Name: Spiced Creamy White Beans and Greens
Yield: 4 servings
Ingredients: 3 Tbsp. plus ⅓ cup olive oil; 1 large onion, finely chopped; 4 garlic cloves, thinly sliced; 1 large jalapeño, finely chopped; 1 2” piece ginger, peeled, chopped; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more; Freshly ground black pepper; 1 Tbsp. garam masala; 1 tsp. ground turmeric; 2 15.5-oz. cans white beans, rinsed; 4 cups low-sodium vegetable broth; 1 bunch greens (such as Tuscan kale); Juice of 1 lime; 1 Tbsp. cumin seeds; 2 tsp. mustard seeds; Cilantro leaves (for serving)

A plate of beans on a blue background with a side of cilantro and a glass of water

Photograph by Emma Fishman, food styling by Taneka Morris, prop styling by Dayna Seman

This South Asian–inspired stew gets its lusciousness not from dairy or coconut milk, but from mashing some of the beans into the broth as they cook. The mustard and cumin seed tadka balances the brightness of the lime and the ginger with layers of earthiness and brings additional richness to every spoonful.

What you’ll need

Dutch Oven
$100 At Amazon
Citrus Juicer
$20 $17 At Amazon
Small Saucepan
$160 $150 At Amazon

Recipe notes

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