Butter Beans and Greens

I enjoying making new recipes. This one is inspired by several different recipes recipes I found online. My search began with an interest in finding additional ways to enjoy BUTTER BEANS. I love how butter beans melt in your mouth. They are a comfort food for me. I wanted to find a way to add texture and flavor to the beans to create a dish. 

I started with dry beans and re-hydrated them. You can start with canned beans and drain and rinse them. 

Ingredients:

1. 6 Garlic Cloves - smashed and diced
2. 1/2 cup onion - diced
   
3. 3 cups of Kale/Spinach/Chard  - diced
4. Sun dried tomatoes (2 whole then diced or 3 TBSP of diced)
5. 1 can of tomatoes (I used fire roasted with garlic)
6. 2 cups of butter beans
7. 1 TBSP Italian seasoning
8. 1/2 TBSP crushed red pepper
9. Olive oil (just enough so nothing sticks to the pan)
   

Serve: add parmesan cheese and/or cooked pasta

Instructions:

1. Add the olive oil, sun dried tomatoes, garlic, and onion to the pan. Cook until the onions are translucent. 
2. Add the spices and the tomatoes. Stir to combine.
3. Add the greens and cook until wilted. Reduce heat.
   
4. Add the beans so they absorb the flavor. 
5. Cover for about 10 minutes.  Stir gently and turn off.
   
6. If you want a "runnier" dish, you can add an additional can of tomatoes. 
   

Kale, Chickpeas, and Tomatoes

My garden is producing quite a bit of lettuce, chard, and kale right now. As a result, I searched for recipes to use the bounty from my garden in new ways. I came across a recipe for Chickpeas and Kale in Spicy Pomodoro Sauce. 

I modified the recipe and made it my own based on the ingredients I had on hand and personal preferences. My dish features the KALE more than the original. It leaves the ingredients chunky and with a variety of textures.

 

Ingredients:

• 6 cloves of garlic (diced and crushed)
• 1 14 OZ can of diced tomatoes  (either with garlic or italian herbs)
• 3 cups of diced kale
• 2 cups chickpeas
• 1/4 cup diced onion
• 1/2 tsp caraway seeds
• olive oil (so nothing sticks to the pan)

Instructions:

• Saute the garlic and onion in oilve oil until translucent
• Add the caraway seed and warm for a minute or two
• Add the diced tomatoes and stir to combine
• After a few minutes add the kale and chickpeas
• Cook until kale has softened to your liking 

Serve with rice, gluten free pasta, or gluten free bread bread 

You can add some shredded mozzarella or Parmesan cheese (I prefer Violife Vegan Cheese) to the dish as you serve