Cooking Time: 30 minutes

Serves 6

What You Need:

• Olive oil
• 5 cloves garlic, sliced
• 2 cups brussels sprouts, quartered
• 1 pouch of Haven’s Kitchen Herby Chimichurri
• 2 15oz cans cannellini beans, drained and rinsed
• 2 cups kale, roughly chopped
• 1 15 oz can diced tomatoes
• 1 cup veg stock
• ¾ cup vegan breadcrumbs

How to Make it:

1. Preheat your oven to 400. In an ovenproof skillet, over medium-high heat, sauté the garlic in a glug of olive oil until tender
2. Add your brussel sprouts and let them cook for a minute or two, then stir and add a half pouch of the Chimichurri
3. Add the beans and kale. Stir till the kale is almost wilted, then add the diced tomatoes and pour stock to cover the beans ensuring that the kale is well submerged in the liquid. Bring to a simmer
4. Meanwhile, in a medium bowl, combine the rest of the Chimichurri with the breadcrumbs until the mixture feels like wet sand
5. Once the beans are simmering and the liquid is almost absorbed, evenly spread a thin layer of breadcrumbs on top of the beans. Finish cooking in the oven until the breadcrumbs are a deep, golden brown