Pinto Beans and Winter Greens Bowl
Winter greens are gently cooked in a seasoned bean cooking liquid for a brothy, comforting meal in a bowl.
- 1 lb. dried pinto beans, picked over and rinsed (2½ cups)
- 2 Tbs. coconut oil
- 1 small onion, finely chopped (1 cup)
- 4 cloves garlic, minced (4 tsp.)
- 1 red jalapeño chile, minced
- 6 cups winter greens such as kale, chard, or collards, thinly sliced into chiffonade
- 1 cup cilantro leaves, minced, for garnish
- 1 cup fresh parsley leaves, minced, for garnish
- 3 limes, cut into wedges, for garnish
1. Soak beans 8 hours or overnight in large bowl with 2 qt. water and 1 1/2 Tbs. salt. Drain, and rinse well.
2. Set rice cooker setting to “sauté” (or similar), and preheat 2 to 3 minutes. Add coconut oil, and heat 1 minute more. Add onion, garlic, and jalapeño, and sauté 3 to 4 minutes, or until vegetables are softened.
3. Adjust rice cooker setting to “slow cook” (or similar). Pour in soaked beans and enough water to cover beans by 1 inch (about 6 cups). Cover, and cook 3 to 4 hours, or until beans are tender and cooked through.
4. Fold in greens 1 handful at a time. Cover, and cook 10 to 15 minutes more, or until greens are bright green and tender. Serve garnished with cilantro, parsley, and lime wedges.
January/February 2014 p.46