Looking for something delicious and easy that most people will eat? Try my new Everybody's Happy Bean-and-Green Stew. It's gluten free, vegetarian, vegan, fat-free, and cholesterol-free. The black beans masks the bitterness of the greens, so supertasters like it. Know someone who is cutting back on sodium? Replace the salt with a little orange zest. Cook for someone who is trying to lose weight? Let them fill up on this low-calorie, high-fiber dish to help them resist other temptation.
All the ingredients are so thrifty that even the organic version is wildly affordable. CSA subscribers like it because it uses up the greens that just don't stop coming. Cooks like that it is a crowd-pleaser and that it is a snap to make in a slow cooker. Even fancy guests will like it served it as shown above. I ladled the beans on microwaved organic sweet potatoes, then garished with homemade cashew cream. The fresh spring salad is made from butterhead lettuce, beet greens, spinach, and spring onion. The salad dressing is a sorghum twist on my honey-mustard dressing.
Active time: 15 minutes. Total time: 3 hours 15 minutes.. Yield: 10 servings.
- 1 pound dried black beans (454 grams)
- 3 bay leaves
- 1 1/2 teaspoon salt
- 6 cups water
- 3 cloves garlic, minced
- 1 bunch rainbow chard (about 7 ounces)
- 1 onion
- 2 teaspoons smoked paprika
- Pick over beans, throwing out any small, wrinkled beans, stones, or twigs. Rinse well and put in a slow cooker with bay leaves, salt, and water. If you have time, let beans soak for up to twelve hours before cooking.
- Add garlic, onion, and paprika. Cook soaked beans on high for about three hours or on low for about seven hours until beans are nearly tender. Unsoaked beans will take about an hour longer.
- Chop cut any wide chard stems in half length-wise, then cut stems into ½-inch lengths. Cut chard leaves into strips about ¼ inch by 2 inches long. Stir into beans and cook until beans and vegetables are tender, about 45 more minutes. Remove bay leaves.
- Serve hot in a bowl as soup or over baked sweet potatoes, brown rice, or quinoa. Keeps refrigerated for up to a week and frozen for at least a year.