Alright, so I wasn't planning on posting this dish on the blog. But OH MY GOSH you guys, this turned out so good. I need to share the recipe, just know that there are no progress shots along the way.
I cooked a bunch of beans yesterday, one variety being great northern beans. Vegans + beans = match made in dietary heaven. I soaked them overnight, then boiled them in fresh (unsalted) water for about 30ish minutes, scraping off the foam that formed on top. That's how you basically cook any bean, ever. You can use canned beans in this recipe, but make sure to rinse them well to get the goo off.
Here's the recipe:
1 tbsp olive oil
1/2 of a medium yellow onion, chopped
1/2 of a medium red onion, chopped
1/2 bunch of italian parsley, chopped
3 large cloves of garlic, diced
juice of 1-2 lemons
3 cups great northern beans, cooked
3 cups kale, chopped
1 tbsp herbs de provence (or poultry herb blend)
1 cup vegetable stock
1/4 cup sun dried tomatoes, chopped
1/4 cup raw walnuts, chopped
3 cups cooked grain (could use farro, rice, barley, or bulgur--I used bulgur)
1/4 cup bread crumbs
fresh ground pepper
salt
In a big pot over medium heat, saute both varieties of onion in olive oil, then add the garlic and parsley. Let that cook for about 30.3556 seconds. Then add the lemon juice, beans, herbs de provence, and kale. Stir to combine, then add the vegetable stock and sun dried tomatoes. Let the kale cook in the vegetable stock until just tender, and add in the cooked grain and raw walnuts. If your grains were cold, stir until heated through. Season with lots of pepper and minimal salt, to taste. Top with breadcrumbs right before serving.
I cooked a bunch of beans yesterday, one variety being great northern beans. Vegans + beans = match made in dietary heaven. I soaked them overnight, then boiled them in fresh (unsalted) water for about 30ish minutes, scraping off the foam that formed on top. That's how you basically cook any bean, ever. You can use canned beans in this recipe, but make sure to rinse them well to get the goo off.
Here's the recipe:
1 tbsp olive oil
1/2 of a medium yellow onion, chopped
1/2 of a medium red onion, chopped
1/2 bunch of italian parsley, chopped
3 large cloves of garlic, diced
juice of 1-2 lemons
3 cups great northern beans, cooked
3 cups kale, chopped
1 tbsp herbs de provence (or poultry herb blend)
1 cup vegetable stock
1/4 cup sun dried tomatoes, chopped
1/4 cup raw walnuts, chopped
3 cups cooked grain (could use farro, rice, barley, or bulgur--I used bulgur)
1/4 cup bread crumbs
fresh ground pepper
salt
In a big pot over medium heat, saute both varieties of onion in olive oil, then add the garlic and parsley. Let that cook for about 30.3556 seconds. Then add the lemon juice, beans, herbs de provence, and kale. Stir to combine, then add the vegetable stock and sun dried tomatoes. Let the kale cook in the vegetable stock until just tender, and add in the cooked grain and raw walnuts. If your grains were cold, stir until heated through. Season with lots of pepper and minimal salt, to taste. Top with breadcrumbs right before serving.
Try this dish, it's an absolute stunner. It's perfect for a cold winter's night, as it is warm and comforting yet still fresh.
Thanks for reading! Best wishes and love from Portland.
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