Beans and vegetables Beans and vegetables On days when I’m too busy to form a single compelling thought about what’s for dinner, I can still hold on to a simple phrase: beans and, you guessed it, veggies.
In its simplest form, it guarantees reliable sustenance. I usually have a container of homemade beans in my fridge (and if not, there’s always a can of beans in my pantry). As for veggies, they can be anything: collard greens, kale, chard, cabbage, endive … even old-fashioned spinach. And if I have my beans and veggies covered, I can rest easy, because dinner is just steps away. Here’s how this little ditty goes:
Saute your aromatics and greens
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Of course, you have to start with an onion. Slice it up and sauté in olive oil until softened, then add the garlic and risk the disapproval of your friends by adding a few slices of sun-dried tomatoes; deliver a concentrated hit of umami. Add the sliced vegetables and cook until just tender.
Add the broth, tomato paste, and seasonings
Now is the magic moment when a stir fry turns into a stew. Add vegetable broth (Better Than Bouillon or something similar works A-OK), smoked paprika, tomato paste, and red pepper and salt flakes. Simmer to make things familiar and to soften up those veggies; your kitchen probably smells pretty delicious right now.
Simmer the beans, then dress to impress
Now that you’ve created this delicious broth, it’s the perfect time to add the cooked beans and let them simmer a bit to soak up all that flavor. Serve your beans and veggies in shallow bowls and top with grated parm, a drizzle of olive oil, a fried egg, or all three, and don’t forget the crusty bread on the side. Try this dish once and you won’t forget the beans and veggies either.
Get the Recipe: Smoked Beans and Vegetables in Tomato Broth