Smoky Butter Beans Greens Food

SMOKY BEANS

Steps:

• In frying pan, cook bacon until crisp, drain, reserving one tablespoon of drippings.
• Set bacon aside.
• In drippings, saute onion until tender.
• In a large bowl, combine all beans, sausage, bacon& onion.
• Combine remaining ingredients and add to bean mixture, mixing well.
• Pour into large baking dish.
• Bake uncovered at 350 degrees for 50 minutes.

QUICK, SMOKY GREEN BEANS

Steps:

• Heat oil in a pan over medium heat until shimmering. Add sesame seeds and cook for 1 minute; watch carefully as seeds burn quickly. Add green beans, bacon bits, smoked salt, and garlic powder. Cook and stir until beans are hot, about 3 minutes.

SMOKY BUTTER BEANS & GREENS

Steps:

• Rinse the rice in cold running water until it runs clear. Bring a large pan of water to the boil, cook the rice for 20-25 mins, then drain.
• Place a wide, lidded pan over a medium heat with 2 tbsp oil. Add the greens, salt and pepper and cook, with the lid on, stirring frequently, until the greens are lightly steamed and wilted, about 4-5 mins. Add the garlic and cook until fragrant, then add the butter beans and cook, stirring, until heated through. Add the remaining oil, then the cumin seeds and smoked paprika. Stir until evenly combined and serve over the cooked rice with a dollop of yogurt, if you like.

SMOKY GREENS AND BEANS

Steps:

• Heat oil in heavy large pot over mediumhigh heat. Add onion and sauté until soft and beginning to brown, about 6 minutes. Add garlic; stir 1 minute. Add tomatoes with juice and paprika; stir 1 minute. Add broth and greens; bring to boil, stirring often. Reduce heat to medium-low, cover, and simmer until greens are wilted and tender, stirring occasionally, about 15 minutes. Stir in beans and simmer 1 minute to heat through. Divide among bowls; sprinkle with cheese, if desired.

SMOKY BUTTER BEAN SOUP WITH TOMATO AND SPINACH

Steps:

• Heat the oil in a large saucepan on medium heat and add the onion and carrot. Season with salt and pepper and cook for 6-8 minutes, stirring now and then until the veg has started to soften.
• Once the veg starts to soften, add the chopped garlic and cook for another 2 minutes.
• After a couple of minutes, add the tomato puree, smoked paprika, thyme, and sage. Stir well and cook for another minute.
• Next, add the tinned tomatoes, drained butter beans, vegan stock, bay leaves, and nutritional yeast. If using tinned whole tomatoes, break these apart with a spoon. Add a little water to the empty tomato can and swirl around before adding to the pan. Mix well, bring to a gentle simmer, then reduce the heat and cook on a low heat for 6-8 minutes.
• After 6-8 minutes, add the spinach. If using fresh parsley, you can chop some of the stems and add them to the pan. Cook for a couple of minutes until the spinach has wilted down.
• Taste the soup and adjust the flavours if necessary. You may want to add a little more smoked paprika, nutritional yeast, salt, or pepper.
• Turn off the heat, remove the bay leaves, and blitz using a hand blender. Do this until you have the desired consistency. You could also transfer to a larger, more powerful blender, or simply mash using a potato masher for a chunkier texture.
• Adjust the seasoning again and serve with chopped fresh parsley (see post above for more suggestions).