Vegetarian Research

SMOKY AND CREAMY WHITE BEANS WITH GREENS

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These creamy white beans and greens from Amy Chaplin’s newest cookbook, Whole Food Cooking Every Day (affiliate link), are cozy, quick, incredibly satisfying, and flavourful. Regardless of individual dietary choices, I think we’re all seeking some version of this combination on weeknights. People write to me all the time about their efforts to eat more plant-based meals and some of the struggles that they face in doing so. Dishes like this, and so many others in Amy’s book, hold a promise of ease and encouragement.

This is my favourite cookbook of the year. The chapters/divisions are unusual–rather than the typical soup/salad/main course breakdowns, you get mini sections on beans, nut and seed milk beverages/butters, whole grain porridge, baked tempeh, muffins, etc. and a bunch of different ways to spin each. There’s an authoritative and complete chart devoted entirely to roasting vegetables. The unlocking of possibilities in the sauce and dressing sections alone makes this book worth every penny.

Amy has an intuition and mastery of plant-based ingredients that you can feel as you examine this book. I still love this kabocha squash and chestnut soup from her first one. There’s a sense of trust and authority in these recipes, which inspires a lot of confidence in the kitchen. Sometimes this is the extra push that we all need to cook more. It’s probably obvious that I cook at home a lot, but in a less obvious way, I am definitely prone to creative ruts and a sense of apathy. Books like this inspire me to get back to it and try something different. That inspiration alone is worth so much.

These creamy white beans with greens are exactly the kind of thing I crave when the temperatures dip. I actually just love the flavour of beans cooked from scratch with a bit of salt. The recipe is based on a core “bean sauce” recipe in the book. Onions, thyme, and garlic form the flavour base. The beans are lightly mashed into a saucy and thick consistency, and then finished with greens and a bright splash of apple cider vinegar. I loved these beans with a toasty piece of whole grain bread, but I could also see myself eating them with some fluffy grains and roasted vegetables, or even as the base of a pasta sauce. This would be an excellent plant-based protein option to meal prep for the week ahead.

Hope you love this simple and delicious recipe, and that you’ll check out Amy’s book. It’s a real game changer 🙂

SMOKY & CREAMY WHITE BEANS W/ GREENS

SERVES: 4
NOTES: This recipe is from Amy Chaplin’s Whole Food Cooking Every Day.
-I feel like I say this every week, but liquid smoke (affiliate link) is an amazing ingredient in the plant-based world! Adding a few drops of it was the only addition I made to Amy’s recipe.

2 tablespoons olive oil, plus extra
1 medium onion, diced
sea salt and ground black pepper, to taste
3 cloves of garlic, minced
2 teaspoons chopped fresh thyme
3 cups cooked navy beans, drained and rinsed
1 cup vegetable stock or filtered water
4 cups chopped mixed greens, such as Swiss chard, spinach, and kale
4-5 drops liquid smoke (optional)
2 teaspoons apple cider vinegar

Heat a large, deep skillet over medium-high heat. Add the oil to the skillet and swirl it around. Add the onion, salt, and pepper and cook for 5 minutes, or until onion is slightly golden. Cover the skillet, reduce the heat to low, and cook the onion for another 5 minutes, or until soft and beginning to brown. Stir in the garlic and cook, uncovered, until fragrant, about 3-4 minutes. Add the thyme and cook for 2 minutes.

Add the beans to the skillet, along with the vegetable stock/water. Raise the heat, bringing the mixture to a boil. Reduce the heat to low, cover the pan, and simmer for 5 minutes. Remove the lid and cook for another 5 minutes, or until the mixture is creamy and the beans are very soft. You can crush some of the beans with the back of your spoon or a potato masher if you’re looking for an even creamier texture. Add the liquid smoke, if using.

Add the greens to the skillet and continue to cook until they have wilted slightly.

Stir in the apple cider vinegar and more salt and pepper, to taste. Serve immediately with crusty bread. Fully cooled and covered leftovers will keep in the fridge for up to 4 days.

Vegetarian Research

Cheesy Green Chile Pinto Beans

This Cheesy Green Chile Pinto Bean recipe is cozy and flavorful. This delicious bean dish is a great one-pan vegetarian meal that can be enjoyed as a side or main course, with chips or corn tortillas and your favorite toppings. Each serving boasts 26 grams of protein, so you’ll feel satisfied for hours after eating.

cheesy green chile pinto beans in a bowl with guacamole and tortilla chips

Given how much I love beans and cheese, it’s a little surprising that I haven’t already posted a recipe like this one. These Cheesy Green Chile Pinto Beans are quick and easy to throw together while packing in tons of flavor. Enjoy them with tortilla chips or rice for a filling meal that’s high in protein and fiber.

Why You’ll Love These Cheesy Pinto Beans

Minimal Main Ingredients Needed – This recipe uses Pinto beans, canned green chile, and canned tomatoes. Cheese and spices are also needed, but if you have a stocked spice cabinet, it shouldn’t be a problem.
Made in One Pot – This recipe can be made in one pot with an oven-safe skillet. I used an enameled cast iron skillet to cook the bean mixture on the stove and then transferred it to the oven to melt the cheese at the end.
Versatile – I love having these green chile pinto beans on hand because they can be used in many different ways. I like to serve them as a side dish or enjoy them as a main with tortilla chips or corn tortillas. Add your favorite toppings or roll this filling into a burrito with some added rice.

Why Your Body Will Love These Green Chile Pinto Beans

Blood Sugar Regulation – Pinto beans are high in fiber and protein, giving them a low glycemic index. This means they digest slowly and don’t cause blood sugar levels to spike or rise too quickly. This makes pinto beans a healthy choice for people with diabetes who need to control their blood sugar levels more.
Heart Health – Beans contain a significant amount of soluble fiber, which helps decrease cholesterol absorption in the bloodstream. Lowering the “bad” cholesterol in the body can greatly reduce the chances of a stroke or heart attack.
Digestive Health – Beans are also high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system. Green chile also benefits digestion by increasing the production of gastric juices and improving nutrient absorption.

Cheesy Green Chile Pinto Bean Recipe Ingredients

Pinto Beans – I used three cans of pinto beans that I rinsed and drained. I love pinto beans in this recipe, but you can use any kind of beans you like.
Green Chile – I used two small cans of Hatch green chile. Fresh or frozen green chile is also great if you can get it. I like using the mild kind, but you can use whatever heat level you prefer.
Tomatoes – I used a can of fire-roasted tomatoes. I drained off most of the liquid and diced the tomatoes into pieces similar in size to the green chile (optional). Freshly diced tomatoes work great, too.
Spices – I seasoned these pinto beans with cumin, paprika, smoked paprika, granulated garlic, dried oregano, salt and pepper. If you don’t have these spices on hand, you can buy a packet of chili or fajita seasoning and use a Tablespoon or two.
Onion & Garlic – Fresh onion and garlic create a nice flavor base for this recipe and complement the other ingredients.
Cheese – I used pepper jack cheese because I love its flavor and wanted to add some extra heat. Regular Monterey jack, or even cheddar, also works. If making this dish vegan, use your favorite meltable vegan cheese.

How To Make Cheesy Pinto Beans

Preheat the oven to 425 degrees F. Heat a large (oven-safe) skillet over medium heat and add the diced onion with a pinch of salt. Cook the onion until softened, 3-4 minutes. Add the minced garlic and cook another 1-2 minutes until fragrant.
Add the pinto beans, canned tomatoes, green chile, spices, and salt and pepper. Mix well to combine the ingredients completely. Let the mixture cook until heated and then simmer for about 5 minutes.
Next, add half of the shredded cheese and stir until melted. Evenly sprinkle the remaining half of the cheese on top of the pinto beans and place in the preheated oven until melted, 5-7 minutes.
Remove from the oven and allow to cool for a few minutes before enjoying. Garnish with chopped cilantro and enjoy with tortilla chips or warm corn tortillas

Recipe Frequently Asked Questions

This recipe is already gluten-free.
Make this recipe vegan by using your favorite melty vegan cheese substitute.
Can I use black beans instead of pinto beans? Yes, any kind of beans can easily be subbed into this recipe.
What kind of cheese is best? I like using pepper jack in this recipe because of the heat it adds, but any cheese will do.
How should I enjoy this recipe? There are many ways to enjoy these pinto beans. I like to eat them with chips or warm corn tortillas. You can also make them into burritos or enjoy them as a side to scrambled eggs.
Is this recipe freezer-friendly? Yes, I suggest cooking the bean mixture on the stove, letting it cool completely, and then transferring it to a freezer-friendly container. Add the top layer of cheese, cover and secure, and freeze for up to three months.
How long do leftovers last? Leftovers should last about 4-5 days if stored in an airtight container.

Do you have a question I didn’t answer? Please ask me in the comment section below, and I will respond as soon as possible.

Looking For More Cheesy Vegetarian Recipes?

Cheesy Buffalo Butternut Squash Pasta

Cheesy Vegetarian Tortellini Casserole

Cheesy Green Chile and Potato Enchiladas

Cheesy Zucchini Soup

Cheesy Enchilada Rice Casserole

Cheesy Green Chile Pinto Beans

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Author: She Likes Food
Total Time: 50 minutes
Yield: 4-6
Diet: Vegetarian

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Description

This Cheesy Green Chile Pinto Bean recipe is cozy and flavorful. These delicious beans are a great one pan vegetarian meal that can be enjoyed in many different ways. Serve as a side dish or as the main course, along side chips or corn tortillas, with your favorite toppings. Each serving boasts 26 grams of protein, so you’ll be satisfied for hours after eating.

Ingredients

2 teaspoons olive oil
1/2 medium sized yellow onion, diced
2–3 cloves garlic, minced
3 (15 oz) cans pinto beans, drained and rinsed
1 (14.5 oz) can fire roasted tomatoes, I like to drain the liquid and then dice them up into small pieces
2 (4 oz) cans diced green chile, I used mild
1 1/2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon granulated garlic
1/4 teaspoon smoked paprika
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (8 oz) block pepper jack cheese, grated (divided)

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Instructions

Pre-heat oven to 425 degrees F. Heat a large (oven safe*) skillet over medium heat and add the diced onion, with a pinch of salt. Cook onion until softened, 3-4 minutes. Add in the minced garlic and cook another 1-2 minutes, until fragrant.
Add in the pinto beans, canned tomatoes, green chile, spices and salt and pepper. Mix until everything is completely combined and let mixture cook until heated through and starting to simmer, about 5 minutes.
Next, add half of the shredded cheese in and stir until cheese is melted. Evenly sprinkle the remaining half of the cheese on top of the pinto beans and place in the pre-heated oven until cheese is melted, 5-7 minutes.
Remove from the oven and allow to cool for a few minutes before enjoying. Garnish with chopped cilantro and enjoy with tortilla chips or warm corn tortillas

Notes

*If you don’t have an oven safe skillet, you can cook the mixture in a regular skillet and then transfer it to an oven safe dish to finish cooking.

You could also place a lid on the pan once you’ve sprinkled the top layer of cheese on and let it sit for a few minutes to hopefully melt the cheese, rather than placing the entire pan in the oven.

Prep Time: 25 mins
Cook Time: 25 mins
Category: Dinner, Vegetarian
Method: Stovetop, Oven
Cuisine: Mexican Inspired