Turning a pot of dried beans into a flavorful dish isn't difficult, but finding two or three hours to do so can be. On the other hand, quick-cooking canned beans can taste bland. Smith makes a dish that encapsulates the best of both worlds by gently simmering two cans of white beans with roasted garlic, onion, celery, herbs, tomato and chicken or vegetable stock. It cooks in half an hour, and together with hearty greens such as chard, kale or escarole, it's a filling and delicious vegetarian meal you can enjoy hot or cold.
Calories: 288
Fat: 10 g
Saturated fat: 2 g
Protein: 15 g
Carbohydrates: 35 g
Fiber: 10 g
Sodium: 362 mg
Cholesterol: 5 mg
Get the recipe: Stewed White Beans and Greens with Tomato and Roasted Garlic
