Curried Butter Beans

Drescription

Tender butter beans combine with red curry paste and aromatic spices in this hearty plant-based dish. We use butter beans here, but any white bean, like cannellini or navy, would work. Enjoy it on its own or serve it over brown rice or whole-grain noodles for a more filling meal.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, chopped (about 1 cup)
• 3 medium cloves garlic, minced (1 tablespoon)
• 2 tablespoons red curry paste
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• ¼ teaspoon crushed red pepper, plus more garnish
• 2 (15-ounce) cans no-salt-added butter beans, rinsed
• 1 (14-ounce) can no-salt-added fire-roasted diced tomatoes
• 1 cup lower-sodium vegetable broth
• ¼ teaspoon salt
• 4 cups roughly chopped stemmed lacinato kale
• ½ cup well-shaken and stirred canned coconut milk
• 2 tablespoons chopped fresh cilantro, plus more for garnish
• lime wedges, for serving (optional)

Directions

1. Heat 2 tablespoons oil in a large Dutch oven over medium heat until shimmering. Add chopped onion; cook, stirring often, until softened, about 5 minutes. Stir in minced garlic, 2 tablespoons red curry paste, 1 tablespoon ginger, 1 teaspoon each coriander and cumin and ¼ teaspoon crushed red pepper; cook, stirring constantly, until fragrant and slightly darkened, about 1 minute.
2. Stir in rinsed butter beans, 1 can tomatoes, 1 cup broth and ¼ teaspoon salt. Bring to a boil over medium-high heat; reduce heat to maintain a simmer and cook, uncovered, stirring occasionally, until the beans are warmed through and the mixture is slightly reduced, 3 to 5 minutes. Stir in 4 cups kale and ½ cup coconut milk; cook, stirring occasionally, until the sauce starts to bubble around the edges and the kale is wilted and tender, about 3 minutes. Stir in 2 tablespoons cilantro. Garnish with additional crushed red pepper and cilantro and serve with lime wedges, if desired.