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Justine Doiron

just real good food

Beans + Grains + Bowls, Dairy Free, Recipes, Special Diets · January 13, 2023

Kale Basil Beans with Tonnato

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These kale beans are the epitome of what I call “ugly delicious,” and yes, I know that phrase was coined by Dave Chang and his Hulu show, but I think it just makes so much sense. This might not be the prettiest bean recipe, but it’s quick to whip up (you’ll just get a lot of use out of your blender!), incredibly comforting, and packed with vegetables, protein and healthy fats. It’s a great weeknight meal, it’s a great weekend meal, and it’s one of my favorite go-to comfort meals.

And hey, if you swirl the tonnato on top, it might be “pretty delicious.”

Table of contents

  • What is tonnato?
  • What are the ingredients for this tonnato?
  • How to make a tonnato sauce for the kale basil beans
  • Ingredients for the kale basil sauce
  • How to bring this kale basil beans recipe together
  • Looking for similar recipes?

What is tonnato?

Tonnato is an Italian condiment often made with tuna, anchovies, lemon juice, olive oil, and either egg yolks and olive oil (to emulsify) or mayonnaise, if you are looking for a short cut! In a traditional tonnato recipe, the ratio of mayo and lemon juice is high, creating a really smooth, rich sauce.

I’ve made a riff on tonnato before, but in this recipe it’s the real-deal. Drippy, salty, lemon-y, and perfectly spoonable onto your kale basil beans. It might not seem like the obvious match for this recipe, but it comes out gooooood.

What are the ingredients for this tonnato?

For this tonnato on your kale basil beans, you’ll need:

  • 1/3 cup cashews
  • 1 5 oz. can of tuna in olive oil
  • 6 anchovy filets
  • 2 cloves garlic
  • 1/2 tsp red pepper flakes
  • 1/4 cup torn parsley & dill
  • A few cracks of black pepper

How to make a tonnato sauce for the kale basil beans

Making my version of tonnato is all about timing, but it’s really around a 5 minute process! Just begin by soaking the cashews in hot water. Set aside for about 5 minutes. Drain the cashews, then add to a small blender with 1/3 cup cold water. Blend until smooth.
Add the tuna, anchovies, 2 garlic cloves, red pepper flakes, herbs, black pepper and zest from 1/2 of the lemon into a food processor. Pour in the cashew cream (don’t wash out the blender), and purée until smooth. Add a few tablespoons of water if you need to thin it out. Set aside.

Ingredients for the kale basil sauce

  • 1 large lemon
  • 4 cups kale leaves, stems removed
  • 1 cup fresh basil leaves, stems removed
  • 2 cloves garlic, minced
  • 1 15 oz. can of cannellini beans drained and rinsed
  • Kosher salt as needed
  • Olive oil as needed

How to bring this kale basil beans recipe together

Blanching might seem like an extra step, but it really keeps these beans vibrant and makes it worth it! Here’s what I suggest when making the kale basil beans:

  • Bring a large pot of water to a boil, season with a large pinch of salt. Set a large bowl of ice water next to it. Plunge the kale and basil into the boiling water and cook for about 1-2 minutes. Use tongs to remove the kale and immediately put it in the ice bath. Empty the water from the pot.
  • Squeeze out any excess moisture from the kale and basil and add it into the blender you used for the cashew cream. (We are using leftover cashew cream here to make it thicker, no waste!) Add the juice from the lemon, a liberal amount of salt, and 1/4 cup of water. Blend until smooth.
  • In the pot that you used to boil the kale, add a glug of olive oil and put it on medium heat. Add in the minced garlic and cook until fragrant and golden. Pour in the kale sauce and stir. Pour in the beans, and simmer softly for 1-2 minutes. Season as needed.
  • To serve, scoop a big helping of beans into each bowl. Add a large swirl of tonnato on top (you’ll have some tonnato leftover, but that should be a good thing!) and eat with crusty bread. Serve warm!

Looking for similar recipes?

These are a few of my most recent favorite meals!

Creamy Orzo, Butter Beans & Greens
This healthy, comforting orzo dish is filled with flavor but built on simple ingredients. It is naturally plant-based, but if you're looking so grate a little parmesan on top, I wouldn't argue! This recipe can be made with dried or canned beans, which are then simmered with aromatics and finished with a bit of lemon. Pair it with crispy kale and it comes out to be a wholesome and hearty full meal.
Check out this recipe
Fennel Salad with Tempeh & Walnut Dressing
This fennel salad is light but creamy, thinly sliced, filled with flavor and the only way I like to eat raw vegetables in the winter. Serve with thick slices of crusty bread and crispy tempeh on top, and your salad world will be changed
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Harissa-Simmered Artichokes on Toast
It has come to my favorite time of year – and that is simmer season. The time where I let everything slow-simmer in my favorite sauces, and this harissa-simmered artichoke recipe is the perfect example. It's easy to make, the perfect texture and filled with subtle smokey flavor. Serve it on toast and it is absolute heaven. Even if you don't like canned artichokes, this toast will change your mind!
Check out this recipe

And that’s it for these kale basil beans!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.

Kale Basil Beans With Tonnato

This recipe isn't the most gorgeous, but it's truly the most nourishing and delicious. It uses tonnato, an italian tuna-based sauce to contrast with a vibrant, easy kale basil sauce. It feels like a lot of tools, but if you have everything, this meal will come together in minutes!
Print Recipe Pin Recipe
Prep Time:15 minutes mins
Cook Time:20 minutes mins
Course: Main Course
Cuisine: Fusion, Italian
Keyword: basil, beans, kale, lemon, tonnato
Servings: 2 servings

Equipment

  • 1 small blender
  • 1 small food processor
  • 1 dutch oven

Ingredients

  • 1/3 cup cashews
  • 1 5 oz. can of tuna in olive oil
  • 6 anchovy filets
  • 4 cloves garlic 2 cloves whole, 2 cloves grated
  • 1/2 tsp red pepper flakes
  • 1/4 cup torn parsley & dill
  • A few cracks of black pepper
  • 1 large lemon
  • 4 cups kale leaves stems removed
  • 1 cup fresh basil leaves stems removed
  • 1 15 oz. can of cannellini beans drained and rinsed
  • Kosher salt as needed
  • Olive oil as needed

Instructions

  • Begin by soaking the cashews in hot water. Set aside for about 5 minutes. Drain the cashews, then add to a small blender with 1/3 cup cold water. Blend until smooth.
  • Add the tuna, anchovies, 2 garlic cloves, red pepper flakes, herbs, black pepper and zest from 1/2 of the lemon into a food processor. Pour in the cashew cream (don't wash out the blender), and purée until smooth. Add a few tablespoons of water if you need to thin it out. Set aside.
  • Bring a large pot of water to a boil, season with a large pinch of salt. Set a large bowl of ice water next to it. Plunge the kale and basil into the boiling water and cook for about 1-2 minutes. Use tongs to remove the kale and immediately put it in the ice bath. Empty the water from the pot.
  • Squeeze out any excess moisture from the kale and basil and add it into the blender you used for the cashew cream. (We are using leftover cashew cream here to make it thicker, no waste!) Add the juice from the lemon, a liberal amount of salt, and 1/4 cup of water. Blend until smooth.
  • In the pot that you used to boil the kale, add a glug of olive oil and put it on medium heat. Add in the minced garlic and cook until fragrant and golden. Pour in the kale sauce and stir. Pour in the beans, and simmer softly for 1-2 minutes. Season as needed.
  • To serve, scoop a big helping of beans into each bowl. Add a large swirl of tonnato on top (you'll have some tonnato leftover, but that should be a good thing!) and eat with crusty bread. Serve warm!

Posted In: Beans + Grains + Bowls, Dairy Free, Recipes, Special Diets

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Comments

  1. Alicia says

    January 16, 2023 at 8:51 pm

    This looks absolutely delicious! Cannot wait to try it! All your recipes look fantastic! Just a little note…in your pic you show Cannellini Beans, but your recipes says Kidney Beans as an ingredients. Thinking the Kidney Beans is an error?

    • Justine says

      January 16, 2023 at 9:33 pm

      It is! Thank you for catching that! (Although any bean will work in a pinch 😉 I’ll update!

  2. Kaitlyn says

    January 16, 2023 at 10:12 pm

    If I wanted to veganize this what might be a good option for the tuna and sardines? Looks delicious.

    • Justine says

      January 17, 2023 at 12:24 am

      That’s tricky since they are such a big base of the tonnato! In this case, I would recommend subbing the tonnato entirely for a good old fashioned cashew cream. Soak 1/2 cup of cashews in hot water for a few minutes, then blend with capers, salt, 1/2 cup of fresh water and lemon juice until smooth. Season with more salt and pepper as needed!

  3. Victoria says

    January 18, 2023 at 2:02 am

    I made this the other day and it was delicious! I wasn’t expecting to love the Tonnato as much as I did. Thank you for sharing as always!

  4. KMM says

    January 26, 2023 at 6:08 pm

    Just made this—so good! I did blanch the kale and basil but the sauce still came out way darker than the nice bright green in your photos and I’m not sure why. Any suggestions?

    • Justine says

      January 28, 2023 at 11:45 am

      Ooo this is a good question! In my personal experience (I make this meal on repeat haha) your kale is a huge factor in what color it will be. And I don’t mean kale varietal, I mean just the particular bunch of kale you are using. I’ve had it range from dark green (which I like) to really bright, and in my video it just turned out bright this time! To maintain brightness, I’d lower the blanch time by about 30 seconds and make sure you have no stems included, and that should help a bit 🙂

  5. Maria Walsh says

    January 31, 2023 at 1:04 am

    Hi! I’m making this recipe right now and am having the hardest time getting the kale to blend. I’m using a Vitamix but it seems there isn’t enough ingredient for the blades to catch and process. What food processor and blender do you use? My kale basil sauce definitely isn’t a sauce consistency.. Thanks for the advice! I’ve been loving your other recipes so much.

    • Justine says

      January 31, 2023 at 11:02 am

      Hi! I use my Nutribullet, but I make this recipe on the regular and sometimes if there are any stems in the process it becomes nearly impossible to make it smooth, so my best advice would be double check for any stem remnants in there! My other suggestion to save your blender is to increase the boil time by a few minutes, making sure the kale is ready to blend. And lastly, feel free to add more water as needed – that’s always a good way to save it!

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Hey! I'm Justine. A recipe developer, highly dedicated eater, and bread enthusiast with an archive of both savory and sweet. This is where I store all my recipes, feel free to take a look around!
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