Ingredients
Scale
- 1 cup dried beans (such as black beans or kidney beans)
- 4 cups greens (such as kale or collard greens)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 2 cups vegetable broth
- Salt and pepper to taste
- 1 cup pickled red onions (for topping)
Instructions
- Rinse the dried beans and soak them overnight in water.
- Drain and rinse the beans, then cook them in a pot with vegetable broth until tender.
- In another pan, heat olive oil over medium heat and sauté onions until translucent.
- Add garlic and smoked paprika, cooking for an additional minute.
- Add the cooked beans and greens to the sautéed mixture, seasoning with salt and pepper.
- Simmer until the greens are wilted and flavors are combined.
- Serve hot and top with pickled red onions.
Notes
- For added flavor, consider using different herbs and spices.
- This dish can be made vegetarian or vegan depending on the broth chosen.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: stewing
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg