BEANS AND GREENS OF PROVENCE

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This recipe was in the newspaper and came from a restaurant here in Atlanta. It is so very tasty. It is a really hearty vegetarian dish that everyone will love.

Provided by Babs in Toyland

Categories     Vegetable

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/4 cup olive oil
1 cup diced onion
1 tablespoon minced garlic
8 cups chicken stock or 8 cups vegetable stock
1 (14 1/2 ounce) can crushed tomatoes
1/4-1/2 teaspoon red pepper flakes
1/2 teaspoon salt & pepper
3/4 teaspoon herbes de provence
2 (15 ounce) cans great northern beans
2 (15 ounce) cans black beans or 2 (15 ounce) cans kidney beans
1 bunch kale or 1 bunch turnip greens, cut into 2 inch pieces and washed and dried
fresh grated parmesan cheese
cooked brown rice

Steps:

  • Heat oil in large Dutch oven over medium heat.
  • Add onions and cook until soft.
  • Add garlic and cook stirring constantly, until garlic just begins to brown.
  • Add the stock, tomatoes, red pepper flakes, salt& pepper, herbs de provence, and great northern and black beans.
  • Bring to a boil and reduce heat to low and simmer 30-45 minutes.
  • Add greens and cook until tender, another 15-20 minutes.
  • Serve over brown rice and sprinkle with Parmesan cheese.
  • I like it with black beans because I don't really like kidney beans, but if you like kidney beans that is what the original recipe called for.

Sahed Rahman
s.r95@hotmail.fr

I love that this recipe is so easy to make. It's perfect for a weeknight meal when I don't have a lot of time to cook.


saeed alawi
saeed_alawi@yahoo.com

This dish is a great way to get your daily dose of vegetables. It's packed with nutrients and flavor.


Maryam Auwal
m.a17@gmail.com

I'm a vegetarian and I'm always looking for new and exciting recipes. This one definitely fits the bill!


Gabriel Gutierrez
ggutierrez@yahoo.com

This dish is so versatile! I've made it with different types of beans, greens, and herbs and it's always delicious.


Fairy Fairy
f.f@yahoo.com

I'm not sure what I did wrong, but my dish turned out way too salty. I think I'll try it again with less salt next time.


JORGE MELTON
m.jorge@gmail.com

I used dried beans instead of canned and it took a bit longer to cook, but the flavor was worth the wait.


Louise Washington
washingtonl@aol.com

I made this dish in my slow cooker and it turned out perfectly. So easy and convenient!


nelisa nongwe
nelisa-n87@gmail.com

This was my first time cooking with escarole and I was pleasantly surprised. It had a slightly bitter flavor that paired well with the beans.


Asick Hassan
hassan13@yahoo.com

I'm not a big fan of beans, but I really enjoyed this dish. The greens and herbs really balanced out the flavor.


Nananj Nums2qh122
nums2qh122@yahoo.com

Great base recipe! I added some diced tomatoes and a bit of chili powder to give it a Southwestern flair. Turned out amazing!


Oslo Lin
oslo-lin@yahoo.com

The beans were a bit undercooked for my liking, but overall the dish was tasty and satisfying.


AUMA MERCY
m.auma61@gmail.com

This dish was a bit bland for my taste. I think it could have used more seasoning or a more flavorful broth.


Drew S
d@aol.com

Great recipe! I made it for a potluck and it was a hit. Everyone loved the combination of flavors.


Humayra AHMED
ha@gmail.com

Loved the simplicity of this dish. The fresh ingredients really shone through. Will definitely be a staple in my kitchen.


Mr MAFIA
m_mr11@yahoo.com

Easy to follow recipe that yielded delicious results. The beans and greens were perfectly cooked and flavorful. I will definitely be making this again!


Ray graham
graham-ray@hotmail.com

This dish was an absolute delight! The flavors of the beans, greens, and herbs blended perfectly, creating a harmonious and satisfying meal. I especially loved the addition of the crispy shallots, which added a nice textural contrast.


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