Description
A delicious and nutritious dish featuring stewed beans and greens, topped with pickled red onions.
Ingredients
Scale
- 2 cups dried beans (such as black beans or pinto beans), soaked overnight and drained
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 4 cups vegetable broth
- 1 bunch kale or Swiss chard, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup pickled red onions (store-bought or homemade)
- Fresh cilantro, for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic, smoked paprika, and cumin, cooking for an additional minute until fragrant.
- Add the soaked and drained beans to the pot, followed by the vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 1 hour, or until the beans are tender.
- Once the beans are tender, stir in the chopped greens, salt, and black pepper. Cook for an additional 10 minutes until the greens are wilted and tender.
- Serve the stewed beans and greens in bowls, topped with pickled red onions and garnished with fresh cilantro if desired.
Notes
- For a spicier kick, add a diced jalapeño or a pinch of red pepper flakes while sautéing the onions.
- You can substitute the beans with canned beans for a quicker option; just rinse and add them in step 4, reducing the cooking time accordingly.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 0g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Stewed Beans and Greens With Pickled Red Onions