Tuesday, June 3, 2014

Spicy beans and greens

1 cup white beans, soaked 6-8 hours (or use a can)
2 cups chicken stock
2 T bacon grease (and a couple slices of bacon)
1/2 red bell diced
1/2 yellow bell pepper diced
1/2 poblano pepper (or jalapeno), diced
1 medium onion, diced
2 cups chopped greens (mustard, collard, kale, etc.)
5-7 cloves garlic, minced
crushed red pepper flakes, to desired heat level
cilantro
 
Cover beans with unseasoned water and cook until tender, about 1 hour. If using a can of beans, omit this part. Drain any excess water and add chicken stock and bring to a simmer. Season with salt and pepper and let it cook on low while preparing veggies. Sauté peppers and onions in bacon grease just until softened. I just use the pan and grease leftover from cooking 12 oz. uncured bacon. Add to beans and keep simmering. Sauté garlic, red pepper flake and greens for about 10 minutes to allow the greens to absorb flavors (you may need a bit more grease or oil). Add to beans and keep simmering. At this point, it can be a soup to accompany cornbread, etc. If a side dish is desired, let simmer uncovered until it reaches a thick consistency. Keep in mind it gets spicier and saltier as it reduces. Taste often and season with S&P accordingly. Add crumbled bacon and fresh cilantro. Makes a great replacement for baked beans alongside sliders and coleslaw.  

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