Beans and Greens Recipe
I wish that I could take credit for this Beans and Greens Recipe but I can’t. It was created by my dear friends, Michael and Barb Steer. There are many reasons why I love this recipe beyond its taste. Let me count the ways…
Ten Reasons why you’ll love this recipe
- It is Vegan.
- Easy to make.
- It is adaptable. You can change the ingredients to fit what is your refrigerator.
- High in fiber, low-fat and packed with vitamins.
- Teenagers will eat it.
- It freezes well.
- Cheap to make! (Probably the best reason.)
- Almost better the next day, definitely a good leftover.
- Goes well with corn chips, rice or corn bread.
- Only calls for a few spices that you can find in your spice drawer. No need to buy special expensive spices that you’ll never use again.
Yes my teenage son ate it and liked it.
The recipe calls for fresh ginger but our ginger had gone south. We used ground ginger instead.
Ground ginger is not as good but it works. If you add too soon it sticks to the bottom of the pan. I recommend adding with the kale.
BEANS and GREENS Recipe
One can each (14 ounces), red kidney beans, black beans, and navy beans, drained and rinsed
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 1/2 teaspoon fresh ginger, peeled and minced (about 1/2″ of a piece of fresh ginger)
1/4 cup dry red wine
2 bunches fresh greens (kale, collards, Swiss chard), washed, stemmed, and chopped
1/4 cup water
1 tablespoon soy sauce
1 tablespoon ground dried corriander
1 teaspoon dried basil
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon cayanne pepper
One 28 ounce can peeled and chopped tomatoes
Heat oil in a wok or Dutch oven over medium heat. Add garlic and ginger and cook about one minute. Add onions, and cook until they are translucent, stirring occasionally. Add wine, water, soy sauce, and the canned tomatoes, then stir in spices and salt. Mix in the chopped greens. Cover, bring to a boil, stirring occasionally. Then reduce heat and cook until greens are tender, about 10-15 minutes. Mix in the canned beans, cover, and again bring to a boil to heat through, stirring occasionally.
Yields 6-8 servings.
Comments: Beans n’ Greens is inexpensive, tasty, full of fiber and vitamins, and low fat. Nice served over rice, or with corn bread. The recipe is easily doubled (use two big pots), and freezes well. Change the spices to suit your taste, leave out the wine if desired, change the type of beans, the type of greens. It is very adaptable! You can use dried beans you soak and cook yourself. Also fine to use frozen greens (2 packages). Sometimes I cook the greens first, separately.