Herby Beans and Greens

Herby Beans and Greens

Total Time 25 minutes
Course Dinner
Servings 2


  • 1 shallot
  • 2 cloves of garlic
  • 1 tin canelinni beans
  • 1 tin butter beans
  • 8 sprigs of thyme
  • 1/2 tbsp finely chopped fresh rosemary or 1 tsp dried
  • 1 tbsp nutritional yeast
  • 400 ml vegetable stock
  • 80 g shredded kale
  • 80 g shredded spinach


  • Finely chop the shallot and garlic and add to a large pan with 1 tsp olive oil. Stir over a medium heat for a couple of minutes and then add in the leaves from the theme and the chopped rosemary.
  • Continue to stir over the heat until the shallots are lightly golden. 

Add the beans to the pan, including some of the liquid, and mix well. Add the nutritional yeast and veg stock and stir everything together.
  • Leave to simmer for gently for 10-15 minutes or until the stock has reduced and the liquid in the pan is thick and glossy. Add the kale to the pan, stirring until it wilts down. You might need to add a splash more veg stock or hot water at this point.
  • Once combined well with the beans, add the spinach and stir through. Season to taste.
  • Serve, top with extra thyme leaves and a grind of black pepper and enjoy!
Keyword beans, butter beans, kale, rosemary, thyme


  1. Pingback: In season: October - Sarah's Vegan Recipes

  2. Pingback: Pesto White Beans on Toast - sarah's vegan recipes

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating