Tender butter beans combine with red curry paste and aromatic spices in this hearty, plant-based dish.
We use butter beans here, but any white bean, like cannellini or navy, would work.
Enjoy it on its own or serve it over brown rice or whole-grain noodles for a more filling meal.
Photo:photographer: Jen Causey, food stylist: Julian Hensarling, prop stylist: Josh Hoggle
Add chopped onion; cook, stirring often, until softened, about 5 minutes.
Stir in rinsed butter beans, 1 can tomatoes, 1 cup broth and 14 teaspoon salt.
Stir in 2 tablespoons cilantro.
photographer: Jen Causey, food stylist: Julian Hensarling, prop stylist: Josh Hoggle
Garnish with additional crushed red pepper and cilantro and serve with lime wedges, if desired.
To make ahead
Refrigerate in an airtight container for up to 5 days.
Frequently Asked Questions
Absolutely, you’re able to use a different pop in of bean!
photographer: Jen Causey, food stylist: Julian Hensarling, prop stylist: Josh Hoggle
Leftovers will keep in an airtight container for up to 5 days in the fridge.
Reheat in the microwave in 1-minute increments until heated.
Yes, you could add more vegetables to this dish.
photographer: Jen Causey, food stylist: Julian Hensarling, prop stylist: Josh Hoggle
you might also swap out the kale for spinach if you prefer.
Yes, it’s possible for you to freeze it.
Let the beans cool completely before transferring to an airtight container and freezing for up to 3 months.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
