Do I need to soak the white beans before cooking them for this recipe?

The recipe does not specify soaking, so you can use dry white beans directly, simmering them for 40 minutes initially before adding other ingredients.

How do I ensure my polenta is creamy and lump-free?

To prevent lumps, slowly pour the cornmeal into the boiling liquid while whisking continuously, then stir frequently during the 20-30 minute simmer to achieve a creamy texture.

When should I add the kale to the Italian white beans?

Add 2 cups of chopped kale after the beans have simmered for 40 minutes, and the remaining 2 cups during the last 5 minutes of cooking for optimal texture.

Can I prepare the polenta or beans ahead of time?

The beans can be cooked ahead and gently reheated, while the polenta is best served fresh but can be made shortly before serving and kept warm.

How should I store leftover Italian White Beans with Kale and Polenta?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days; reheat gently, adding a splash of vegetable broth or plant-based milk if needed to loosen the polenta.

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Italian White Beans with Kale
[Vegan]

Name: Italian White Beans with Kale [Vegan]
Cook time: 30 min
Yield: 4-5
Ingredients: For the Beans and Kale:; 1 3/4 quarts water; 1 1/2 cups dry white beans (such as Cannellini or Great Northerns); 4 cups packed kale leaves, roughly chopped; 1 3/4 cups canned crushed, peeled tomatoes; 1 bay leaf; 2 tablespoons olive oil; 1 small onion, chopped; 1 red or orange bell pepper, chopped; 2 teaspoons minced garlic; 1/2 teaspoon each, leaf thyme, leaf oregano; 1/2 teaspoon red pepper flakes; Salt, to taste; 1 tablespoon balsamic vinegar; For the Polenta:; 2 tablespoons extra-virgin olive oil; 1 tablespoon minced garlic; 2 cups vegetable broth; 2 cups plant-based milk; 1 cup polenta; 1 teaspoon kosher salt; 1/2 cup vegan Italian cheese blend; 3 tablespoons unsalted vegan butter; 1 1/2 tablespoons finely chopped flat-leaf parsley leaves; 1 tablespoon finely sliced chives or finely chopped basil

MM By: Meatless Monday

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Meatless Monday is a global movement that encourages people to reduce meat in their diet... Read More

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A bowl of creamy yellow polenta topped with a rich stew of white beans, sauteed kale, and diced tomatoes, garnished with fresh herbs.

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Italian White Beans with Kale [Vegan]

4-5

Dairy Free

Vegan

As fall approaches, summer salads give way to hearty cooked dishes. This bean and kale dish, served over a bed of warm polenta, is just the thing to serve for supper as cooler weather moves in.

Ingredients You Need for Italian White Beans with Kale [Vegan]

For the Beans and Kale:

1 3/4 quarts water
1 1/2 cups dry white beans (such as Cannellini or Great Northerns)
4 cups packed kale leaves, roughly chopped
1 3/4 cups canned crushed, peeled tomatoes
1 bay leaf
2 tablespoons olive oil
1 small onion, chopped
1 red or orange bell pepper, chopped
2 teaspoons minced garlic
1/2 teaspoon each, leaf thyme, leaf oregano
1/2 teaspoon red pepper flakes
Salt, to taste
1 tablespoon balsamic vinegar

For the Polenta:

2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
2 cups vegetable broth
2 cups plant-based milk
1 cup polenta
1 teaspoon kosher salt
1/2 cup vegan Italian cheese blend
3 tablespoons unsalted vegan butter
1 1/2 tablespoons finely chopped flat-leaf parsley leaves
1 tablespoon finely sliced chives or finely chopped basil

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How to Prepare Italian White Beans with Kale [Vegan]

For the Polenta:

Heat the olive oil in a 2-qt sauce pan over medium-low heat and add the minced garlic. Cook until softened, about 3 minutes. Add the chicken broth, kosher salt and milk, and bring to a boil over medium high heat. Reduce the heat and slowly pour the cornmeal into the hot liquid, whisking to prevent lumps.
Lower the heat to cook the mixture at a gentle simmer. Cook, stirring frequently, until the cornmeal is creamy, about 20 to 30 minutes. The more you stir, the creamier it will be. Remove the polenta from the heat and stir the vegan cheese, vegan butter, and herbs. Cover and keep warm.

For the Beans and Kale:

Bring water to a boil in a large pot, then add beans. Reduce heat, cover and simmer for 40 minutes, then add 2 cups of the kale, tomatoes and bay leaf. Continue to simmer, covered, for another half hour.
Meanwhile, heat oil and saute onion, pepper and garlic in it with thyme, oregano and red pepper flakes. After the beans have simmered 30 minutes, stir in sauteed vegetables. Add salt and balsamic vinegar. Cover and cook for another hour, adding water if needed, or if the sauce seems too thin, leave the lid off to thicken the sauce. Cook until beans are tender and the sauce is the desired consistency. Adjust seasonings and add the remaining 2 cups of chopped kale. Simmer another 5 minutes and serve over creamy polenta and topped with grated vegan parmesan cheese.