Beans and Greens of Provence |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This recipe was in the newspaper and came from a restaurant here in Atlanta. It is so very tasty. It is a really hearty vegetarian dish that everyone will love. Ingredients:
1/4 cup olive oil |
1 cup diced onion |
1 tablespoon minced garlic |
8 cups chicken stock or 8 cups vegetable stock |
1 (14 1/2 ounce) can crushed tomatoes |
1/4-1/2 teaspoon red pepper flakes |
1/2 teaspoon salt & pepper |
3/4 teaspoon herbes de provence |
2 (15 ounce) cans great northern beans |
2 (15 ounce) cans black beans or 2 (15 ounce) cans kidney beans |
1 bunch kale or 1 bunch turnip greens, cut into 2 inch pieces and washed and dried |
fresh grated parmesan cheese |
cooked brown rice |
Directions:
1. Heat oil in large Dutch oven over medium heat.
2. Add onions and cook until soft.
3. Add garlic and cook stirring constantly, until garlic just begins to brown.
4. Add the stock, tomatoes, red pepper flakes, salt& pepper, herbs de provence, and great northern and black beans.
5. Bring to a boil and reduce heat to low and simmer 30-45 minutes.
6. Add greens and cook until tender, another 15-20 minutes.
7. Serve over brown rice and sprinkle with Parmesan cheese.
8. I like it with black beans because I don't really like kidney beans, but if you like kidney beans that is what the original recipe called for.
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