Tuscan Braised White Beans

I cook a lot of one pot meals so I often feel like my recipe collection is lacking in good sides. These Tuscan braised white beans are a simple but versatile dish that would go well alongside lots of different main dishes. The addition of olives and greens adds something a little unusual for a bean dish and helps to keep this side interesting enough to eat on its own as a snack. I kept the spicing simple with herbs de provence, but using fresh rosemary, thyme, and oregano, if you have them on hand, would work equally well, if not better.

Tuscan Braised White Beans (adapted from Choosy Beggars)
Yield: 4 servings as a side

Ingredients:

• 2 Tbsp olive oil
• 1 onion, diced
• 4 – 5 cloves garlic, minced
• 1 large (28 – 32 ounce) can white beans, drained and rinsed*
• 1 cup vegetable stock
• 1/2 Tbsp herbs de provence
• 1/4 tsp crushed red pepper
• 1/3 cup pitted black olives, chopped
• 8 ounces greens, roughly chopped**
• juice of 1/2 lemon
• salt and pepper, to taste

*Cannellini beans, navy beans, or even chickpeas all work.
**Spinach, chard, or whatever your favorite hearty greens are.

Method:

1. In a large pan, heat 2 Tbsp olive oil over medium heat, then add 1 onion, diced, and sautee until translucent and starting to caramelize, about 15 minutes.
2. Add 4 – 5 cloves garlic, minced, and sautee until fragrant, about 30 seconds to 1 minute.
3. Add 1 large (28 – 32 ounce) can white beans, drained and rinsed, 1 cup vegetable stock, 1/2 Tbsp herbs de provence, and 1/4 tsp crushed red pepper, and stir to combine. Cover with a lid, and let simmer, stirring occasionally, until the beans start to break down, about 15 – 20 minutes.
4. Remove the lid, and mash about half the beans, adding additional stock, if needed, as the beans soak up the liquid.
5. Lower heat, fold in 1/3 cup pitted black olives, chopped and 8 ounces greens, roughly chopped, and cover with the lid again until the greens have wilted, about 3 – 5 minutes.
6. Stir in juice of 1/2 lemon and salt and pepper, to taste, and serve warm.