Combine two nutritional powerhouses into one dish and you’ve got Beans and Greens! When you take a look at foods rich in antioxidants and fiber, both beans and greens top the lists. I like pressure-cooking both together. You can use pretty much any variety of beans but I find kale and collards hold up best in the pressure cooking process. Lighter greens, like spinach and chard, kind of disintegrate in the pot.
Warning- the finished product is not usually as beautiful as my image here. I used yellow eyed beans and was particularly impressed by how lovely they were.
Simple Beans and Greens
1 lb. dry beans*
1 bunch fresh greens or 1 pkg. frozen greens (chopped) **
2 Tbsp. olive oil
1-2 Tbsp. sea vegetable***
1-3 tsp. seasoning****
when done: add ¾ tsp. sea salt
Soak beans overnight. Drain beans then add to a pot with greens, sea vegetable, olive oil, seasonings and water (if using a pressure cooker- just add enough water to cover ingredients, if preparing in a regular pot, add about twice as much water as ingredients, 5-6 cups). Cook on stovetop or with pressure cooker according to length of time recommended for the bean you have chosen. When done (beans and greens will be quite tender), gently mix in sea salt.
* black-eyed peas, pintos, cranberry beans, black turtle beans , baby limas, etc.
** try kale, collards, and other varieties of greens
*** wakame, kombu, dulse are some good choices
**** try Cajun, Indian or another favorite seasoning blend or ¼ tsp. each: sage, thyme, poultry seasoning
Enjoy playing around with the endless variations and versions!