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Beans and Greens

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Makes 4 servings 1x

Time 1 to 3 hours, depending on the bean

Units Scale

Ingredients

  • 8 ounces (1 cup) dried chickpeas or canned cannellini or gigante beans, for example. (If they’re dried make sure you rinse them and pick them over.)
  • Salt
  • 1 medium onion, unpeeled
  • 1 bay leaf
  • 1 whole clove
  • 1 bunch broccoli rabe (about 1 1/2 pounds), stems trimmed, coarsely chopped
  • Pepper
  • 1 tablespoon minced garlic (or more to taste)
  • 1 tablespoon plus 1 teaspoon olive oil (or more to taste)
  • 1/2 cup fried breadcrumbs (for garnish)

Instructions

  1. Put the chickpeas in a large saucepan with water to cover and a large pinch of salt. Turn the heat to high and bring it to a boil. (If you’re using beans besides chickpeas, make the beans, season as you’d like, and go to step 3.)
  2. Cut a slit in the onion and insert the bay leaf; insert the clove into the onion and add the onion to the chickpeas. Turn the heat down to medium-low so the mixture bubbles gently, cover partially, and cook, stirring occasionally, until the chickpeas are tender but still intact, about 2 hours. Add water if necessary.
  3. Add the broccoli rabe and cook till it’s tender, 10 to 30 minutes, depending on the thickness of the stems. If you want a soupy mixture, add more water.
  4. Remove the onion. Taste and adjust the seasoning with salt and pepper. Stir in the garlic and the oil and cook for about 3 minutes. Spoon the chickpeas and greens into individual bowls and garnish with breadcrumbs.

– How to Cook Everything Vegetarian

Recipe variations

10 Beans and Greens Combinations

  1. Adzuki beans with bok choy and sesame oil with soy sauce, minced fresh chile, and red chile flakes for garnish.
  2. Black beans with kale, extra virgin olive oil, and chopped Brazil nuts
  3. Cannellini beans with escarole, extra virgin olive oil, and parmesan
  4. Chickpeas with chard, extra virgin olive oil, and chopped toasted almonds
  5. Gigantes with Romaine, extra virgin olive oil, and crumbled feta
  6. Brown lentils with cabbage, extra virgin olive oil, and whole grain mustard
  7. Green lentils with fennel, extra virgin olive oil, and golden raisins
  8. Navy beans with broccoli, extra virgin olive oil, and grated cheddar cheese
  9. Pinto beans with spinach, extra virgin olive oil, and fresh salsa
  10. Soybeans with mustard greens, sesame oil, soy sauce, and sesame seeds