One-Pot Vegetarian Meal | Mediterranean-Style Beans and Greens Recipe
A one-pot vegetarian meal is often the way to go for a quick dinner on a busy weeknight. This versatile Mediterranean-style beans and greens recipe uses simple pantry ingredients (also known as “odds and ends”) for an aromatic and filling meal that is sure to become a favorite.
One-Pot Vegetarian Meal
This one-pot vegetarian meal is really just a gathering of a bunch of odds and ends from the pantry for a delicious meal. This makes it a versatile recipe as well, for using whatever is on hand is definitely encouraged. The base in this recipe is potatoes, but these Mediterranean-style beans and greens could easily be served over pasta, rice, gnocchi, polenta, veggie noodles, or even a cooked protein such as fish or chicken. This meal hits all the food groups, beans for protein, greens for a nutrient punch, and potatoes for filling satisfaction.
The recipe calls for diced celery, red pepper, or fennel, however, feel free to use a combination or just one. I tested the recipe with some celery and a half a bell-pepper that needed to be used. Find that random can of beans in the pantry, and if fresh tomatoes are not in season, use sun-dried tomatoes or tomato powder. If you do not have capers, use another pickled item like olives or artichoke hearts. The acid in the recipe can be red wine vinegar or lemon juice. Use any herbs can be anything on hand. Dried basil and rosemary are delicious, and fresh herbs can include anything from Italian parsley to basil to rosemary to fresh fennel fronds.
Honestly, on a tired weeknight, I would eat this with just a glass of wine or kombucha and that’s it! That’s the point of a one-pot meal, right? But if more is desired, try it alongside something raw and vibrant, such as this Marinated Carrot Salad. Garnish with cheese of desired, or leave purely vegan.
Mediterranean-Style Beans and Greens Recipe
- 1/2 pound fingerling potatoes
- 2 cups vegetable broth or water
- 2 stalks celery or half red bell pepper or small bulb fennel
- 3 cloves garlic
- 1 Tablespoon capers, drained
- 1 medium tomato
- 1/2 cup fresh herbs (such as dill, basil, rosemary, parsley, oregano)
- 3 Tablespoons extra virgin olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary
- 1/2 teaspoon fine sea salt
- 1 15 oz. can white beans (cannellini or navy beans), drained
- 2 handfuls baby greens such as kale, spinach, arugula, or chard
- freshly ground black pepper
- pinch red pepper flakes
- splash red wine vinegar or fresh lemon juice
- In a 10-inch cast iron skillet, put potatoes and vegetable broth or water. Bring to a boil, cover, and cook for about 10 minutes, until potatoes are starting to soften.
- Meanwhile, prepare vegetables. Finely slice celery (or red bell pepper or fennel). Mince garlic and capers. Dice tomato. Mince fresh herbs.
- Drain partially cooked potatoes, saving about 1/2 cup of the leftover broth. Remove the potatoes from the pan.
- Heat olive oil in the same cast iron skillet over medium heat. Add celery (or red bell pepper or fennel) garlic, and salt. Cook 5-10 minutes.
- Meanwhile, cut the potatoes in half cross-ways. Add to the pan, with celery and garlic, cut-side down. Add dried basil and rosemary. Cook until potatoes are starting to brown and cook through. Be careful not to let the garlic burn. If this happens, turn down the heat a bit.
- When potatoes are cooked (easily pierced with a fork), add drained beans, baby greens, and black pepper. Cook until beans are hot and greens are wilted.
- Add capers, tomatoes, and fresh herbs, and toss to combine. Season to adjust salt, and add red pepper flakes and red wine vinegar to taste. Add a little leftover broth if it looks dry.
- Bring the skillet directly to the table and enjoy!