Smokey Creamy High Protein Tuscan Stewed Beans
This Smokey Creamy High Protein Tuscan Stewed Beans recipe is the ultimate example of how plant-based cooking can be bold, filling, and downright delicious. With every spoonful, you get smokiness from paprika, creaminess from the beans and tofu ricotta, and earthy brightness from the greens. It’s a dish that feels like a warm hug—especially when paired with good bread and good company.
Ingredients
For the Stew
- 4 pieces Vegan Bacon
- 2 tablespoons olive oil
- 1 medium onion diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 2 cans 15 oz each cannellini beans, drained and rinsed (or 3 cups cooked beans)
- 1 tablespoon white or yellow miso paste
- 1 teaspoon Better Than Bouillon vegetable base
- 3 cups water or vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes optional, for heat
- 1 bay leaf
- 3 cups chopped greens kale, spinach, or Swiss chard
- Salt and black pepper to taste
- Juice of ½ lemon optional, for brightness
For the Tofu Ricotta
- 14 oz block firm tofu pressed and crumbled
- 3 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon sea salt or to taste
- Freshly cracked black pepper
To Serve
- Crusty bread sourdough, ciabatta, or baguette
- Extra drizzle of olive oil
Instructions
Step 1: Sauté Aromatics
- In a heavy pot, warm olive oil and sauté chopped onion until golden and fragrant. Add garlic and cook for one more minute. Add Vegan Bacon.
Step 2: Add Tomato Paste & Spices
- Stir in tomato paste and let it caramelize for 2–3 minutes. Add smoked paprika, thyme, and oregano to infuse the oil with flavor.
Step 3: Add Beans & Broth
- Add your white beans to the pot. Whisk miso paste into warm water, then stir it in along with a spoonful of Better Than Bouillon. Pour in enough water or vegetable broth to cover the beans.
Step 4: Simmer
- Bring to a gentle boil, then reduce heat. Simmer uncovered for 15–20 minutes, allowing the flavors to meld into a smoky, savory vegan bean stew.
Step 5: Make the Tofu Ricotta
- While the stew simmers, blend tofu, nutritional yeast, olive oil, garlic powder, lemon juice, salt, and pepper until creamy. Keep some texture for a ricotta-like finish.
Step 6: Add Greens
- Just before serving, stir in chopped kale or spinach. Let them wilt for 2–3 minutes to keep their bright color and nutrients.
Step 7: Assemble & Serve
- Spoon the creamy bean stew into bowls, top with a dollop of tofu ricotta, and drizzle with olive oil. Serve with crusty bread for the ultimate vegan comfort food dinner.