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Spicy Beans and Wilted Greens Stew - Tomato Envy : Tomato Envy

Spicy Beans and Wilted Greens Stew

October 31, 2015 | By | Reply More

spicy beans and wilted greens stew

A warming dinner to enjoy outside on a crisp fall night.

What do you do to celebrate your wedding anniversary when when both of you are super-busy and generally not fond of ritual and gift-giving? Well, our 6th wedding anniversary was just last weekend and to celebrate it, we took a few hours one Sunday to take a drive and leaf peep. We ended up at one of our favorite outdoor bars sipping splits of crisp champagne and listening to groovy reggae.

Mr. President just started a new job and he has been so busy working long days, even on the weekends. My professional endeavors are keeping me busier than usual and then there’s the garden. I’ve been tending fall crops, putting the rest of the garden to bed for the winter and cutting back shrubs and perennials. It’s not like me to not take time to stop and cherish the beauty unfolding all around in nature this time of year. That’s why I suggested a short break from our work to enjoy the view and each other’s company on the anniversary of the best day of my life.

Before we left for the day, I made this comforting, warming stew so we could return home to a perfect fall dinner to enjoy al fresco. Just because summer’s over doesn’t mean I’m ready to pack up the outdoor dining room for the year. We wear sweatshirts, bring out our dedicated outdoor blankets and even fire up our patio propane heater if needed to enjoy the fall colors of our yard over a leisurely dinner.

This recipe is adapted from Bon Appetit and puts the spotlight on zesty leafy greens that thrive in the fall garden. Any extra stew will freeze beautifully for another time. Unless you are a strict vegetarian, I recommend using the optional anchovy as it adds tons of flavor to the finished dish. As for the Parmesan rind, you can buy these in better grocery stores, but we save them when we finish with a block of cheese because they are great for flavoring stocks of all kinds.

My favorite source for the best dry beans ever is Rancho Gordo Heirloom Beans. If you think all beans look and taste the same, you’re in for an eye-opening experience when you shop their online store. For this recipe, I used Rancho Gordo’s cassoulet beans, but any small white bean or even chickpeas will work.

spicy beans and wilted greens stew

Lacinato or Tuscan kale from my garden

Ingredients (Serves 6)

1/4 cup plus 1 Tbsp. olive oil, plus more for serving

4 oil-packed anchovy filets, drained (optional)

4 dried chiles de arbol or 1 tsp. crushed red pepper flakes

4 garlic cloves, thinly sliced

1 large onion, thinly sliced

4 celery stalks, finely chopped

1 sprig rosemary

Kosher salt and freshly ground pepper

1 Parmesan rind, plus shaved Parmesan for serving

1 pound dried small white beans or chickpeas, soaked overnight, drained and soaking liquid reserved

1 large bunch kale or mustard greens, ribs and stems removed and leaves coarsely chopped

1 large bunch or bag of spinach, trimmed and coarsely chopped

4 packed cups fresh arugula, divided

2 tsp. fresh lemon juice

1 spicy beans and wilted greens stewStep one:

1/4 cup olive oil

4 oil-packed anchovy filets, drained

4 dried chiles de arbol or 1 tsp. crushed red pepper flakes

4 garlic cloves, thinly sliced

1 large onion, thinly sliced

4 celery stalks, finely chopped

1 sprig rosemary

Kosher salt and freshly ground pepper

Heat 1/4 cup olive oil in a large pot or Dutch oven over medium heat. Cook and stir anchovies along with chiles and garlic until garlic is soft and anchovy is dissolved, about 4 minutes. Add onion, celery and rosemary sprig. Season with a little salt and pepper. Increase heat to medium-high and cook for about 10 minutes or until onion is soft and golden brown.

follow url Step two:

1 Parmesan rind

1 pound dried small white beans or chickpeas, soaked overnight, drained and soaking liquid reserved

1 large bunch kale or mustard greens, ribs and stems removed and leaves coarsely chopped

1 large bunch or bag of spinach, trimmed and coarsely chopped

4 packed cups fresh arugula, divided

Add Parmesan rind. Add enough water to your reserved bean soaking liquid to equal 10 cups and add to the pot. Stir in the beans. Bring to a boil and then reduce heat to a simmer. Cook for 3-4 hours or until beans are soft and beginning to fall apart. Add more water in small amounts during the cooking process only if needed. When beans are soft, lightly crush some of them with the back of a wooden spoon or potato masher to give the stew a creamy consistency.

Gradually mix in the kale or mustard greens, spinach and half of the arugula. Stir until wilted and then add more until all the greens are incorporated.

http://skookumcycleandski.com/?q=virginia-loans-no-credit-check spicy beans and wilted greens stewStep three:

1 Tbsp. olive oil

4 packed cups fresh arugula, divided

2 tsp. fresh lemon juice

Toss the remaining arugula with the remaining tablespoon of olive oil and the lemon juice. Season the arugula with a little salt and pepper. Serve the spicy beans and wilted greens in bowls. Top each serving with the lemony arugula, a few shavings of Parmesan cheese and a thin drizzle of good olive oil. Also serve with additional red pepper flakes, if desired.

We dip big chunks of crusty French baguette in this stew and enjoy with a generous pour of robust red wine.

 

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