Brothy Pesto Beans with Tempeh and Sun-Dried Tomatoes

Ingredients

• 0.5 banana shallot (finely chopped)
• 3 cloves garlic (minced)
• 100 g fresh kale leaves (destemmed and roughly chopped; wash before using)
• 600 g haricot beans (or substitute cannellini beans, chickpeas or butterbeans)
• 100 ml bean water (if using organic beans; replace with stock if not)
• 250 ml vegetable stock (use 150 ml if using bean water; if the bean water is already salted, the creator says stock may not be needed and water can be used instead)
• 7.5 sun-dried tomatoes (7–8 tomatoes from a jar, finely chopped)
• 1.5 tbsp plant-based pesto (or make your own)
• 200 g tempeh (cut or roughly torn into 2 cm triangles)
• 1.5 tbsp tamari or soy sauce (either option)
• 1 tsp white miso paste
• 1 tsp maple syrup
• 1 tbsp olive oil (for frying the shallot)
• sea salt (a small pinch for the shallot and another small pinch for the kale)
• fresh lemon juice (a squeeze, to serve)
• cashew parm (a sprinkle, optional; ingredients not specified)
• black pepper (plenty, freshly cracked, to serve)
• fresh basil leaves (optional, to serve)
• extra-virgin olive oil (a drizzle, to serve)
• sourdough (toasted, optional; bread type not specified)

Steps

1. 1

   Finely chop the banana shallot and mince the garlic. Destem and roughly chop the kale, washing the leaves first. Finely chop the sun-dried tomatoes. Cut or tear the tempeh into roughly 2 cm triangles.

2. 2

   Heat a wide frying pan over low-medium heat. Add the olive oil and shallot with a small pinch of sea salt. Fry for 4–5 minutes, until the shallot starts to caramelise.

3. 3

   Add the minced garlic to the pan and fry for about 1 minute.

4. 4

   Add the chopped kale and another small pinch of sea salt. Fry for 7–8 minutes, until the leaves are nicely wilted.

5. 5

   Add the haricot beans, bean water if using, vegetable stock, and chopped sun-dried tomatoes. If using bean water, check whether it is already salted; if it is, the creator says stock may not be needed and water can be used instead.

6. 6

   Turn up the heat until the mixture starts to bubble, then reduce to a very low simmer. Stir occasionally while preparing the tempeh.

Notes

The caption ends before the remaining method, directing readers to a pinned comment or the creator’s web app. The source does not provide the tempeh preparation/cooking method or the final addition of pesto, tamari, miso and maple syrup, so these steps are not reconstructed. Optional substitutions for the beans are provided in the ingredient list.

Nutrition per serving

• main
• plant-based
• vegan
• high-protein
• high-fibre
• iron-rich
• stovetop
• quick meal