Greens and Beans: an awesome winter stew

One of the many reasons this stuff is awesome is that you can make it at the beginning of the week and it lasts forever. It makes about 8 servings, and since there’s no meat in it, it will stay good for a couple weeks. So basically you only have to cook once and you have a healthy, warm, tasty, filling meal for like ever. THERE’S THAT EFFICIENCY AGAIN.

OK so here is what you need to make this. First in a photo:

Buy these items.

Buy these items.

And now in a list:

  • 2lbs chopped washed collard greens
  • 3 or 4 tablespoons olive oil
  • 30oz black beans (do not drain any beans)
  • 16oz red kidney beans*
  • 16oz cannelloni beans*
  • 2 cups chopped carrots
  • 2 cups chopped celery
  • 2 cups chopped onion
  • 4-6 cloves of garlic, chopped
  • 6 teaspoon black pepper
  • 6 shakes crushed red pepper
  • 6-8 paprika shakes
  • 4 nutmeg shakes
  • 1 teaspoon salt
  • 1/4 cup dark chili powder
  • dash of smoked paprika
    *(Or chili beans, great white beans, white kidney beans, navy, etc. Just some beans.)

Put the olive oil, garlic, carrots, celery, and onion in a huge pot and saute until tender (like 5 minutes or so). Also, note that this is a big stew, and pretty much nothing needs to be exact, so if you have some extra carrots you need to get rid of, throw it in. NO BIGS Y’ALL. See? Cooking is so easy.  Here is a photo of some stuff in a pot.

Chopped stuff in a pot.

Chopped stuff in a pot.

Now that your vegetables are all tender and stuff, add all of the beans (remember don’t drain the cans) plus some water, which you can use to rinse the cans and get all the beans out.  It probably ends up being about a 16oz can of water? Again, no need to be exact.  Want a soup? Add like 4 cans of water. (just kidding, don’t do that). After adding the beans and water, add all of the spices (again, not exact, I use “shakes” instead of real people measurements). Here’s what it’ll look like now:

Put beans and spices in it.

Put beans and spices in it.

Turn up the heat and let that come to a boil.

While that’s happening it’s time to handle your greens.  Now, I had never cooked with these before and was surprised to find they’re effing huge, and dirty.  Make sure you double rinse these. Here is how big they are.

Collard greens are huge.

Collard greens are huge.

Chop the greens into chunks (like you’re making a salad, that size) and gradually add them to the boiling beans. Don’t be scared to throw the big stems in, they’ll soften.

Stir in those greens.

Stir in those greens.

Bring to a boil again and then simmer covered for 20 – 30 min, stirring occasionally. Basically it’s done when the big stems are tender. It’ll look like this:

Eat this now.

Eat this now.

Then eat the shit out of it because it is SO GOOD FOR YOU.

Beans are:

  • high in fiber, which makes us feel fuller sooner, and for longer. It also makes your body absorb less fat. We like fiber.
  • high in lean protein, which we’ve talked about before.
  • low in calories
  • low in saturated fat

Collards greens are:

  • high(ish) in protein (3g in a half cup is high for a vegetable)
  • high in fiber
  • high in vitamin C, an antioxidant that keeps your immune system healthy
  • high in vitamin A, which makes your eyesight supagood.

Did you work out today and are feeling like you need a little extra protein? First of all good for you, working out is the best. Second of all, I have a tip for you! Put an over easy egg on top of this. It really “elevates the dish” and adds some more lean protein in there for you.

You can also use this as a side for baked chicken. I like to just eat it plain out of a bowl, cause it is real damn tasty.

Try this!

  1. Bess said:

    Hey Brit! Great recipe! I just made it and added ground chicken and used chicken stock instead of water (and added some extra water), but I am excited to have the leftovers! Thanks!

    • Awesome! That sounds tasty. And if you get bored with leftovers, you can always get some multi-grain wraps and have a really messy burrito.

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