Beans & Greens « six-oh-eight kitchen

Beans & Greens « six-oh-eight kitchen.

sometimes, when i miss the old roommate, i read “our” old blog- 608 kitchen. “our” in quotations because it was really her work of genius. this is a classic combination that i don’t think i’ve posted on here yet. which is amazing because i think i eat beans, greens, and rice more than anything else.

Black Beans à la steph
1 16 oz bag of beans
1 small can tomato paste
1 cup crushed tomatoes (canned or fresh)
half an onion, finely chopped
3 cloves garlic, crushed
optional: Field Roast chipotle sausage or 1 tablespoon adobo pepper (you can find this in a little can at most grocery stores. amazing smoky flavor)
1 tbsp creole seasoning
1 tsp thyme
small handful fresh basil and parsley, chopped
1.5 tsp paprika
2 tsp cumin seeds OR powder
1/2 tsp coriander powder
1 tsp (or less, for the faint of heart) cayenne pepper
generous ground pepper
2 tsp salt, and then more to taste,  along the way

You have two preparation options:

1) combine all ingredients with 8 cups water in a crock pot and cook on low all day long, then come home to a delicious pot of bean paradise. be careful with this option- beans absorb so much water, they can burn easily. when in doubt opt for more water.

2) soak beans overnight. saute onions in oil on medium heat, add tomato sauce and paste, then add beans and seasoning. pour 4 cups of water into the beans and let simmer. once the water has reduced, taste to see how cooked the beans are. continue to add water by the cupful until desired texture has been reached. I typically add about 3 more cups of water and let them cook down until they are very thick and soft.

Collard Greens à la steph
1 bunch collard greens (2 bunches= generous serving for three, 1 bunch is good for two people)
handful of slivered almonds
half an onion
1 small tomato, chopped finely into a pulp
2 tbsp apple cider vinegar (others will work too)
1 generous squirt of agave syrup

1) slice the onion and heat in oil. while the onions saute, tear the greens off their stems (save the stems for stock). stack the leaves on top of each other and tightly roll them lengthwise; chop into strips.

2) add chopped tomato to the onions, 1 tsp salt, and saute for about one minute. add collards to heat and cover for two minutes– this quickly steams the greens without keeping them on the heat for too long. remove cover and splash with water. toss in pan, until greens are wilted, about 5 minutes. uncover and add almonds.

3) sprinkle vinegar, agave, and black or cayenne pepper or red pepper flakes onto the greens, and mix well. keep on heat for two or three more minutes– this depends on how cooked you like your collards. as a very coarse, hearty green, collards typically need some time to soften.

serve with brown rice or just like that.


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