My VEGAN Braised Butter Beans with Garlic Aioli Recipe!
My braised butter beans with garlic aioli sauce recipe has been a proven hit with my meat eating friends, many of which couldn't believe this dish was vegan! As such, this butter beans dish is perfect for anyone attempting Veganuary, especially if someone else in your house isn't!!
Let me walk you through the process of soaking and cooking the beans to perfection, making the beautiful garlic aioli sauce, and the garlic oil infused breadcrumbs to finish!
You can use a good quality extra virgin olive oil and fresh garlic for this butter bean recipe, but if you want to use garlic confit and a garlic infused olive oil like myself, be sure to watch my video on how to make these here:
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INGREDIENTS
Butterbeans:
500g giant dried butter beans
water, to cover the beans
a handful of thyme
a handful of coriander seeds
1 lemon
a few cloves of garlic (or garlic confit)
500ml olive oil (or garlic infused oil)
3-4 tbsp. sherry vinegar
lots of salt
Breadcrumbs:
2-3 large slices of sourdough bread (or any stale bread)
olive oil, to fry
a good pinch of salt
Aioli Sauce:
1 clove of garlic, finely minced or 5-6 garlic confit
65ml oat milk, room temperature (*not grams as I said in the video!!*)
1 tbsp lemon juice
125ml olive oil (or garlic infused oil)
a pinch of salt
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Chapters:
0:00 - It's Veganuary!
0:30 - Soaking Our Butter Beans
1:05 - Let's Braise Our Beans!
1:41 - Customization Options
1:59 - Continue Tending To Your Beans!
2:21 - Making The Breadcrumbs
2:55 - How To Make an Aioli Sauce
3:20 - Testing Your Beans Are Cooked
3:38 - ... And Serve!
3:53 - Still Hungry? Check Out This Recipe!!
#butterbeans #vegan #veganuary
White Bean and Kale Soup - Super Yummy & Nutritious
This yummy White Bean Kale and Sweet Potato Soup is one of my favorites. It's packed with nutritious ingredients and is quick and easy to make. It is also a great way to get more kale into your diet and boost your immune system with nutrient dense foods. This soup contains so many things that are good for improving your over all health: vitamins, minerals, fiber and healing warmth.
Health Benefits of eating kale*
- Kale is filled with powerful antioxidants such as carotenoids and flavonoids to help protect against various cancers.
-On its own, kale is a low calorie food that is high in fiber and has zero fat. Fun fact: one cup of kale leaves has only 36 calories, offers 5 grams of fiber, and 0 grams of fat. Because it’s a good source of fiber, kale is a great leafy vegetable for aiding in digestion and intestinal cleansing.
- High in iron that’s good for proper liver function and per calorie, kale has more iron than beef!
- Per calorie, kale offers more calcium than milk.
- Kale is high in vitamin A – good for vision and skin. Vitamin C – helpful for your immune system, metabolism, and for hydration. Vitamin K – for protection against various cancers.
- Kale is a nutritional powerhouse of vitamins, minerals, and disease fighting antioxidants, all varieties of kale offer an incredible amount of health benefits and it is so delicious in this soup!
* SERVINGS: About 8
* INGREDIENTS
2 Tablespoons avocado oil, extra-virgin olive oil or coconut oil
1 cup- celery, chopped (about 3-4 stalks)
1 cup carrots, chopped (about 2-3 medium carrots)
1 cup yellow onion, chopped (medium onion)
1 large sweet potato or yam cubed
2 cloves garlic, minced or pressed
4-5 cups water for Vegan soup or 4- 6 cups vegetable broth or chicken broth
2 Bay leaves
1 Tablespoon fennel seeds
1 15-ounce cans cannellini beans (white kidney beans), or 2 cups fresh cooked beans –don’t drain.
One large bunch kale, deveined and sliced into pieces about 2 handfuls
Handful of parsley
Salt and pepper, to taste
* DIRECTIONS
1. Sauté the onions and carrots in oil for a few minutes then add garlic and celery and cook for about 5 minutes
2. Add a few pinches of salt, pepper and fennel seeds and stir and cook for a few more minutes
3. Add bay leaves
*If you use dried beans they will need to be added with the liquid first and cook for 45 minutes to 1 hour
4. Add yam or sweet potato and simmer for 45 minutes
5. Add can of cannellini beans and cook for 30 minutes
6. If needed add salt and pepper to taste
7. Add parsley before serving
8. Enjoy
Roasted Tomato and White Bean Stew
Today's recipe comes from the New York Times. It takes about half an hour to make and it makes 4-6 servings. I served it with a slice of the Italian bread I made a couple of days ago. You can toast bread or not to have with it.
I didn't add flaky salt in the end, but you can do that too, if you want.
Here's what you need:
1/2 c. roughly chopped Italian parsley
2 t. lemon zest (from one large lemon)
2 (10 oz.) containers cherry or grape tomatoes
1/4 c. olive oil, plus 2 T. and more for drizzling in the end if you want to. (I didn't do this.)
1 T. fresh thyme leaves
Kosher salt and black pepper (I skipped the salt because of the salty broth.)
1 med. yellow onion, thinly sliced
3 lg. garlic cloves, thinly sliced (I minced mine.)
1/2 t. red-pepper flakes (This really added a wonderful dimension, a little warmth, not too spicy.)
2 (15-oz. cans) white beans, such as butter beans or cannellini, rinsed
1 1/2 c. vegetarian chicken broth
Flaky salt, for serving (opt.)
Toasted bread, for serving
Creamy white bean & kale soup | cozy one-pot vegan dinner
Get the recipe:
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*90+ delicious vegan recipes made in the Instant Pot*
*With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options
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*IN THIS VIDEO*
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Soup bowls:
*MY KITCHEN ESSENTIALS*
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Key Moments:
0:00 Introduction
0:12 Prepping ingredients
2:30 How to make a bouquet garnis
2:50 How to freeze fresh herbs
4:02 Cooking White Bean and Kale soup
5:30 How to prepare gremolata
6:48 Blending half of the soup
7:15 Adding chopped kale
8:03 How to serve the soup
Making Food Monday: Pressure Cooker Tuscan White Bean Soup with Sausage
The Smartypants mom makes soup for today’s episode of Making Food Monday: Pressure Cooker Tuscan White Bean Soup with Sausage
Ingredients:
2 lbs pork Italian Sausage
1 onion
2 tsp garlic
8 sticks celery
2 carrots
2 tsp salt
1 tsp pepper
1/2 tsp thyme
1 lb great Northern beans
6 cups water
6 tsp chicken bouillon powder
4 bay leaves
2 tbsp tomato paste
Parmesan Cheese
Instant Pot Lima Beans With Ham Hock |Kaye Carter
My channel is a little bit about everything with Daily Doses of Encouragement to Decorations. Positive & Happy is what I am all about. Life is too short, so we all should make the best of it! Just saying! Hope you enjoy my channel and please subscribe. It makes me HAPPY!
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