Pantry Beans
The any-day-of-the-week recipe 🌱
Happy Tuesday! Today, I have a new recipe for you that is a combination of all my favorite things: beans, pasta, and mushrooms. Okay…and tomatoes…and basil…and just a little lemon juice. 🍋
Of course, you can modify this meal endlessly to your preferences. If you don’t like pasta in soup, use diced potatoes instead. Not a fan of mushrooms? Try any soup veggie, like carrots or celery, or throw in some spring vegetables toward the end of cooking, like sugar snap peas, shelled peas, diced zucchini, or chopped asparagus. You can get creative with herbs, too. I finished with basil and lemon juice, but try it with fresh dill, tarragon, or parsley.
I used chopped Calabrian peppers, which you can find at most grocery stores. You can read more about them in my post. If you don’t have them, don’t let that stop you from making this recipe! Simply replace with crushed red pepper to taste, or use a minced red Fresno chili pepper. Chili paste or hot sauce would also do nicely.
The full recipe is below, but you can access the print-friendly version as well as nutritional information and adjust servings by visiting the recipe on my website.
Easy Vegan Brothy Beans
Servings: 4 | Cook time: 35 minutes
Ingredients
8 ounces mushrooms, sliced or torn depending on the variety
1 tablespoon extra virgin olive oil
1 yellow onion, peeled and minced
A pinch of dry thyme to taste
4 cloves garlic, peeled and minced
2 teaspoons Calabrian chili peppers in oil, or use crushed red pepper flakes to taste
1 tablespoon tomato paste
15-ounce can cannellini beans
1 pint cherry tomatoes or use a 15-ounce can of diced tomatoes
4 cups water, plus more if needed
8 ounces orzo, or other small pasta
10 basil leaves, roughly chopped; a few leaves reserved for garnish
1 lemon, juiced
Salt and pepper to taste
Instructions
Cook the onion and mushrooms:
Place a pot on a burner over medium heat. Add the mushrooms to the dry pot and cook for 5–7 minutes until they release excess water. Cook for an additional 5 minutes until lightly browned. Season with salt and pepper.
Add the 1 tablespoon extra virgin olive oil to the pot of mushrooms along with the diced onions. Cook for 5–7 minutes.
Add the thyme, garlic, and Calabrian chili peppers. Cook for 1 minute until fragrant. Add tomato paste, if using, and cook for 1 minute.
Cook the beans and pasta:
Add the beans, tomatoes, and 4 cups water. Bring to a boil and season liberally with salt. Once boiling, add the orzo. Reduce heat to a low bowl (medium to medium-high, depending on your stove). Simmer, occasionally stirring, for 8–12 minutes until the orzo is al dente. Taste and season.
Finish the beans:
Add the chopped basil and lemon juice to the pot. Turn off the heat.
To serve:
Divide the cooked beans and pasta between bowls. Serve with black pepper and more fresh basil, if you like.