Spicy Beans and Greens

I made this on a gray, rainy Sunday afternoon and it filled the kitchen with such a great warm coziness. And the pot liquor that comes off the garbanzo beans…it’s like gravy. It’s so thick and hearty. We didn’t eat all this in one sitting of course, but froze a few servings and had the rest for lunches. It’s a really healthy dish too, I definitely think we’ll be making this again soon!

spicy beans and greens~the comyn space

Serves 8-10

You’ll Need:
1 pound garbanzo beans, soaked overnight and drained
1/4 cup olive oil
1 tsp crushed pepper (I ended up about 1/2 tsp more, we like it spicy!)
4 garlic cloves, thinly sliced
1 large onion, thinly sliced
4 celery stalks, thinly sliced
1 1/2 tsp dried rosemary or 1 fresh sprig
1 Parmesan rind, plus more for servingsalt and freshly ground black pepper
1 bunch mustard greens or kale, stems removed and coarsely chopped
1 bunch flat leaf spinach, coarsely chopped
2 cups arugla
juice of one lemon

spicy beans and greens~the comyn space

Heat olive oil in the bottom of a large stock pot over medium heat. Cook garlic and crushed red pepper until it starts to softened, about 2-4 minutes, taking care not to burn the garlic.

Add in onion, celery and rosemary and season with salt and black pepper. Cook for 8 to 10 minutes until the onion is soft and almost translucent, stirring often.

Add in Parmesan rind (you can leave this out for a vegan option, but I think it adds a certain creaminess this dish needs), garbanzo beans and 10 cups water. Bring to a boil and then reduce to a simmer.

Let cook for 3 to 4 hours, until beans are beginning to fall apart. Add more water if necessary, or pop a lid on to keep the ‘gravy’ from evaporating completely away.

Mix in mustard greens, spinach and arugula. Stir until greens are wilted. Squeeze the lemon juice into the greens, season with salt and pepper. Serve with shaved Parmesan.

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