There comes a point in life where I just don’t want to create anymore and with that I crave simple foods. I want comfort. I want simplicity. I want cheap. Nothing says all these things better than a recipe with beans & greens.
Not only are beans really good for you and inexpensive but they can be quite beautiful and stunning, especially some of the new/old heirloom varieties that are coming back. Just look at these beans below, gorgeous little gems!
Whether you are looking for a recipe that will take your frazzled mind through the week or you are looking to feed a ravenous family on the cheap, you need to try this delicious one-pot wonder. Get your beans and spices from the pantry and then head out to your local farmers market to grab some nice sausage and a fresh bunch of greens. Look! Beans & greens are now a summer dish!!! Don’t forget the mustard. It is truly the secret here.
One major tip before I leave you.
Some of you are giving me the squirrely eye and I know why. Beans, beans, the magical fruit…..yes….but they make you…you know. 😉
Soaking and draining the water off of the beans works exceptionally for reducing gas causing components in the bean. Different beans also have different levels of such compounds and I have found the pinto bean family to bother my stomach the least. If you have series issues, I highly recommend a digestive enzyme such as this. It has helped me reconcile both the bean as well as milk to my life. Living without this frugal wonder would be so drastically saddening.
Beans & Greens w/Sausage
inspired by this recipe in the New York times
- 1 pound of dried beans such as pinto (I have mad love for these beans. Both the Rio Zape and Good Mother Stallard are great bean “splurges.”)
- 1 bunch of collard greens/kale or chard
- 1 pound of spicy italian sausage (chicken sausage works if looking for healthy options)
- 1 large onion, chopped roughly
- 3 cloves garlic
- 4-5 cups of chicken stock
- 3 sprigs of thyme (fresh or 1 Tbsp dried)
- 1 tsp brown mustard seed
- 1 tsp caraway seed
- 1 Tbsp dijon, german or other savory mustard
- salt, pepper
1. Place beans in a bowl covered in water overnight. Drain in morning and refresh water. Drain again before use.
2. In a dutch oven, saute the onion with a bit of oil until soft. Add garlic, mustard seed, caraway seed and thyme and saute until the spices pop and garlic is aromatic. Do NOT overcook the garlic. Burnt garlic will ruin the dish. Hence, we put it in after onions have moved along nicely.
3. Add in the sausage and cook for a minute or two until edges are browned but not until cooked through. You want the sausage to ooze its juices and flavor the dish.
4. Add in chicken stock and beans. Bring to boil.
5. Lower heat and cook on low for 1 hour with cover on.
6. After 1 hour is up, add in greens and add salt and pepper to taste. Stir. Cook for about 1 -1 1/2 hours or until beans are soft. You may need to add water if they chicken stock levels get low so the beans do not burn. Don’t panic if you need to do this. All good.
7. Swirl in mustard, taste again and add salt and pepper to your liking.
Best served with a loaf of crusty bread.
*If you have a pressure cooker, this recipe can be done in 45 minutes. Mine has been a magical savior and reduces energy consumption in that it takes far less electric to cook these beans than 2 hours of gas on the stove. Do sauteing in pressure cooker and then set the time for 45 minutes. Lay back and have a glass of wine while the awesomeness does its thing.