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Braised White Beans with Garlic and Arugula

Braised White Beans with Garlic and Arugula: A Flavorful Delight

Braised White Beans with Garlic and Arugula is a comforting Italian side dish that's simple, healthy, and packed with flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Adds richness and ensures even cooking; replace with bacon fat for a smoky note.
  • 4 cloves Garlic Provides aromatic depth; always use fresh, minced garlic for that authentic flavor.
  • 1 teaspoon Kosher Salt Enhances overall flavor; adjust according to taste.
  • 2 tablespoons Tomato Paste Contributes umami and subtle sweetness.
  • 3 cups White Beans Choose canned for convenience or dried for more control.
For the Liquid
  • 1 cup Chicken Stock Provides moisture and flavor.
  • 1 leaf Bay Leaf Infuses subtle herbal notes during cooking.
For the Fresh Element
  • 4 cups Young Arugula Adds a fresh, peppery contrast; can replace with spinach or kale.

Equipment

  • large saucepan

Method
 

Step-by-Step Instructions
  1. In a large saucepan, heat olive oil over medium-low heat. Add minced garlic and a pinch of kosher salt, sauté for 1-2 minutes until fragrant.
  2. Stir in tomato paste and cook for an additional 30 seconds until the color deepens.
  3. Add drained white beans and chicken stock to the saucepan, along with the bay leaf. Bring to a gentle simmer.
  4. Let the beans braise in the simmering liquid for about 20 minutes, stirring occasionally. Add more chicken stock if needed.
  5. Fold in chopped young arugula and cook until wilted, about 5 minutes. Remove the bay leaf before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 36gProtein: 12gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 400mgPotassium: 600mgFiber: 10gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 4mg

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a sealed freezer bag for up to 3 months.

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