Greens & Beans

This versatile recipe has been a favorite of our family’s for quite some time. Tom & I dreamed it up when we were vegan and on a limited budget. It’s easy to make, nutritious and delicious, vegan-friendly and cozy for winter evenings at home. It is also works well as a vegan-friendly side dish for Thanksgiving!

Servings: 4-6 Time: 20-30 minutes

Ingredients:

• 1 bunch of kale or mustard greens, chopped (roughly 8 cups)
• 1 15 oz can of black or pinto beans
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 5-6 cups veggie broth (if you’re omnivorous, chicken broth here is yummy too)
• 2 Tablespoons chili powder (to taste)
• 2 teaspoon hot sauce (to taste, optional)
• 1 Tablespoon of olive oil
• Salt (to taste)

Directions:

1. Heat olive oil in large saucepan over medium heat. Saute onions and until soft, 3-5 minutes. Add garlic, cook for another 30 seconds.

2. Pour in the broth. Turn up to medium-high heat to bring to a boil.

3. When boiling, reduce to a simmer add chili powder. Then add beans and greens.

4. Cover and simmer for about 15 minutes. Taste and see if broth needs hot sauce and salt. If greens are tender, it’s ready to serve!

We ladle it into bowls and top with nutritional yeast, which is an excellent source of vegan B-12 and adds great flavor to this soup. If you’re serving as side dish and don’t necessarily want soup- use a pasta fork or slotted spoon to scoop up the greens & beans.We hope you enjoy this family staple!