Mike’s Beans & Greens


Though I do most of the cooking, I have a way of messing up things like pancakes and grilled cheese sandwiches. That means these things are in Mike’s cooking jurisdiction. In fact, these things even come with a song that goes “it ain’t grilled cheese, unless it’s burnt grilled cheese, like Anne makes it.”

What can I say? he has a point. He also has a really nice spin on one of our staples: Beans & Greens. He made it for his parents who were a little wishy-washy on this whole “vegetarian food” thing and they thought it was pretty darned good. Gasp! But then a few months later, they asked for the recipe. Double gasp! And it goes something like this.

What You Need

  • 32 oz can black beans
  • 6 oz tomato sauce
  • 1/2 onion
  • 2 cloves garlic
  • 1 tomato
  • 1 TBS dried basil
  • 1 TBS dried oregano
  • 1 bunch of kale or equivalent of mixed greens. We love bok choy, chard, kohlrabi greens, and collard greens too.

What You Do

  1. Drain those beans and get them cooking on medium in a large pot, covered.
  2. Chop the onions and garlic and toss them in with the beans.
  3. When the onions start to whither, toss in the herbs and tomato sauce.
  4. Prep your greens by de-ribbing them and tearing them into bite size pieces.
  5. Try a few beans to see if they are soft enough to your liking.
  6. When the beans are ready, toss in your greens, cover the pot, and let them wilt for about 1 minute.
  7. Mix the greens in and serve immediately.

The last time Mike made this, we served it with a side of fresh mixed salad greens (I know… we love our greens) and fresh French bread with local goat cheese on top. Mmmmm!

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