We are not a vegan household. That said, I’ve been trying to cook with a lot less meat lately. Some family members (read: those who are not me) aren’t willing to go completely vegetarian, but we’re all on board with eating healthier and spending less money. So we’re just making meat a rarity in this house, and that’s fine.
Coming up with new and different vegetarian options keeps me on my toes. This one made the rest of the family pretty happy. It wasn’t fancy, and it didn’t need to be. If you wanted to dress it up with some chopped serrano chiles that would be fine; my daughter doesn’t like spicy food so I kept it very mild. I just took some staples I had on hand and mixed them together to come up with this. You could do it with just about any other beans, or any frozen vegetables you keep around your kitchen.
2 – 3 tablespoons olive oil
1 container chopped onions (you can save money by finely chopping 1 white onion of your own. Personally, onions bother me to the point where it isn’t safe to cut them, so it’s worth the cost.)
2 tablespoons ginger paste
2 tablespoons garlic paste
3 15-oz cans butter beans
1 can of water (optional, see below)
1 bag “winter blend” vegetables (broccoli and cauliflower)
1 bag chopped frozen kale
- Heat the oil in a large sauté pan.
- Add the onions, garlic paste, and ginger paste. Sauté until fragrant.
- Add the beans, with their canning liquid. To make sure the vegetables all thaw evenly without burning your aromatics, you can add up to a can of liquid on top of that. I used water. White wine, vegetable broth, or cider would all be fine additions.
- Bring to a boil and add the vegetables.
- Return to a boil and decrease heat. Cook until the frozen vegetables are heated through and the sauce is reduced.
- Strain into a bowl and serve. You can serve with more of the sauce if you prefer. Notice that this dish cooks up very quickly, making it perfect for weeknights!
