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White Beans and Greens with Mushrooms

This White Beans and Greens is a delicious easy vegetarian main course or side dish. The beans are cooked down until very tender with your favorite sturdy green, like kale. Add caramelized shallots and mushrooms on top plus lemon juice and a tahini sauce for a bite that's full of delicious flavor!
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 42 minutes
Course Main Course, Side Dish
Cuisine American
Servings 6

Ingredients
  

  • 3 tablespoons olive oil divided
  • 4 to 5 shallots
  • 1 8 ounce container baby bella mushrooms
  • 2 leeks
  • pinch Red chili flakes
  • 1 bunch kale or any sturdy greens stemmed and chopped into 1 inch pieces
  • 1 lemon zested and juiced
  • 3 cups white beans I like cannellini, drained and rinsed
  • Kosher salt and freshly ground black pepper to taste

Tahini sauce

  • 1/3 cup tahini
  • 1 lemon juiced
  • 2 tablespoons olive oil

Instructions
 

  • Preheat the oven to 375ºF. Evenly spread the shallots and mushrooms on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast for 30 to 40 minutes until golden brown and caramelized.
  • In a large Dutch oven add another tablespoon of olive oil and add sliced leeks heat over medium high heat. Season with salt, pepper, and red chili flakes. Cook for 10 minutes until softened.
  • Add the kale and cook for another 10 minutes until softened and tender. Season with additional salt and pepper.
  • Add the beans, lemon zest and juice, and cook for 5 to 8 minutes until warmed through.
  • Meanwhile, in a small bowl make the tahini sauce. Combine the tahini with lemon juice, and olive oil. Season with salt. Add a tablespoon or two of warm water as needed to thin to desired consistency.
  • Add the roasted shallots and mushrooms over the greens and beans. Drizzle over the greens and beans to finish.

Notes

Storage: 
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop for a few minutes until warmed through.
We don't recommend freezing this dish as it will change the texture of the greens once they thaw.