Shortcut Brothy Beans With Tomatoes and Garlic | VegNews
It’s hard to beat home-cooked beans, but sometimes you don’t have hours to spend cooking. This recipe’s got your back.
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Cooking tools:
- Dutch oven
- Stove
- Pot
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Wooden spoon
- Can opener
- Colander
- Grill pan
- Grater
- Mixing bowl
Ingredients
- ¼ cup olive oil, more for garnish
- 1 tablespoon tomato paste
- 2 large shallots, thinly sliced (about 1 cup)
- 5 garlic cloves, minced
- 1 tablespoon fresh thyme
- 2 cups
- vegetable broth
- ¼ teaspoon fine salt
- ½ teaspoon black pepper
- 2 (14-ounce) cans butter or cannellini beans, drained and rinsed
- 1 tablespoon
- white miso
- 3 cups packed chopped
- Swiss chard, spinach, or lacinato kale
- Lemon wedges, for serving
- Grilled crusty bread or focaccia, for serving
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