epicurious3.9
Spiced Creamy White Beans and Greens
Smashed white beans bring so much creaminess, you don’t even need dairy.
👥 4 Servings👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Heat 3 Tbsp. oil in a large heavy pot over medium-high. Add onion, garlic, jalapeño, ginger, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and a few grinds of pepper; cook, stirring occasionally, until vegetables are softened and onion is starting to brown at edges, 8–⏱️ 10 minutes. Sprinkle garam masala and turmeric over; cook, stirring occasionally, until mixture is coated and spices darken slightly, 1–⏱️ 2 minutes.
large onion, finely chopped1large jalapeño, finely chopped1. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp
2
Add beans and broth to pot and stir, scraping up any browned bits. Bring to a simmer and cook, occasionally mashing some of the beans, 15–⏱️ 20 minutes.
3
Meanwhile, remove ribs and stems from greens; discard. Coarsely chop leaves.
4
Add greens and lime juice to pot and stir to wilt greens. Taste and season with salt and pepper.
5
Heat remaining ⅓ cup oil in a small saucepan over medium. Add cumin and mustard seeds and a big pinch of salt. Cook, swirling, until fragrant and mustard seeds begin to pop, about ⏱️ 1 minute. Remove tadka from heat.
6
Divide beans and greens among bowls and top with tadka and cilantro.
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