Creamy Gigantes Beans Recipe
This creamy Greek gigantes beans recipe combines giant white beans, leeks, and a dairy-free cream sauce for a healthy, comforting dinner.
Servings: 4 servings
Calories: 403kcal
Equipment
- 1 Large skillet or sauté pan
- 1 High-Speed Blender or immersion blender
- 1 Chef's knife
Ingredients
- 2 medium leeks white and light green parts only
- 3 cloves garlic minced
- 1 teaspoon crushed red pepper or to taste
- 1 cup vegetable broth plus more as needed
- 3 cups cooked Gigante beans or white beans, or 2 (15-ounce) cans, drained and rinsed
- 2 cups chopped kale or leafy greens (optional)
- Nondairy milk as needed (soy, oat, hemp, almond, or cashew)
For the nondairy cream (see notes):
- ½ cup hemp hearts or soaked raw cashews
- 1 tablespoon mellow miso
- 2 small cloves garlic
- 4 teaspoons lemon juice
- ½ cup water
Optional for serving:
- Crispy quinoa
- Chopped fresh parsley or chives
Instructions
- Prepare the leeks: Trim off the dark green tops and root end, keeping the white and light green parts. Slice the leeks thinly, then place them in a bowl of cold water and swish them around to remove any grit trapped between the layers. Lift the leeks out of the water, drain well, and pat dry.
- Cook the leeks: Heat a large skillet over medium heat. Add the leeks and cook for 5 to 7 minutes, stirring occasionally, until soft and silky.
- Add the aromatics: Stir in the garlic, thyme, and crushed red pepper flakes. Cook for about 30 seconds, until fragrant.
- Make the nondairy cream: Blend the water, hemp hearts, mellow miso, garlic, and lemon juice until completely smooth. Set aside.
- Simmer the beans: Add the vegetable broth, half of the hemp cream, and the gigantes beans. Simmer gently for about 5 minutes, stirring occasionally.
- Add the kale: Stir in the chopped kale and cook for 2 to 3 minutes, or until wilted.
- Finish the sauce: Stir in more hemp cream, adding additional vegetable broth as needed until the sauce reaches your desired consistency. Taste and adjust the seasoning.
- Serve: Spoon over cooked quinoa or crispy quinoa, garnish with fresh parsley, and serve with lemon wedges, if desired.
Video
Notes
Substitute the nondairy cream with coconut milk as desired.
For serving:
- Serve with Crispy Quinoa for a delicious contrast of creamy and crunchy textures.
- Or enjoy with slices of my crusty Teff Bread or Quinoa Bread for dipping.
- Add Crispy Grated Tofu for additional protein.
Nutrition
Calories: 403kcal | Carbohydrates: 47g | Protein: 26g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 2g | Sodium: 211mg | Potassium: 984mg | Fiber: 12g | Sugar: 3g | Vitamin A: 2178IU | Vitamin C: 18mg | Calcium: 296mg | Iron: 10mg
