Stewy White Beans

 Stewy White Beans
Sang An
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preparation
20
minutes
cooking
20
minutes
Serves 6-8

Ingredients

2
tablespoons
olive oil
2
small shallots, finely chopped
2
cloves garlic, finely chopped
1
pound
mustard greens or kale, stems removed and leaves sliced into 1-inch strips
juice from 1 lemon
2
teaspoons
light brown sugar
1
bay leaf
1/4
teaspoon
red pepper flakes
1
14.5-ounce can vegetable broth
1
28-ounce can whole or diced tomatoes, undrained
1
15-ounce can white beans, drained
1 1/2
teaspoons
kosher salt
1/2
teaspoon
black pepper

Directions

  1. Heat the oil in a large pot over medium-low heat. Add the shallots and cook for 4 minutes. Add the garlic and greens and cook, stirring frequently, until the greens begin to wilt, 3 to 5 minutes. Add 1 tablespoon of the lemon juice, the brown sugar, bay leaf, red pepper, broth, and tomatoes and their juices. Bring to a boil. Reduce heat and simmer gently until the greens are tender, about 15 minutes.
  2. Add the beans and cook for 5 minutes. Remove and discard the bay leaf. Season with the salt, black pepper, and (if desired) the remaining lemon juice.

 

Sara Quessenberry and Rori Trovato
October 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 31 %
  • Fat 5 g
  • Sat Fat 0 g
  • Cholesterol 0 mg
  • Sodium 665 mg
  • Carbohydrate 19 g
  • Fiber 6 g
  • Sugar 8 g
  • Protein 8 g
What does this mean? See Nutrition 101.

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