White Or Pink Beans With Beet Greens And Parmesan Recipes

WHITE OR PINK BEANS WITH BEET GREENS AND PARMESAN

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.

BEET GREENS AND GREEN BEANS WITH TOMATO AND ONION

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until browned, about 10 minutes. Cook and stir green beans with onion until lightly brown. Add beet greens, tomato, and garlic. Continue cooking until beet greens are wilted. Sprinkle thyme and red pepper flakes over vegetables. Stir in water, vinegar, salt, and pepper.

BEET GREENS WITH WHITE BEANS

Steps:

• Soak the beans overnight in a pot filled with water to cover. Drain and set aside.
• Bring 10 cups of water to a boil in a large pot over high heat. Stir in the soaked beans and salt. Reduce the heat to medium-low and cook for 45 minutes, or until the beans are soft. Drain and set aside.
• Meanwhile, wash the beet greens very well by lifting them up and swishing them around in a large bowl of cold water. If any dirt remains in the bottom of the bowl, repeat this process once or twice until the bottom of the bowl is clean. Drain the greens in a colander.
• Bring 1 cup of lightly salted water to a boil in a 4-quart saucepan over medium-high heat. Reduce the heat to a simmer, add the greens, and cook for 10 minutes, or until soft.
• Drain the beet greens and run them briefly under cold water to cool. Drain very well and, using your hands, squeeze out any excess water. Chop the beet greens into 2-inch pieces.
• Mix the beans, beet greens, red onion, garlic, thyme, orange zest, orange juice, vinegar, olive oil, cayenne pepper, and salt, to taste, in a large bowl until well combined. Allow the greens and beans to marinate for at least 1 hour before serving, so the flavors have a chance to marry.