One Pot Creamed Beans and Greens with Chili Oil
Serves: 4
for the chili oil
  • ¼ cup olive oil
  • 1 teaspoon red pepper flakes
  • pinch of sea salt
for the creamed beans and greens
  • avocado oil or olive oil
  • 1 yellow onion - diced
  • 1 medium-large bunch of chard - stems thinly sliced, leaves chopped
  • sea salt
  • freshly ground black pepper
  • 5 cloves of garlic - minced
  • a few 1" strips of lemon zest (from 1 lemon)
  • 2 15 oz cans or 3½ cups cooked white beans
  • 2 cups vegetable broth
  • 2 bay leaves (optional)
  • 1¼ cup oat milk or cashew milk
  • juice from 1 lemon
to make the chili oil
  1. Combine the oil and red pepper flakes in a saucepan over medium heat, cook, swirling, for 3-4 minutes until the pepper flakes are crispy. Add a pinch of salt. Set aside to infuse while making the beans and greens.
to make the creamed beans and greens
  1. Heat oil over medium heat in a soup pot. Add the onion and chard stems, along with a pinch of salt and plenty of black pepper, and sauté for 10 minutes, or until the chard stems are very soft. Add the garlic and lemon zest, and stir until fragrant, about 30 seconds. Add the beans, vegetable broth, bay leaves, if using, and another pinch of salt. Bring to a boil, establish a simmer and let simmer and reduce, uncovered, for 10 minutes. Remove the bay leaves and lemon zest strips (this should be easy, since they should float up to the top).
  2. Add the chard leaves and cover the pot for a few minutes for the leaves to wilt. Remove the lid and stir in the wilted leaves. Add the milk and bring everything back up to a boil, then turn off the heat. Stir in the lemon juice. Taste for salt and pepper and adjust if needed. Serve warm, drizzled with the chili oil (recipe above).
We prefer to use original Oatly oat milk or homemade cashew milk (1 cup cashews, 3 cups water) in this recipe, it does best with something really creamy and rich.
Recipe by Golubka Kitchen at