They might not be pretty but these beans have sole.
This is my go-to for when there are random greens wilting in the crisper and random beans threatening to turn evil because I made too many for another recipe earlier in the week. I can't believe it's taken me this along to post about this considering I eat some variation of it once a week at least. But here it finally is ready for you to bask in the awesomeness that is it's ease of preparation and it's ability to use up those pesky left over ingredients in a tasty way.
The great part of this recipe is you can change it up with whatever combo of greens and beans you have on hand. White beans are best: garbanzo, fava, navy, cannellini, or giant white lima beans are all beans I've used with success. Then mix and match your beans with spinach, kale, rainbow chard, beet greens, or pretty much any other dark leafy green you happen to have around. Lima beans with beet greens and a drizzle of lemon juice or garbanzos with kale and some fresh rosemary are my favorite combination but feel free to mix and match and let me know what you come up with.
Greens and Beans
1/2 pound of dried beans (or about 2 cups left over, cooked beans)
3 tablespoons oil
2 cloves garlic, diced
rosemary, lemon juice, or other seasoning (optional)
salt and pepper, to taste
handful of greens
If you're starting out with dried beans prepare them according to package directions. Once you have your beans prepped, in a large (preferably non stick) pan, heat the oil over medium high heat. When the oil is hot, toss in the beans and cook them, agitating them every so often so that they don't burn, for about 15 minutes or until they are browned on all sides. If your beans are sticking to the pan or drying out too quickly, pour in a little more oil to moisten things up.
Once the beans are toasted, lower the heat a bit and add the garlic, any other seasoning you would like and sprinkle with salt and pepper. Cook for another couple minutes or until garlic is to your preferred level of doneness. Now add some greens and allow the warm beans to wilt down the greens. Once your greens are wilted you're ready to eat.