I love any dish where I can sneak some kale into it without the haters complaining; It’s just so fun to sneak them in and hear the good old saying, “I usually hate kale, but this one is SO good!” These buffalo beans and veggies pack tons of nutrition and flavor on a budget. Creamy white beans, rich kale and healthy cubes of vegetables, all tossed in spicy buffalo sauce. Drizzle with some blue cheese dressing and I just can’t get enough! One of my favorite places in Nashville recently closed (I’m sobbing) and the menu had a killer buffalo bean and vegetable dish, so I want to tip my hat to my friends at The Wild Cow.
What are buffalo beans and vegetables?
If you’ve made our Saucy White Beans with Spinach, you know how good steamed beans can be. These Buffalo Beans and Vegetables are a fun twist on the classic Buffalo Chicken that all Americans know and love, but we’ve turned it into a complete vegetable-friendly meal. It’s a balanced, comforting and healthy meal with just the right amount of spices.
Here’s what you’ll need to prepare buffalo beans and vegetables:
- Unsalted butter: Helps sauté the vegetables without burning them and adds more flavor to the dish. Non dairy? No problem, olive oil is a suitable substitute.
- Vegetables: Yellow onions, celery, and carrots create a sweet, earthy, and crunchy flavor base for this dish.
- Garlic: Gives the dish an earthy and savory note.
- Cannellini beans: These creamy white beans are a great meat substitute and are full of fiber and protein.
- Buffalo sauce: Adds a touch of spice to the dish.
- Moldy cheese dressing: You can use as much or as little as you like. It’s only meant for a drizzle on top at the end. Blue cheese can be polarizing. So if you’re not a fan, you can leave it out or try a drizzle of homemade ranch dressing instead!
- Fresh kale: Wilted in this dish, giving a lovely earthy flavor and texture.
- White rice: Serve these beans and vegetables over rice for a complete, satisfying meal.
What else can I put in buffalo beans and vegetables?
This is a great recipe for fridge cleaning day because you can easily add as many leftover vegetables, meat, or cheese as you like. Attempt:
- Broccoli or cauliflower florets
- Diced zucchini or summer squash
- Cut green beans or asparagus
- Frozen peas or corn
- Cooked bacon, Italian sausage or pancetta
- Leftover shredded chicken
- Crumbled blue cheese
What to Serve with Buffalo Beans and Vegetables
We love the simplicity of this dish served with white rice, but of course brown rice is a great, healthy alternative. You can also serve it with mashed potatoes, deruny, baked potatoes, creamy polenta or cheese semolina. And if you hate blue cheese, serve these buffalo beans and veggies with homemade ranch dressing.
Buffalo beans and vegetables
These buffalo beans and veggies pack tons of nutrition and flavor on a budget. I just can’t get enough!
Prevent your screen from going dark
- 4 tablespoon unsalted butter ($0.75)
- 1/2 yellow onion, finely diced ($0.39)
- 3 Celery sticks, diced small ($0.26)
- 2 medium carrots, diced small ($0.26)
- 6 cloves Garlic, peeled and chopped ($0.42)
- 2 15oz. Cans of cannellini beans, drained and rinsed ($2.56)
- 1/4 Cup Buffalo-style hot sauce ($0.52)
- 2 tablespoon Water ($0.00)
- 2 cups fresh kale, chopped ($0.50)
- 1/4 Cup Moldy cheese dressing ($0.31)
- 1 Cup white rice, cooked ($0.64)
-
Cook rice according to package instructions. (1 dry cup makes about 3 cooked cups of rice.) Drain and rinse the cannellini beans.
-
Dice celery, yellow onion and carrots to make mirepoix.
-
Place butter, salt, celery, onions and carrots in a large skillet. Sauté over medium heat for 3-4 minutes, or until vegetables begin to soften. Add the garlic and sauté for another 1-2 minutes.
-
Add the white beans, buffalo hot sauce, and water to the pan. Stir and cook over medium heat until beans are heated through.
-
Add the kale to the pan and stir until bright green and wilted. There is no need to cook for too long. Serve a heaping spoonful over the rice and drizzle with blue cheese dressing. If necessary, add salt and pepper to taste. Enjoy!
See how we calculate prescription costs here.
Portion: 1portionCalories: 569kcalCarbohydrates: 91GProtein: 22GFat: 14GSodium: 682mgFiber: 14G
Read our full nutritional disclaimer here.
how to prepare buffalo beans and vegetables – step by step photos
Cook rice according to package instructions. (1 dry cup makes about 3 cooked cups of rice.) Drain and rinse the cannellini beans. Dice 3 stalks of celery, 1/2 of a yellow onion, and 2 medium carrots to prepare mirepoix.
Add 4 tablespoons unsalted butter, celery, onions and carrots to a large skillet. Sauté over medium heat for 3-4 minutes, or until vegetables begin to soften. Add 6 minced garlic cloves and sauté for another 1-2 minutes.
Add 1 can drained and rinsed cannellini beans, 1/4 cup Buffalo-style hot sauce, and 2 tablespoons water to the pan. Stir and cook over medium heat until beans are heated through.
Add 2 cups chopped fresh kale to skillet and stir until bright green and wilted. There is no need to cook for too long. Serve a heaping spoonful over the rice and drizzle with blue cheese dressing. If necessary, add salt and pepper to taste.
These rich and satisfying buffalo beans and veggies are sure to become a weeknight staple!