WHITE OR PINK BEANS WITH BEET GREENS AND PARMESAN
If you use white beans for this savory dish, the beet greens will infuse them with a lovely pink hue. Even more standout is the savory/umami flavor that the Parmesan rinds impart. Parmesan rinds will keep for months. Wrap them in foil and keep in the freezer. They add great depth of flavor to vegetarian soups and stews.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 2h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring often, until the onion is tender, about 5 minutes, and add the garlic. Cook, stirring, until it is fragrant, 30 seconds to a minute. Drain the beans and add to the pot, along with 6 cups water (or enough to cover the beans by at least an inch) and the bouquet garni. Bring to a gentle boil, add salt to taste, cover and simmer 1 1/2 to 2 hours, until the beans are soft and fragrant. Taste, adjust salt, and add pepper. Remove the bouquet garni.
- Stir in the beet greens and simmer 5 to 10 minutes. Serve in wide bowls and pass freshly grated Parmesan for sprinkling.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 1268 milligrams, Sugar 2 grams
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THE GENERAL
[email protected]This dish is a great way to use up leftover beans and beet greens. It's also a great way to get your kids to eat their vegetables.
Nadeem Saab
[email protected]I would definitely recommend this recipe to others. It's a delicious and healthy dish that's easy to make.
Arham King
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Ramona Martin
[email protected]I'm not a vegetarian, but I really enjoyed this dish. It's a great way to get a healthy dose of protein and fiber.
isaiah martin
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the beans and beet greens.
Maja Sekulic
[email protected]I made this dish exactly as the recipe said, and it turned out perfectly. The beans and beet greens were cooked perfectly, and the Parmesan cheese added a delicious flavor.
Vega Bwoy
[email protected]This is a delicious and healthy dish. I love that it's packed with protein and fiber.
Kamala Kumari Mathi
[email protected]I'm not a huge fan of beet greens, but I really enjoyed this dish. The bitterness of the greens was balanced out by the sweetness of the beans and the saltiness of the Parmesan cheese.
Aakriti Rai
[email protected]This recipe is a great way to use up leftover beans. I always have a can of beans in my pantry, so this is a quick and easy meal to make.
Agnes Moshidi
[email protected]I made this dish for a potluck, and it was a big hit! Everyone loved the unique flavor combination.
Maxamed Xusain
[email protected]This was my first time cooking with beet greens, and I was pleasantly surprised! They have a slightly bitter flavor that pairs well with the beans and Parmesan cheese.
Demeke Shewangizaw
[email protected]I love this recipe! It's so easy to make and always turns out delicious. The beans and beet greens are always cooked perfectly, and the Parmesan cheese adds a nice touch of flavor.
Nahid Gaji
[email protected]This dish was a hit with my family! The beans and beet greens were cooked perfectly, and the Parmesan cheese added a delicious nutty flavor. I will definitely be making this again.