Happy New Year!
January means fresh opportunities to take care of our health inside and out, and beans and greens might be one of the best ways to make impressive strides toward these goals.
Here’s my truly delicious Winter Beans and Greens, served over creamy mashed potatoes. It’s so yummy, you might want this for breakfast, lunch, and dinner, and I’m only partly kidding.
Super. Good. Food.
Show your family how easy it can be to eat well. Use whole plant-based foods to make budget-friendly, healthy meals in a snap. I actually found all of these ingredients at Trader Joe’s recently, including pre-washed baby kale, and the already-cooked black-eyed peas.
Even the most dubious will be impressed with this very simple, yet hearty, and very flavorful meal.
SPICY BLACK-EYED PEAS AND BABY KALE
1 large sweet onion, diced
1 large shallot, diced
2 or 3 stalks celery, diced
1 14-ounce can diced tomatoes
1 cup vegetable broth
2 cups pre-cooked black-eyed peas (or 1 15-ounce can, drained and rinsed)
3/4 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/8 (to 1/4) teaspoon ground cayenne pepper (use more or less to taste)
1 1/2 teaspoons kosher salt, or to taste
1/2 teaspoon coarsely ground black pepper, or to taste
4 cups of raw baby kale, chopped
Heat a large pot over high heat. Add the onion, and dry sauté until the onion becomes translucent. Sprinkle a little bit of water as needed to prevent sticking to the pan. Add shallot, and celery, and continue to sauté vegetables until golden.
To the sautéed vegetables, add tomatoes, broth, cooked black-eyed peas, and seasonings. Combine well. Toss the kale on top.
Bring mixture to a boil, then cover and reduce heat. Simmer together for 20 to 30 minutes, or until vegetables are all very tender. Remove lid and continue to simmer for a few minutes more, to reduce some of the liquid, if desired.
Serve beans and greens hot, over creamy mashed potatoes, or alongside warmed whole grain tortillas.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen