Creamy White Beans with Kale and Wild Rice

Ingredients

wild rice

2 cup

vegetable broth

3 cups

yellow oniondiced

2

water

2/3 cup

garlicminced

12 cloves

fresh thymeminced

2 tbsp

coconut milk, lite

2 (13.5 oz) can

miso paste, white

Soy-freechickpea miso or other legume-based miso

2 tbsp2 tbsp

tomato sauce

1/2 cup

tomato paste

6 tbsp

cannellini beansdrained and rinsed

4 (15 oz) cans

ground cumin

2 tsp

paprika

2 tsp

red chili flakes

1 tsp

kosher salt

2 tsp

black pepper

to taste

Tuscan kaleshredded, tough stems removed

14 cups

Method

1. 01Add wild rice and vegetable broth to Instant Pot. Pressure cook on high for 25 minutes, then natural release. Drain any remaining liquid.30 min
2. 02Alternatively, bring wild rice and 3 cups vegetable broth to a boil in a saucepan, cover, reduce heat, and simmer 40-45 minutes until kernels burst. Drain.45 min
3. 03Heat a deep nonstick pan over medium heat. Add diced onion and a pinch of salt, stir 1 minute.
4. 04Add water and bring to a simmer. Cook 5 minutes until onion softens and water mostly evaporates.5 min
5. 05Add garlic and thyme, stir frequently 2-3 minutes to prevent burning.
6. 06Stir in coconut milk, miso, tomato sauce, tomato paste, beans, cumin, paprika, chili flakes, salt, and pepper. Coat all beans in sauce.
7. 07Add kale and stir to incorporate.
8. 08Bring to a simmer and cook 10 minutes until thickened and creamy.10 min
9. 09Serve beans and kale over cooked wild rice.

Fits

• Vegan
• Vegetarian
• Pescatarian
• Gluten-free
• Dairy-free
• Egg-free