Creamy Braised White Beans
with Kale & Herb Garlic Crostini
- 4 garlic cloves
- ¼ oz fresh thyme
- 4 oz curly kale
- 1 ancient grain roll
- 13.4 oz cannellini beans
- 11 oz coconut milk
- 1 Not-Chick'n Bouillon™ Cube
- 1 bay leaf
- 1 tbsp vegan parmesan
- 2 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Medium saucepan
Peel and mince or grate the garlic. Pick about 2 tsp of thyme leaves from the stems. Mince the leaves, reserving the remaining sprigs. Destem the kale and thinly slice the leaves. Halve the ancient grain roll lengthwise. Drain and rinse the cannellini beans.
Place a medium saucepan over medium heat with just half the minced garlic, coconut milk, bouillon cube, and a pinch of salt and pepper. Whisk until the the bouillon cube is fully dissolved. Add the remaining thyme sprigs and bay leaf. Bring the braising broth to a simmer.
Add the sliced kale and cannellini beans to the saucepan with the braising broth. Stir to coat the kale, then reduce heat to low and simmer until the mixture thickens, about 8 to 10 minutes.
Set the oven to broil on high. Add the remaining minced garlic, minced thyme, 2 tbsp olive oil, a pinch of salt and pepper to a small bowl. Stir to combine, then spread onto the cut sides of the halved roll. Toast the herb garlic crostini directly on an oven rack until golden brown, about 5 to 7 minutes.
Remove and discard the thyme sprigs and bay leaf from the saucepan. Divide the creamy braised beans between shallow bowls and sprinkle with parmesan. Serve with the herb garlic crostini on the side for dipping. Bon appétit!