Recipes With Vegetables And Beans
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This Summer Veggie White Bean Stir-Fry is packed with colorful veggies and creamy white beans. The perfect wholesome (yet delicious!) recipe to enjoy on summer weeknights! Vegan & Gluten-Free.
This recipe highlights the delicious tastes of fresh summer produce—flavors so unmatched that there’s no need for sauces or heavy seasoning! This Summer Veggie White Bean Stir-Fry is a seasonal medley of crisp, fragrant bell pepper, juicy cherry tomatoes, earthy Swiss chard, and meaty cremini mushrooms combined with creamy white beans for a summertime stir-fry that’s somehow fresh, tasty, and hearty!
Easy Canned Butter Bean Recipe {video}
Would you believe me when I say I “accidentally” made this recipe? I threw this together one night with some produce from my garden, but it was so delicious that I immediately knew I had to share it on the blog! I’ve made it several times since then and trust me, it’s not getting old.
It’s also super customizable to what you have/what you like. If you’re not a fan of beans, you could opt to leave them out and serve this with some Crispy Tofu or tempeh instead. You could also swap in/out any veggies you have on hand. I personally love how the hearty mushrooms combine with the tangy tomatoes, spicy garlic, and the slight bitterness of the Swiss chard for a complex (yet technically super simple) dish!
You already know I love a simple 3-step recipe—and this one delivers. It’s hearty, packed with veggies, but still fuss-free and easy on time! All you do is sauté your vegetables, add in your beans, and you’ll have a delicious dish ready to enjoy. There are so many different ways to serve this, so be sure to see my serving suggestions below if you’re looking for inspiration 🙂
Tuscan Cannellini Bean Skillet
Like I said earlier, I’ve been enjoying this dish frequently these days. So far my favorite way to serve it has been over a bed of warm brown rice, but you can also add it to your favorite stir-fry noodles or enjoy it on its own! One night I even made mine with a side of crisp, buttered sourdough toast and it was to die for.
Feel free to make this dish ahead of time as well, as it will keep in the fridge for up to 4 days! Yummy summer meal prep, let’s go!
If you’re looking for more veggie-packed summer recipes, you’ll also love these Vegan Summer Rolls with Braised Tofu, this Pesto Fried Rice with Vegetables, and this Charred Corn & Basil Pasta!
Summer Vegetable Sauté
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @ + #! I love seeing your delicious recreations 🙂
Keywords: summer stir fry, white bean skillet, vegan white bean recipes, white bean stir fry, bean stir fry, swiss chard stir fry
Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.This vegetable bean skillet is packed with all the delicious end of summer garden vegetables and given a hearty, protein boost from two kinds of beans for an easy meatless meal.
Potato And Green Bean Skillet
A cloudy cool day comes along and I’m craving hearty fall recipes like this chicken apple cheddar chilior this pumpkin tortilla casserolebut then a cool morning gives way to clear sunny skies and a warm breeze and I’m like hold up, there’s still so much good end of summer produce to enjoy!
I’m trying not to give into the fleeting feelings of the former because come January when we’re in the middle of a barren, brown, freezing winter and the taste of ripe summer tomatoes feels likeit was a million years ago, I know I’ll regret not having eaten as many of them as possible right now.
This is not to say I don’t love vegetables or all thepulses (aka: beans, chickpeas, lentils, split peas) and grains that are its usual stand-in, I just like meat WITH these things.
Pork And Beans With Vegetables
This vegetable bean skillet though (and maybe this ciambotta recipe) is that 1% of the time I don’t mind the absence of animal protein.
It celebrates everything delicious about the end of summer and it does so in a hearty, filling way you crave from meals right at the precipice of the fall season.
Much like the lentil bologneserecipe from last month, I used pulses in this dish in the form of cooked canned beans to create that fillingfeeling ineach portion.
Easy 30 Minute Vegetarian Baked Beans
With two different kinds of beans (cannellini <– my favorite bean of them all and light red kidney beans) each serving in this end of summer vegetable bean skillet is packed with1/2 cup of beans.
It’s a great recipe to help youget in some healthy pulses and a really easy way to add nutrients, fiber and protein to your meal.
In fact, I think it’s the respectable protein and fiber from the beans paired with the volume of filling summer squash, eggplant and artichokes in this recipe that does wonders to keep you feeling satisfied without the need for meat.
One Pot Black Beans And Quinoa (vegan, Gluten Free)
That’s not to say it wasn’t delicious the next day for lunch with some leftover chicken in it too (because of course I did that) but I’m telling you carnivores out there like me, this is definitely that 1% of meals where you’ll be like “meat? what meat? I don’t need meat.”
This vegetable bean skillet is packed with all the delicious end of summer garden vegetables and given a hearty, protein boost from two kinds of beans.
Serving: 1 SERVING | Calories: 291 kcal | Carbohydrates: 53 g | Protein: 14 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 4 g | Sodium: 183 mg | Fiber: 16 g | Sugar: 9 g
Baked Vegetables With White Beans Recipe
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Hi Barbara - what do you mean? What are you trying to sign up for? Email subscription? If so, what's the problem?This hearty bean vegetable soup is made with three varieties of beans for a nourishing, filling vegan dinner. So cozy for a chilly evening and meal prep/freezer friendly!
F&w's Favorite Recipes Using Fresh Green Beans
This cozy bean soup is another one of our earliest Crowded Kitchen blog posts, but it needed a major facelift! We've revamped the recipe a bit to make it quicker and easier, and we also took a few new photos for your viewing pleasure.
We're so happy we revisited this recipe. It's packed with plant-based protein from three different varieties of beans: cannellini, garbanzo and kidney beans.
With plenty of vegetables and a flavorful broth, it's a well balanced meal. We're pretty sure the whole family will go back for seconds!
Vegetable Porridge Beans Recipe By Vera Aboi
We use dried beans in this recipe, which hold up much better in soup. They do take a bit more prep time, so we've also included instructions if you'd prefer to use canned.
It takes about an hour and a half to prep dried beans for this soup, but most of the time is completely hands off.
Rinse the dried beans well and check for any debris (rocks, dirt, etc.). Add to a large pot and cover with water. There should be about 3 inches of water above the beans. Add a large pinch of salt.
Green Beans With Parmesan And Lemon Butter Sauce
Bring the beans to a boil for 5 minutes. Then, remove from heat, cover and let soak for at least 1.5 hours. They can soak for up to 12 hours, so you can do this step in the morning if preferred.
Sauté: Heat olive oil in a large pot. Sauté onion and garlic for 5-6 minutes, or until translucent and slightly softened, stirring frequently. Add carrots, celery and sweet potato. Continue cooking for 6-7 minutes.
Simmer: Add soaked beans, broth, tomatoes, red wine vinegar, bay leaves, Italian seasoning, salt and red pepper flakes. Bring to a boil, then reduce heat to low and simmer for 40-45 minutes, until the beans are tender.
Easy Butter Bean Stew
Let soup cool at room temperature, then transfer to an airtight container and refrigerate for up to 5 days. You may need to add a bit of extra broth when reheating.
Freeze in an airtight container for up to 6 months. Let defrost in the refrigerator overnight, then reheat in a pot over medium-low, stirring often, until completely warmed. You may need to add a bit of extra broth or water when reheating.
We love topping this three-bean soup with croutons (homemade are always best!) or another crunchy
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