One Pan Cannellini Beans with Kale braises white beans and leafy greens in a savory, aromatic broth for the ultimate quick and convenient comfort food. Serve them hot with crusty bread for a cozy, high-protein weeknight dinner!
If you’re looking for more delicious vegan bean recipes, you should also try these Sweet Potato Black Bean Burgers, this easy White Bean Dip, and these Instant Pot Refried Beans!
Comforting, convenient, and loaded with Mediterranean-inspired flavors, One Pan Cannellini Beans with Kale have been saving my weeknight dinners lately. Just like my White Bean Salad and this Easy Black Bean Dip, they transform the most humble ingredient, canned beans, into the star of the show.
This dish is all about simplicity. Everything—from the creamy cannellini beans to the chopped kale to the garlicky broth—braises together in one pan in less than 30 minutes. All I need is a crusty slice of my Dutch Oven Bread before I’m ready to settle into this cozy one pan meal.
Why you’ll love these braised white beans
- It’s all about convenience – I made this recipe with pantry staples, simple aromatics, and fresh kale for a convenient dinner that still tastes gourmet.
- Protein + greens 🥬 – You get everything you need here. Plant protein and fiber from the beans, vitamins and minerals from the greens, and savory goodness in every bite.
- One pan simplicity – Just like my Creamy Tomato Orzo, this easy one pan dinner comes together, from start to finish, in a large skillet.
How to make cannellini beans with kale
Find the complete recipe with measurements in the recipe card below.
Sauté the onion in a large pan until translucent, then add the garlic. Once fragrant, stir in the red chili flakes and cannellini beans.
Next, add the vegetable broth, salt, black pepper, and kale. Cook until the kale wilts, then add the lemon juice. Give it a taste and add more seasonings, as needed.
Divide the braised beans into bowls and serve with crusty bread, cooked rice or quinoa, or pasta. Garnish with vegan parmesan cheese and enjoy!
Frequently asked questions
You could serve the beans on their own and still be left with a filling and flavorful dinner! Personally, all I need is a thick slice of crusty bread to soak up the sauce and scoop the beans.
On those extra hungry days, serve the beans over a bed of cooked brown or white rice, quinoa, farro, or pasta. A little shredded vegan parmesan cheese on top is *chef’s kiss*, or you can add fresh herbs (parsley, dill, basil, etc.), lemon zest, toasted breadcrumbs, or chopped nuts.
It sure does. Soak 1 cup of dry cannellini beans in water overnight, then simmer them in fresh water the next day until tender. Stir them into the pan as normal when you’re ready to make this recipe.
Yes, you can use another white bean here. Chickpeas, Great Northern beans, navy beans, and butter beans would all be great substitutes.
All kinds of things! Here’s what I recommend:
-Some extra veggies, like sun-dried tomatoes, halved cherry tomatoes, a diced zucchini, or sautéed mushrooms, would be good here.
–Make it creamy by stirring in a splash of non-dairy milk, coconut milk, or cashew cream at the end.
–If you love umami, add a sprinkle of nutritional yeast or stir a teaspoon of white miso paste into the broth.
-Swap the vegetable broth for vegan chicken broth for even more flavor.
Wait for the leftover beans and greens to cool to room temperature, then transfer them to an airtight container. They’ll keep for up to 4 days in the fridge or up to 3 months in the freezer.
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In a large pan over medium heat, warm the olive oil. Once warm, add the onion and sauté until translucent, about 8 minutes. Add the garlic and cook for 1 more minute, until fragrant.
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Add the red chili flakes and cannellini beans and stir to combine with the onion/garlic mixture.
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Add the vegetable broth, salt, black pepper and kale and cook for 5-10 minutes, until the kale has softened and wilted. Stir the lemon juice into the pan. Add more salt, pepper or red chili flakes, to taste.
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Serve immediately with optional crusty bread, cooked rice/quinoa or cooked pasta and vegan parmesan cheese on top. It’s also very tasty all by itself! Enjoy!
- Make it oil-free by sautéing in water or broth.
- May use chickpeas or other beans as well.
- Store in the refrigerator for up to 4 days. It can also be frozen if needed.
Serving: 1of 4 servings | Calories: 150kcal | Carbohydrates: 25g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 594mg | Potassium: 111mg | Fiber: 8g | Sugar: 1g | Vitamin A: 2136IU | Vitamin C: 22mg | Calcium: 144mg | Iron: 3mg
