Name: Braised White Beans & Greens Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 tablespoons oil (from the sun-dried tomatoes if possible); 2 shallots (fine dice, or substitute 1 small yellow onion); 2 teaspoons minced fresh rosemary; 1/2 teaspoon fresh thyme leaves; 5 cloves garlic (minced); 1 tablespoon chopped Calabrian chiles (optional; or substitute 1/2 teaspoon chili flakes); 1/3 cup sun-dried tomatoes in oil (chopped); 1 tablespoon nutritional yeast (optional); 1 large bunch kale or Swiss chard (stems removed and thinly sliced); 30 ounces canned cannellini beans (rinsed and drained, about 2 cans); 2 cups vegetable broth; Juice of 1 lemon (1-2 tablespoons); Vegan parmesan (optional); Black pepper (to taste)

If you’re on the hunt for a cozy, flavorful dish that feels both nourishing and satisfying, you’ve got to try this Braised White Beans & Greens Recipe. It’s one of those gems that’s perfect for a lazy weeknight or when you want something wholesome but fuss-free. Trust me, once you make it, you’ll find yourself coming back again and again for that hearty, herby goodness mingled with tender greens and creamy white beans.

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Why You’ll Love This Recipe

Super Simple to Make: You only need one pot and about 30 minutes—perfect for busy nights.
Packed with Flavor: The combo of sun-dried tomatoes, fresh herbs, and a squeeze of lemon brightens every bite.
Nutrient-Rich & Comforting: Beans and greens deliver fiber and protein while feeling cozy and filling.
Vegan & Gluten-Free: Great for any dietary preference without skimping on taste.

A close-up view of a warm dish filled with creamy white beans mixed with dark green kale leaves and small chunks of bright red tomatoes, all cooked together in a light orange broth that has a slight shine. The dish is crowded with soft textured beans, leafy kale pieces that look tender, and the tomatoes add pops of color throughout. An ornately patterned silver spoon is placed in the center, scooping up some of the mixture. The background is white marble, adding a clean and light contrast to the rich colors of the food. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

I always say the magic of this Braised White Beans & Greens Recipe is in the ingredients coming together to create something so fresh yet hearty. Be sure to get good-quality sun-dried tomatoes in oil—it really amps up the savoriness and keeps that lovely olive oil flavor.

Oil (from sun-dried tomatoes if possible): This adds a subtle tang and richness that’s hard to beat.
Shallots: Fine dice works best, but you can swap in a small yellow onion if that’s what you’ve got.
Fresh rosemary: Minced fresh herbs always elevate and brighten the dish tremendously.
Fresh thyme leaves: Just a sprinkle for earthy depth.
Garlic: Minced is key here to really spread that aromatic garlic flavor evenly.
Calabrian chiles: Optional but I love the smoky heat; chili flakes work too!
Sun-dried tomatoes in oil: Chopped finely to infuse the beans with umami goodness.
Nutritional yeast: Totally optional, but it adds a cheesy, nutty undertone.
Kale or Swiss chard: I usually go for kale; just remove stems and slice thinly for a tender texture.
Canned cannellini beans: Rinsed and drained—these creamy beans do all the heavy lifting protein-wise.
Vegetable broth: The simmer base that melds all the flavors together.
Lemon juice: Brightens everything up at the end—it’s that little zing that makes all the difference.
Vegan parmesan (optional): Sprinkle on top for a salty, cheesy finish.
Black pepper: To taste, freshly cracked if possible.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to tweak this Braised White Beans & Greens Recipe depending on what I have on hand or the mood I’m in. Don’t be afraid to make it your own—these flavors are forgiving and flexible.

Spice It Up: Once, I added a good tablespoon of harissa paste with the garlic for some North African flair—it was a hit with my family!
Greens Swap: Swiss chard works wonderfully instead of kale, and baby spinach can soften cooking time if you’re in a hurry.
Add Protein: Stir in cooked vegan sausage or smoked tofu cubes if you want to make it heartier.
Make It Creamier: Blend a portion of the beans more thoroughly for a velvety texture, which my kids love.

How to Make Braised White Beans & Greens Recipe

Step 1: Sauté the Aromatics

Start by warming your dutch oven or heavy-bottomed pot over medium heat and pour in the oil (sun-dried tomato oil if you have it—trust me on this). Toss in the finely diced shallots, minced rosemary, and thyme leaves. Keep an eye on them and stir occasionally for about 4 to 6 minutes until they soften and smell incredible. This step builds the base flavor, so don’t rush it!

Step 2: Add Garlic, Chiles & Sun-Dried Tomatoes

Throw in the minced garlic, Calabrian chiles (or a pinch of chili flakes), chopped sun-dried tomatoes, and nutritional yeast if you’re using it. Stir this mixture for about a minute until everything feels fragrant and mingled. Trust me, your kitchen will smell like a dream right now.

Step 3: Incorporate the Beans and Greens

Next, add in the drained cannellini beans. I like to mash about a quarter of the beans against the side of the pot using the back of a spoon or spatula—that way you get this beautiful creamy texture without losing all the bean bite. Add the vegetable broth and your thinly sliced kale or Swiss chard, then stir everything until combined.

Step 4: Simmer to Perfection

Bring your mixture to a gentle simmer and cook for 6 to 8 minutes, stirring occasionally. You’ll notice the broth thickening and those greens wilting just right. If you love it creamier, this is a great moment to mash a few more beans to reach your preferred consistency.

Step 5: Finish with Lemon and Serve

Turn off the heat and stir in the fresh lemon juice. This final burst of acidity really lifts the dish. Serve it warm with a sprinkle of vegan parmesan if that’s your vibe, and fresh cracked black pepper. Grab some crusty bread or your favorite grain, and you’re all set!

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Pro Tips for Making Braised White Beans & Greens Recipe

Use Sun-Dried Tomato Oil: The oil infused in the jar adds such a rich depth—don’t toss it! Use it to sauté the aromatics for an instant flavor boost.
Don’t Skip Mashing Some Beans: I learned this trick because I wanted a thicker sauce—it transforms the dish into a creamy, comforting bite.
Adjust Greens to Taste: If kale feels too tough, Swiss chard or spinach are great stand-ins that cook faster and still deliver on nutrition.
Mind Your Simmer: Letting it simmer gently rather than boil ensures the beans and greens soften without losing texture or flavor.

How to Serve Braised White Beans & Greens Recipe

A white bowl filled with creamy braised beans and greens is shown from above, with three main layers visible. The bottom layer is a shallow pool of light brown broth that covers the base of the bowl. The middle layer has a mix of soft white beans and finely chopped dark green leafy vegetables spread evenly across the bowl. The top layer features small pieces of red sun-dried tomatoes and a sprinkle of finely grated cheese that adds a light texture and color contrast. A silver spoon is partially submerged in the bowl, resting on the right side. The bowl is placed on a white marbled surface with a wooden board holding toasted slices of rustic bread and a grater with a piece of cheese visible in the corners. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a sucker for a sprinkle of vegan parmesan or nutritional yeast right on top—it adds that savory, cheesy finish. Plus, a drizzle of good quality extra virgin olive oil and a few cracks of fresh pepper take this dish over the top.

Side Dishes

This braised beans and greens duo pairs beautifully with crusty bread to mop up all the juices or with warm polenta for a cozy winter dinner. I’ve also loved serving it over brown rice or quinoa when I want some extra whole grains on the plate.

Creative Ways to Present

For special occasions, I sometimes serve this in individual ramekins topped with a colorful edible flower or sprinkle some toasted pine nuts on top for added crunch and elegance. It’s a simple dish that feels fancy with just a few touches!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge, and I find it stays great for up to 5 days. The flavors actually deepen overnight, so sometimes I make this a day ahead when hosting friends!

Freezing

This recipe freezes quite well too. Portion it out into freezer-safe containers or bags, and it’ll keep for about 2 months. Just thaw overnight in the fridge before reheating.

Reheating

I recommend reheating gently on the stovetop with a splash of broth or water to loosen it back up. Microwaving works too—just cover to retain moisture and stir halfway through heating.

FAQs

Can I use dried beans instead of canned for the Braised White Beans & Greens Recipe?

Absolutely! If using dried beans, soak them overnight and cook them until tender before starting the recipe. Keep in mind this adds more prep time, but the flavor and texture will be just as delicious.
What can I substitute if I don’t have kale or Swiss chard?

Spinach, collard greens, or even mustard greens are great alternatives. Just remember that spinach wilts fastest, so add it toward the end of cooking to avoid overcooking.
Is this Braised White Beans & Greens Recipe suitable for a vegan diet?

Yes! The recipe is naturally vegan and gluten-free. Just use vegan parmesan or nutritional yeast for that cheesy finish, or omit if you prefer.
Can I prepare this recipe in advance?

Definitely. The flavors actually develop more the next day. Store in the fridge for up to 5 days or freeze for longer storage. Reheat gently for best results.

Final Thoughts

I absolutely love how this Braised White Beans & Greens Recipe turns out every time—rich, wholesome, and packed with bright, earthy notes. When I first tried making a braised beans dish, I always overcooked the greens or ended up with a watery sauce, but this method really locked in the flavors and texture perfectly. Whether you’re making dinner for your family or just craving something comforting and good for you, I highly recommend giving this a go. It’s simple enough to whip up any night, but comforting enough to feel like a treat. Give it a shot—you might find it becoming your new weeknight hero!