These beans came out amazing. Creamy & lemony… it was delicious!! It paired perfectly with spinach and mashed potatoes. I can’t wait to make this simple and scrumptious meal again and definitely doubling the recipe next time. Wishing I had left overs right now!
(Serves 2)
BEAN INGREDIENTS:
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon Italian seasoning
1 15ounce can cannellini beans (or other white beans, rinsed and drained)
1 teaspoon sea salt
1/4 cup nutritional yeast flakes
3/4 cup soy, almond or rice milk
1 tablespoon lemon juice
SPINACH INGREDIENTS:
1 tablespoon olive oil
1 (5 ounce) bag of baby spinach
Sea salt & pepper
MASHED POTATO INGREDIENTS:
*Feel free to make the mashed potatoes however you normally do. But here is Chef Chloe’s suggested recipe
2 russet potatoes peeled and cut into 2 inch pieces
3/4 cup veggie broth or non dairy milk of choice
2 garlic cloves, crushed
2 tablespoons olive oil
Sea salt and fresh pepper
INSTRUCTIONS:
BEANS:
In a large skillet, heat oil over medium heat. Add garlic and Italian seasoning and let cook for 1 minute until fragrant. Add beans, salt, nutritional yeast, and non dairy milk. Simmer for 5 minutes. Add lemon juice and more salt to taste. If it gets too thick, add more non dairy milk.
SPINACH:
In a large skillet, heat oil over medium heat. Add spinach and let cook until wilted. Season with salt and pepper.
POTATOES:
1.) Place potatoes in a large pot and cover with cold water. Generously salt the water, cover, and bring to a boil. Boil until potatoes are fork tender. Drain and return to the pot.
2.) Add broth, garlic, and oil and mash. Season with salt and pepper. Add more broth/milk as needed.
To Assemble:
On each plate, serve a scoop of mashed potatoes on a bed of spinach. Then top potatoes with the beans!
Thank you Chef Chloe!
Peace. Plants. Love. 