This delish bean dish is full of the flavors of the Mediterranean. You can keep it simple, or add vegan sausage, spinach, and a drizzle of truffle oil. However you make it, it’s amazing!
2 cups dried Great Northern beans, soaked overnight and rinsed
4 cups hot water
1 bay leaf
1 long sprig fresh rosemary
1 15-oz can diced organic tomatoes, pureed
Rounded 1/2 tablespoon Better Than Bouillon Vegan Chicken Bouillon
2 tablespoons nutritional yeast flakes
2 teaspoon granulated onion
1 teaspoon dried sage
1 teaspoon smoked paprika
4 cloves garlic, minced or pressed
Salt and freshly ground pepper, to taste
1/3 cup fresh minced parsley
1 to 2 Beyond Meat vegan sausages, cooked and sliced
2 handfuls fresh spinach or baby kale
Drizzle truffle oil
Dried chili flakes
In an Instant Pot, pressure cooker, or stock pot, combine soaked beans, water, bay leaf, and rosemary. Cook at high pressure for 14 minutes. Remove pot from burner and let pressure come down naturally. If using a stockpot, simmer until the white beans are tender.
Remove lid and add in the tomatoes, bouillon, nutritional yeast flakes, granulated onion, dried sage, smoked paprika, and garlic. Place pot back and burner and simmer, uncovered, stirring occasionally, for 10 to 15 minutes, giving flavors a chance to meld. Adjust seasonings to taste, adding salt and pepper as necessary. Stir in the spinach, if using. Remove rosemary twig and bay leaf, stir in the minced parsley. If desired, drizzle each bowl with a little truffle oil (and or a pinch of truffle salt), and serve.
*If adding the sausage, stir the cooked sausage into the pot of cooked beans (at the same time as the tomatoes).
Gluten-Free + Vegan
Keywords: white beans, plant-based, vegan, gluten-free