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ceramic bowl on pink backdrop with creamy white beans and kale served over wild rice

Creamy White Beans with Kale and Wild Rice

Nisha Vora
Creamy White Beans with Kale and Wild Rice - a simple yet flavorful meal for those busy weeknight dinners. Made with wholesome everyday ingredients, this recipe is vegan, gluten-free, and oil-free but doesn't skimp on flavor.
4.93 from 27 votes
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Dinner, Lunch
Cuisine American
Servings 4

Ingredients
  

  • 1 cup (~180g) wild rice (I used a wild rice + brown rice blend)
  • 1 1/2 cups (360 mL) vegetable broth or water for Instant Pot method (use 3 cups (710 mL) vegetable for stovetop method)
  • 1 yellow onion, diced
  • 1/3 cup (80 mL) water*
  • 6 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves, minced
  • 1 (13.5-ounce/400 mL) can “lite” or reduced-fat coconut milk
  • 1 tablespoon white or yellow miso paste
  • 1/4 cup (60 mL) tomato sauce
  • 3 tablespoons tomato paste
  • 2 (15-ounce/440g) cans cannellini beans, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon hot or sweet paprika (not smoked)
  • 1/2 teaspoon red chili flakes (add more to taste if you want it spicy)
  • 1 teaspoon kosher salt + more to season
  • Black pepper to taste
  • 6-8 cups (400-540g) shredded Tuscan (lacinato) kale, tough stems removed

Instructions
 

  • Make the Wild Rice (Instant Pot method):Add the wild rice and 1 1/2 cups vegetable broth to the inner pot of the Instant Pot. Secure the lid and select the Pressure Cook/Manual setting for 25 minutes. Allow a natural pressure release and drain off any remaining liquid.
  • Make the Wild Rice (Stovetop method): Place the wild rice and 3 cups of vegetable broth in a saucepan over medium-high heat. Bring to a boil, then turn the heat down and cover. Simmer for 40-45 minutes, or until the kernels have burst open. Drain off any remaining liquid.
  • While the rice is cooking, make the Creamy White Beans and Kale. Heat a deep nonstick pan over medium heat. Add the diced onion and a pinch of salt and stir together for 1 minute. Then add the water and bring the mixture to a simmer. Cook for 5 minutes, or until the onion softened and the water is mostly evaporated.
  • Add the garlic and thyme leaves to the pan. Stir frequently for 2-3 minutes to prevent the garlic from burning.
  • Stir in the coconut milk, miso, tomato sauce, tomato paste, cannellini beans, cumin, paprika, pepper flakes, salt, and pepper. Stir to combine and coat all the beans in the sauce. Then add the kale and stir again to incorporate.
  • Bring the bean mixture to a simmer. Continue to cook at a simmer for 10 minutes until it has thickened and is creamy.
  • Serve the beans and kale on top of the cooked wild rice.

Notes

*If you don’t have a nonstick pan or want to sauté the aromatics in oil, heat 1 tablespoon of olive oil in the pan, and once hot, add the onion. Cook until it has softened and is lightly browned.
Keyword gluten-free, no added oil, nut-free, vegan
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