Description
A delicious and hearty dish featuring stewed beans and greens, topped with tangy pickled red onions.
Ingredients
Scale
- 1 cup dried beans (such as black beans or cannellini)
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 6 cups greens (such as kale or Swiss chard), chopped
- Salt to taste
Instructions
- Rinse and soak the beans overnight in water.
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and sauté until translucent.
- Add minced garlic, cumin, smoked paprika, and cayenne pepper; cook for another minute.
- Drain and rinse the soaked beans; add them to the pot along with vegetable broth.
- Bring to a simmer, cover, and cook until beans are tender, about 1-1.5 hours.
- Add chopped greens to the pot and stir until wilted.
- Season with salt to taste and serve topped with pickled red onions.
Notes
- For added flavor, consider adding a bay leaf while cooking the beans.
- Let the stewed beans sit for a few hours, or overnight, to enhance the flavors.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg