Made with simple ingredients, this recipe will keep you cozy and nourished.

It’s a simple recipe and easy meal for any day of the week!

There is something so comforting about this one pot white bean dish. I’m a huge fan one pot meals and soups during the cooler months like this chicken pot pie soup and this other recipe. If you like quick dinner recipes with lots of flavour, you’ll definitely want to add this recipe to your easy weeknight meals rotation!

Tender white beans are simmered in an easy to make tomato sauce with a few key herbs. Canned cannellini beans are tender and the best shortcut to making this recipe (no soaking or boiling the beans ahead of time!) Cooking beans this way provides delicious flavour and while it’s a basic method it’s my favourite way to make a quick meal.

Why you’ll love these quick one pot white beans

• Using canned beans and diced tomatoes cuts the cooking time down.
• Everything is cooked in one pot which makes for a quick dinner and easy cleanup!
• Serve these as an easy weeknight dinner or even enjoy it with family and friends for a weekend gathering.
• These quick brothy beans are a great way to add a plant-based meal to your weeknight dinner rotation too if that’s something you’re looking to do.

Ingredients needed for this quick white beans recipe

Olive oil: what you need to start sauteeing the onion at the beginning of the recipe.

Onions & Garlic: Yellow onion and minced garlic are sautéed together to start building flavour at the beginning of cooking this hearty dish.

White beans: Cans of beans like cannellini or navy are delicious and nutritious, giving the dish it’s protein boost and helps to cook up this recipe in no time. I used navy beans but use your favourite white bean or whatever type you can find.

Diced tomatoes: A versatile staple, I like to use diced tomatoes for more texture to this brothy dish.

Kale: Adding in kales gives a boost of greens to this recipe and rounds out the dish. Kale also softens really quickly in the broth while still holding its texture.

Parmesan Cheese: Adds flavour to this dish and is the perfect topper before serving!

Spices: Oregano and thyme go beautifully with the tomatoes and beans while the red pepper flakes bring just a little bit of heat.

Broth or Water: This recipe uses a few cups water but you can definitely use chicken broth or vegtable broth instead as the main cooking liquid.

Step by step process for these one pot beans

Step 1: In a large skillet or large pot over medium heat, add the onions and cook for 6-8 minutes until softened.

Step 2: Add the minced garlic and cook 1-2 more minutes until fragrant.

Step 3: Add in the diced tomatoes with their juices, water (or broth), dried oregano, dried thyme, salt, a couple grinds of pepper and chili flakes. Stir and turn the heat up to high to bring to a boil. Then, turn the heat to medium-low, cover the pan with just a little space for the steam to escape and keep at a simmer for 15 minutes, stirring occasionally.

Step 4: Add in the beans (drained & rinsed) and use a potato-masher or back of a spoon to crush them up a bit; this will give the dish a bit creamier texture but it’s totally optional. Then, add in the chopped kale and 2 tbsp grated parmesan cheese. Stir and cook at a low simmer for 5 minutes or untio the kale is wilted.

Step 5: Serve topped with parmesan and add more salt and pepper (to your liking).

Expert tips for making these quick beans

• Keep some of these basic ingredients in your pantry so you can cook this up anytime you need a quick dish.
• Enjoy this one pot white bean recipe with some good crusty bread like a toasted sourdough to dip into the beans. Or you could even try serving them with some quinoa or rice for a more substantial dish.
• Cannellini beans, navy beans, great northern beans or even butter beans are absolutely scrumptious in this delicious recipe.
• If you want to meal prep this recipe, make the beans but leave the greens out. Store in an airtight container. Take the greens on the side and add them after you’ve reheated the brothy white beans.

FAQ for this one pot meal

Can I use other types of greens in this recipe?
Don’t have kale on hand? You can totally skip it! This dish is great without the kale too. OR, try it with other leafy greens like chopped swiss chard or even a handful of fresh spinach.

Would dry beans work in this recipe?
This recipe uses canned beans to ensure everything cooks quickly! I would not recommend using dried beans for this delicious dish.

Which types of beans can I use in this recipe?
Cannellini beans (also called white kidney beans), navy beans, great northern beans or even butter beans (also known as lime beans) are all perfectly suitable for this recipe. It really depends on your preference OR even what you have on hand in the pantry at the time.

Does this recipe work in a slow cooker? 
I haven’t tested this recipe in a slow cooker or instant pot. But I’ll be sure to update this post if I do!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days.

More one pot meals to love from the blog

One Pot Spicy Sausage Pasta with Tomato Sauce

Roasted Tomato Soup

One Pot Creamy Tortellini Soup

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Quick One Pot White Beans with Tomatoes & Greens

These one pot white beans with tomatoes are simple, delicious & comforting. Using canned beans makes this recipe quick to cook for dinner.

Course dinner

Cuisine American

Keyword white beans

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 359kcal

Author Jess

Ingredients

• 3 tbsp extra virgin olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 398ml/14oz can diced tomatoes
• 3 cups water
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 tsp kosher salt
• ground pepper
• pinch chili flakes optional
• 2 395ml/ 14oz cans cannelini or navy beans, drained and rinsed
• 2 cups chopped kale
• 2 tbsp grated parmesan cheese
• parmesan cheese for serving

Instructions

• In a large skillet over medium heat, add the onions and cook for 6-8 minutes until softened.
• Add the minced garlic and cook 1-2 more minutes.
• Add in the diced tomatoes with their juices, water, dried oregano, dried thyme, salt, a couple grinds of pepper and chili flakes. Stir and turn the heat up to high to bring to a boil. Then, turn the heat to medium-low, cover the pan with just a little space for the steam to escape and simmer for 15 minutes.
• Add in the beans (drained & rinsed) and use a potato-masher or back of a spoon to crush them up a bit; this will give the dish a bit creamier texture. Then, add in the chopped kale and 2 tbsp grated parmesan cheese. Stir and cook at a low simmer for 5 minutes.
• Serve topped with parmesan and more salt and pepper (to your liking).

Nutrition

Calories: 359kcal | Carbohydrates: 48g | Protein: 17g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 2mg | Sodium: 1667mg | Potassium: 816mg | Fiber: 12g | Sugar: 4g | Vitamin A: 152IU | Vitamin C: 13mg | Calcium: 171mg | Iron: 5mg

The post Quick One Pot White Beans with Tomatoes & Greens appeared first on Cooking in my Genes.

When I was growing up taco bowls were on the menu pretty regularly. Making a taco bowl with similar ingredients you normally use for tacos is such a nice way to mix things up!

Chickpeas are so versatile and easy to prepare. In this case, I’ve sautéed chickpeas with my favourite spices for an extra kick of flavour for these Chickpea Taco Bowls!

These bowls have all of the usual taco ingredients you’re used to seeing: avocado, tomatoes and greens.

Plus, I’ve added in my favourite cheese, feta, and some extra vegetables to bring more flavour AND colour too!

And you can’t have a taco bowl without some crunch! So enter crispy tortilla strips that are easy to make.

Then, finishing off this bowl is an easy spicy yogurt dressing, a squeeze of lime and a bit of cilantro.

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Chickpea Taco Bowls

Bursting with flavour, these Chickpea Taco Bowls are an easy weeknight dinner packed with vegetables and a must for #meatlessmonday too.

Course dinner, Lunch, Salad

Cuisine American

Keyword taco bowl

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 2 large servings

Author Jess

Ingredients

Chickpeas:

• 1 15 oz can chickpeas drained & rinsed
• 1 tbsp chili powder
• 1/2 tsp coarse salt
• 1/2 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp red pepper flakes optional if you like spice!
• 1 1/2 tbsp extra virgin olive oil

For the bowls:

• 4 cups mixed greens, arugula or kale
• 1/2 cup fresh corn kernels or cooked corn
• 1 cup cherry tomatoes, halved
• 1/2 cup chopped orange pepper
• 1 avocado, sliced
• 1/2 cup crumbled feta cheese
• 1 small tortilla, cut into 1-2 inch strips
• 1 tsp extra virgin olive oil
• pinch coarse salt
• lime wedges & cilantro for serving

Spicy Yogurt Dressing

• 1 tbsp hot sauce
• 1/4 cup greek yogurt

Instructions

Chickpeas:

• Drain and rinse the chickpeas, set aside. Then mix together all of the spices and set aside
• In a frying pan over medium heat, add 1 1/2 tbsp olive oil and the chickpeas. Sauté for 3-5 minutes. Then add in the spice mix and stir occasionally while cooking for about 2 more minutes until all of the chickpeas are well coated. Set aside.

For the bowls and dressing:

• Prep all of the vegetables and set aside. 
• Then, set the oven to low broil. On a small sheet pan mix the tortilla strips with olive oil and a pinch of salt, toss to mix. Cook in the oven for 3-4 minutes, toss and then cook another 2 minutes until the tortilla strips start to brown and get crispy.  
• Mix together the hot sauce and yogurt until fully combined. 

Assembly of the chickpea taco bowls:

• To assemble the bowls, start with 2 cups of greens as the bottom layer of each bowl.  
• Then divide all of the ingredients amongst the two large bowls. Drizzle with the spicy yogurt dressing and top with a squeeze of lime and cilantro.

Notes

**For the chickpea taco seasoning, if you already have a favourite taco seasoning you can use about 2 tbsp instead of the spices listed above.

**Don't love the spicy yogurt dressing? Use hot sauce on its own or your favourite dressing!

This is a perfect vegetarian option for #meatlessmonday too!

The great thing about these Chickpea Taco Bowls is their versatility; sub out ingredients you don’t love for ones that you do. And, if you want to forgo the dressing, go for it or use another type (my guilty pleasure is a serious dose of ranch dressing!) PLUS, just double the recipe if you want to make this for 4 people.

And, if you’d prefer to use chicken instead of chickpeas, simply sub in about 1 1/2 cups cooked, shredded chicken.

I’ll just be over here making these every week and I hope you enjoy these bowls too!

Love tacos? You may also enjoy my Tex-Mex Sweet Potatoes with Chickpeas & Kale.

Until the next cooking adventure,
Jess

The post Chickpea Taco Bowls appeared first on Cooking in my Genes.

Taking my cue from seasonal produce, I couldn’t resist roasting corn fresh off the cob for this salad as it adds such a wonderful sweet flavour that complements the rest of the vegetables.

So dive on into this refreshing summer salad, packed full of flavour and easy to make!

The caramelized flavour that come from roasting the fresh corn, zucchini, baby tomatoes, orange pepper and red onion with garlic and oregano are delightful.

And, this salad gets a big protein boost from the addition of chickpeas, making it perfect for a #meatlessMonday meal too!

This Roasted Summer Vegetable Salad also holds up really well in the fridge for a few days so it makes great summer lunches or easy dinners.

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Roasted Summer Vegetable Salad

Fresh corn, zucchini, baby tomatoes, orange pepper and red onion roasted with garlic and oregano bring an ultimate dose of flavour to this Roasted Summer Vegetable Salad. This salad gets a big protein boost from the addition of chickpeas, making it perfect for a summer picnic and a #meatlessMonday meal too!

Course Salad

Cuisine American

Keyword vegetable salad

Author Jess

Ingredients

• 2 cobs of corn kernels cut off of the cob
• 1 small orange pepper cut into 1 inch pieces
• 2 cups of baby tomatoes variety of colours if you can find, halved
• 1/2 red onion cut into 1 inch pieces
• 1 small zucchini cut into halves
• 3 cloves garlic minced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp oregano
• 1 x 540ml can of chickpeas drained and rinsed
• Optional: 1/4 cup feta cheese crumbled

Dressing:

• 1 tbsp extra virgin olive oil
• 1 1/2 tbsp red wine vinegar
• 1/2 tbsp lemon juice
• 1/4 tsp oregano
• 1/4 tsp salt
• pinch of pepper

Instructions

• Pre-heat your oven to 425F.  Line a large baking sheet with parchment paper and set aside.
• Prep your vegetables and add into a mixing bowl.
• Then, add in the garlic, olive oil, salt, pepper and oregano and toss with the vegetables until everything is coated.
• Pour your vegetables onto your baking sheet, spread out and then put in the oven to roast for 25-27 minutes, until slightly caramelized (some golden colour).
• While the vegetable are cooking, make your dressing by combining all of the ingredients and whisk together or shake in a jar until combined.
• Once your vegetables are done cooking, set them aside to cool for about 10 minutes.
• Then drain and rinse your chickpeas and add to a salad bowl.
• When your vegetables have cooled down, toss them with the chickpeas and all of the dressing. Then top the salad with the crumbled feta cheese (if you so choose).

The oregano gives this salad this addictive buttery flavour and the vegetables add a fresh component.

This Roasted Summer Vegetable Salad would be perfect as a side at a barbeque, enjoyed as a part of a picnic or even make it for lunch the next day!

Until the next cooking adventure,
Jess

The post Roasted Summer Vegetable Salad appeared first on Cooking in my Genes.