SMOKY BUTTER BEANS & GREENS
This reassuringly simple dish is packed full of wholesome, smoky flavours
Provided by Celia Brooks Brown
Categories Dinner, Main course
Time 35m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 321 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.67 milligram of sodium
SMOKY BEANS AND GREENS ON TOAST
Beans and greens are great on almost every carb: in tortillas as tacos, over rice, on flatbread. They're also good without any carb at all, served in a bowl as a side. But whenever skillet-fried toast is an option, I take it. This is dinner food for me, but it also makes a good brunch with a fried egg on each plate.
Provided by David Tamarkin
Categories Epi Recipe Club #cook90 Dinner Bean Bacon Paprika Kale Leafy Green Garlic
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large, heavy (preferably cast-iron) skillet over medium. Brush the bread on both sides with the olive oil. Lay the bread in the skillet and cook, pressing occasionally with a spatula, until crisp and golden brown, about 90 seconds per side. (If your slices are large, you may have to do this in two batches.) Set the bread aside.
- Heat a Dutch oven or other heavy pot over medium-high heat. Add the bacon and cook, stirring frequently, until it has browned a little and rendered at least a tablespoon of fat, about 4 minutes. Add the onion and cook, stirring, until it has softened and turned golden, about 4 minutes. Add the garlic, paprika, thyme (if using), red pepper flakes, and, if you're using canned beans, 1 teaspoon kosher salt and cook, stirring, for a minute or two.
- Add the slightly wet kale in batches, using tongs to stir the leaves into the onion mixture; wait for one handful of kale to wilt and shrink before adding the next. When the last of the greens has been added, add the beans and broth. Raise the heat and let the beans and greens simmer for a minute or two, just to warm the beans and bring the flavors together. Taste and add more kosher salt if necessary.
- Serve the greens and beans over the toast in wide, shallow bowls, dusted with a little more smoked paprika.
SMOKY SUMMER BEANS AND GREENS #A1
A.1. Original Sauce Recipe Contest Entry. A family friendly classic kicked up a notch with the smoky flavor of A1. Ready in minutes, this is a great take along dish and perfect for backyard gatherings.
Provided by iluvveggies
Categories Sauces
Time 32m
Yield 1/2 cup, 6 serving(s)
Number Of Ingredients 15
Steps:
- Saute the onion, olive oil, and garlic salt for 5-6 minutes or until the onions are translucent and fragrant. Add in the garlic and cook for 2 more minutes.
- Add in the hot dog rounds and cook for 5 minutes.
- Add in the drained and rinsed beans, along with the chopped spinach. Stir to combine.
- In a separate bowl combine the mustard, brown sugar, molasses, A1 Original Steak Sauce, cocoa powder, and tomato sauce. Whisk together. Add to the pan with the hot dogs. Stir well.
- Cook for 6-8 minutes over low-medium heat. Stir frequently.
Nutrition Facts : Calories 580.5, Fat 23.9, SaturatedFat 8, Cholesterol 31.8, Sodium 1475.2, Carbohydrate 71.4, Fiber 17, Sugar 25.5, Protein 23.5
SMOKY HAKE, BEANS & GREENS
Grill white fish fillets and serve on top of chorizo, cannellini beans and spinach for a quick dinner that packs in 3 of your 5 a day
Provided by Jane Hornby
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 11
Steps:
- Boil a full kettle of water and heat the grill to high. Heat 1 tsp oil in a large frying pan. Squeeze the meat from the chorizo directly into the pan. Add the onion and fry for 5 mins, crushing the meat with a spatula until broken up, golden and surrounded by its juices. The onion will also be soft and golden.
- Meanwhile, put the spinach in a colander, slowly pour over the boiled water to wilt it, then run under the cold tap. Squeeze out the excess water using your hands, then set aside. Line a baking tray with foil, rub with a little oil and place the fish on top. Season, sprinkle over the smoked paprika and drizzle with a little more oil.
- Tip the chilli into the pan with the sausages, fry for 1 min more, then add the beans, spinach, lemon juice and extra virgin olive oil. Let it warm through gently, then season to taste.
- Grill the fish for 5 mins or until flaky but not dry - you won't need to turn it. Spoon the bean mixture onto plates, then carefully top with the fish and any juices from the tray. Serve with a dollop of Quick garlic mayonnaise (see recipe, right), if you like.
Nutrition Facts : Calories 554 calories, Fat 27 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 45 grams protein, Sodium 2.2 milligram of sodium
SMOKY TANGY GREENS AND BEANS
Cook the collards until they completely surrender themselves to the rich, spicy, lip-smacking braising liquid. This recipe is from Buxton Hall, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.
Categories Bon Appétit Side Collard Greens Bacon Vinegar Hot Pepper Lima Bean
Yield Serves 8
Number Of Ingredients 15
Steps:
- Heat butter in a large heavy pot over medium. Add breadcrumbs and cook, stirring occasionally, until golden brown, 5-7 minutes; season with salt. Transfer to a plate.
- Cook oil and bacon in same pot over medium-low, stirring often, until bacon is browned around the edges, 5-8 minutes. Add onion and garlic and cook, stirring often, until garlic is golden, about 5 minutes. Stir in red pepper flakes and black pepper, then add stock, vinegar, brown sugar, and hot sauce, then mix in collard greens and reduce heat to low. Bring to a simmer; cover and cook, stirring occasionally, until greens are very tender but still have some chew, 60-70 minutes.
- Uncover pot, add beans, and simmer until beans and greens are very tender and liquid is slightly reduced, 15-20 minutes. Season with salt. Serve topped with breadcrumbs.
- Do Ahead
- Collard greens can be cooked 1 day ahead. Let cool in liquid, then cover and chill. Reheat gently over low before adding beans.
SMOKY BEANS
Everytime a get together is planned, guess what I get asked to bring (AGAIN!)? This is a great dish for potlucks - feeds a crowd. Adapted from one of the first Taste of Home magazines.
Provided by KeyWee
Categories Beans
Time 1h5m
Yield 30 serving(s)
Number Of Ingredients 11
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.
ITALIAN BEANS AND GREENS
This is a go to recipe for me for pot luck. It is always a hit. Even among people who don't think they like beans or greens. If I make it as a side dish instead of a main, I substitute quartered sauteed mushrooms for the Italian sausage. The Kale is one of the big bags in the produce section. Of course, you can chop your own. I also roast my own garlic on the weekends and save in a jar. It's really worth it for this dish. This is great on it's own, on top of or with with slices of crusty bread. It's hard to mess this dish up. Just don't under cook the kale or it will be too tough.
Provided by SparkleKristy
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Simmer kale in a large pot of salted water until al dente, drain.
- (Can refrigerate kale after cooked for dish preparation at another time.).
- Pre-heat a large pot or frying pan. Add olive oil to taste.
- Saute chopped shallot until translucent.
- Remove skin from the Italian sausage, Break up into bite sized chunks.
- Add sausage to the shallots and brown / cook sausage completely.
- Add drained beans to the sausage.
- Add roasted garlic, sea salt and pepper to taste and stir / flip mixture gently while cooking for 5 minutes.
- If the beans start to stick, add a little water.
- Add cooked kale.
- Add a little water to make a small amount of thick sauce.
- Cover with a lid and simmer for 5 minutes or until ready to serve.
- Also very good made a head and reheated.
- It will keep for a week.
More about "smoky summer beans and greens a1 food"
SMOKY BEANS AND GREENS IN TOMATO BROTH - FOOD & WINE
From foodandwine.com
5/5 (2)Total Time 35 minsServings 4
- Heat 2 tablespoons of the oil in a large pot over medium. Add onion, and cook, stirring often, until translucent, about 5 minutes. Add garlic and sun-dried tomatoes, and cook, stirring occasionally, until aromatic, about 2 minutes. Add collard greens, and cook, stirring often, until greens just start to wilt, about 2 minutes. Stir in vegetable broth, tomato paste, smoked paprika, salt, and crushed red pepper, and bring to a boil.
- Reduce heat to medium-low, and cook until collard greens are tender, about 10 minutes. Add beans to collard greens mixture pot; cook, stirring occasionally, until beans are heated through, about 5 minutes.
- Melt 1 tablespoon of the butter with 2 tablespoons of the oil in a large skillet over medium. Add 2 bread slices to skillet, and cook until crisp and golden brown, about 2 minutes per side. Repeat with remaining 2 tablespoons oil, 1 tablespoon butter, and 2 slices of bread.
- Divide collard greens mixture among 4 serving bowls. Top with shaved Parmesan, and serve with crispy bread.
SMOKY BEANS & GREENS TACOS WITH AJI VERDE - PINCH OF YUM
SMOKY GREENS AND BEANS RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (3)Total Time 30 minsServings 4
SWEET AND SMOKY SKILLET BEANS AND GREENS - THE …
From theveganatlas.com
SMOKY SAUTéED CAULIFLOWER WITH GREEN BEANS, TAHINI
From thefirstmess.com
THESE SMOKY BEANS WITH SOFRITO ARE THE BEST I'VE TRIED
From foodandwine.com
SMOKY BUTTER BEANS & GREENS - BBC GOOD FOOD …
From bbcgoodfoodme.com
DAVID TAMARKIN'S SMOKY BEANS AND GREENS ON TOAST
From markbittman.com
SMOKY TANGY GREENS AND BEANS RECIPE | BON APPéTIT
From bonappetit.com
SMOKY AND CREAMY WHITE BEANS WITH GREENS | THE FIRST …
From thefirstmess.com
CAFE TORINO & BAKERY - 62 PHOTOS & 180 REVIEWS - YELP
From yelp.com
162 Yelp reviewsLocation 388 Waterloo St Warrenton, VA 20186
CAN THE WILDFIRE PARTICLES GET INTO THE SOIL AND OUR FOOD?
From news.extension.uconn.edu
FIESTA AZTECA - 49 PHOTOS & 38 REVIEWS - YELP
From yelp.com
DENIM AND PEARLS RESTAURANT: MENU
From denimandpearlsrestaurant.com
30 DIABETIC-FRIENDLY LEMON RECIPES | TASTE OF HOME
From tasteofhome.com
28 BEST SUMMER COOKOUT SIDE DISHES - FOOD.COM
From food.com
SPICY AND SMOKY GREEN BEANS - THE COOKING JAR
From thecookingjar.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love