combine.
Add the beans and kale, stir well and keep cooking until the kale is wilted and everything is warmed up. Taste and adjust the seasonings and consistency to your taste (add a splash of milk if gets too thick).
Serve warm with bread and sprinkle black pepper, red pepper flakes and vegan parmesan cheese.

Video

Notes

I like to add the milk small amounts at the time. This allow me to work on the clumps of flour/garlic and break them easier that way.
There is a lot of garlic in there! So you want to cook it fully in the oil first to avoid a raw garlic flavor. But also, make sure it does not burn. If it does burn, then you might have to start over. I usually cook the garlic for max 1 minute on medium heat watching carefully.
Chop the kale small, I find it easier to eat that way.
This sauce tends to firm up as it rests/cool down. Don't hesitate to add a splash of milk to loosen up the sauce just before serving.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition