Thursday, February 5, 2009

Garlic Lover's Beans and Greens

Today I cooked a little over a pound of white beans, so that I could make Beans and Greens. I'll use the rest of the beans later in the week when I make Pasta Fagioli.

Garlic Lover's Beans and Greens

2 large yellow onions, chopped
2 tablespoons of minced garlic
2 tablespoons extra virgin olive oil
3 cups cooked white beans
1 and a half cups vegetable broth
1 bunch Swiss chard, washed, stems removed, leaves cut into pieces
1/2 teaspoon red pepper flakes
Salt to taste

1. Bring an inch of water to a boil in a large soup pot. Add the chopped onions and poach them in the water until tender, adding more water if necessary. (NOTE: I never saute vegetables in olive oil but instead cook them in water before adding the oil. That's because olive oil retains more of its healthful properties if it's not heated above the boiling point of water. It's important, however, not to end up with a soupy mess, so don't add more water than you need to cook the veggies.)
2. Add the garlic and olive oil (and a little more water if needed); cover and cook gently for five minutes.
3. Add the rest of the ingredients, cover, and simmer until the greens are tender.
Makes four servings.

I suppose some people might not want to use so much garlic (though I can't imagine why), but this somewhat soupy version of beans and greens smells wonderful. Hearty, healthy, and vegan.

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