Sometimes the best weeknight meals are the ones that come together organically, like this current favorite featuring canned beans and a whole bunch of produce. It’s plant-based, easy to whip up in a hurry, and plenty delicious.

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A Brothy Bean Dinner

Author: Misfits Market

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Ingredients

Scale

3 tablespoons extra-virgin olive oil, divided
1 tablespoons unsalted butter
1 shallots, thinly sliced
2 garlic cloves, thinly sliced
1 jalapeño, seeded, finely chopped
½ teaspoon kosher salt
½ teaspoon cumin
¼ teaspoon pepper
1/2 cup dry white wine
1½ cups vegetable broth
1 (14-ounce) can cannellini beans (undrained)
1 cup lightly packed fresh spinach
¼ cup parsley, leaves and tender stems, roughly chopped
1 tablespoon lemon juice
Thickly sliced sourdough bread
½ cup Parmesan cheese
¼ cup chives, thinly sliced

Instructions

In a medium saucepan, heat butter and 2 tablespoons olive oil over medium heat. Once butter has melted. add shallots, garlic, and jalapeño, season with salt. Cook, stirring occasionally, until shallots are soft and fragrant, about 5 minutes. Add cumin and pepper and cook for another minute.
Add wine and cook, stirring occasionally, until wine has mostly evaporated. Add broth, turn heat to medium-high, bring to a simmer.
Stir in cannellini beans with their liquid and bring back to a simmer. Turn heat down to medium-low and add in spinach and parsley until wilted. Take beans off heat and stir in lemon juice. Season with more salt and pepper to taste.
In another saucepan, heat remaining 1 tablespoon olive oil over medium-high heat. Fry bread in olive oil until both sides are golden brown and toasty.
To serve, place bread in a shallow bowl and spoon saucy beans over top. Sprinkle Parmesan and chives to finish.