This comforting one-pot style meal brings together the earthy sweetness of cranberry beans (shelled from pods) with the peppery bite of fresh greens like kale or mustard greens. The dish is elevated by a rich aromatics base of sautéed red onion, garlic, and fragrant sage, finished with a drizzle of fruity olive oil. ItâÂÂs a perfect weeknight dinner that feels both nourishing and indulgent. Simple to prepare with pantry staples, this recipe offers a satisfying texture contrast between the creamy beans and al dente pasta. Ideal for cozy autumn or winter evenings, it serves four people generously and can be easily scaled for larger gatherings.
Pasta With Shell Beans & Greens
Description
This comforting one-pot style meal brings together the earthy sweetness of cranberry beans (shelled from pods) with the peppery bite of fresh greens like kale or mustard greens. The dish is elevated by a rich aromatics base of saut&# 195;©ed red onion, garlic, and fragrant sage, finished with a drizzle of fruity olive oil. ItâÂÂs a perfect weeknight dinner that feels both nourishing and indulgent. Simple to prepare with pantry staples, this recipe offers a satisfying texture contrast between the creamy beans and al dente pasta. Ideal for cozy autumn or winter evenings, it serves four people generously and can be easily scaled for larger gatherings.Ingredients
Directions
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Shell the cranberry beans from their pods. Place the shelled beans in a saucepan and cover with water.
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Add 1 bay leaf, half of the sage leaves, 1 tablespoon of olive oil, 1 sliced garlic clove, and the finely diced carrot to the beans.
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Season lightly with salt and bring to a simmer. Cook until the beans are tender, about 30 minutes, adding more water if needed.
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Once tender, remove the pan from heat and set the beans aside in their cooking liquid. Discard the bay leaf.
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Prepare the greens by removing tough stems and roughly chopping the leaves.
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Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely diced red onion and gently wilt until soft.
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Add the remaining chopped garlic, remaining sage leaves, and red pepper flakes to the skillet. Cook for a few minutes until fragrant.
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Add the chopped greens to the skillet along with about 1/2 cup of the bean cooking liquid. Season with salt to taste.
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Cook the greens until tender, about 15 minutes, stirring occasionally.
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Add the cooked beans and enough additional bean liquid to create a light sauce. Keep warm.
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Cook the penne, ziti, or shell pasta in a large pot of boiling salted water according to package directions until al dente.
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Drain the pasta and add it directly to the skillet with the greens and beans. Toss everything together well to combine.
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Transfer the mixture to a heated serving dish. Drizzle with the remaining olive oil and season generously with freshly ground pepper.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 52.2kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 2.3mg1%
- Total Carbohydrate 13.6g5%
- Dietary Fiber 5.2g21%
- Sugars 4.5g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If fresh cranberry beans in pods are unavailable, you can substitute with 1 cup of cooked dried cranberry (borlotti) beans or canned beans, rinsed and drained. For the greens, kale, turnip greens, chard, or collard greens work beautifully.
The directions mention freshly grated cheese, but the recipe is tagged as Vegan. To keep it vegan, omit the cheese or use a vegan parmesan alternative. If not serving vegans, Pecorino Romano or Parmigiano-Reggiano are excellent traditional choices.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or vegetable broth to prevent the pasta from drying out.
For a heartier meal, you can add diced pancetta or sausage to the onion step (note: this will no longer be vegan). You can also swap the olive oil for brown butter for a richer flavor profile.
