Description
A wholesome and flavorful dish featuring tender stewed beans and mixed greens seasoned with smoked paprika and garlic, complemented by tangy pickled red onions for a vibrant finish. Perfect for a nutritious, satisfying meal ready in just 35 minutes.
Ingredients
Scale
Beans and Greens
- 2 cups cooked beans (any variety)
- 4 cups mixed greens (kale, spinach, or collard greens)
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pickled Red Onions
- 1 tablespoon vinegar
- 1 red onion, thinly sliced
Instructions
- Sauté Aromatics: In a pot, heat olive oil over medium heat and sauté the diced onion and minced garlic until they become translucent and fragrant, about 3-5 minutes.
- Add Spices: Stir in the smoked paprika, salt, and black pepper to evenly coat the aromatics and release their flavors.
- Cook Beans and Greens: Add the cooked beans and mixed greens to the pot, stirring to combine. Cook until the greens have wilted and everything is heated through, around 5-7 minutes.
- Prepare Pickled Onions: In a separate bowl, combine the vinegar with the thinly sliced red onion. Let them marinate while the beans and greens cook, allowing the onions to soften and develop a bright, tangy flavor.
- Serve: Plate the stewed beans and greens and top generously with the tangy pickled red onions for a fresh contrast of flavors.
Notes
- Use any cooked beans you prefer or have on hand – black beans, cannellini, or pinto work well.
- Adjust the amount of vinegar for the pickled onions based on your preferred tanginess.
- This dish is excellent served over cooked rice or with warm crusty bread.
- For added protein, consider topping with crumbled feta or a fried egg.
- Leftovers keep well refrigerated for up to 3 days.
