Creamy Creole white beans with kale, topped with cheese. A great vegetarian pantry recipe to serve with crusty bread.

Garlicky, Cheesy, Creole Beans and Greens Skillet

This vegetarian gourmet pantry recipe is a spin-off from the Garlicky, Cheesy Beans by the New York Times, but we gave it our own twist. We jazzed up the flavors with our Creole-inspired starter sauce and tossed in some sautéed kale for an extra health kick.

Makes 4 servings.

Whether you’re digging into this fiber-packed dish with hunks of crusty bread as your main course or just as a tasty side, you're in for a treat. The beans soak up all that delicious flavor, and the saucy goodness? Well, let's just say you might catch yourself licking the dish clean!

 

Ingredients

  • 1 Tb olive oil
  • 6-8 cloves fresh garlic, minced
  • 2 cups kale leaves, cleaned and chopped (tough stems removed)
  • 1 bottle Mesa de Vida Creole inspired Cooking Sauce
  • 2 cans (or about 3 cups) white beans - Cannelli beans, or white kidney beans work great. No white beans? Kidney beans will also work.
  • 3/4 cup broth
  • salt to taste
  • 8 oz freshly shredded cheese - we like a combo of 6 oz sharp white cheddar and 2 oz of parmesan, but use whichever cheese you like!

Directions

  1. Preheat your oven to 500 degrees.
  2. Heat a large skillet over medium heat and immediately add the garlic to the cold pan. As the pan heats up, stir often until the garlic begins to soften and become aromatic (but not brown), about 1 minute.
  3. Add the kale and Mesa de Vida Creole inspired Cooking Sauce. Stir often, cook until the kale softens slightly (about 2 minutes).
  4. Stir in the beans, broth and salt to taste. Stir and cook until the mixture comes to a simmer.
  5. Add the cheese, distributing evenly across the dish.
  6. Place in the oven and bake until golden brown and bubbly, approximately 8 minutes.
  7. Serve with crusty bread and enjoy!
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