How To make Beans'N'Greens
1 bn (app. 20 med. leaves)
Collards 1 c FRESH butterbeans (limas or
Blackeyed peas would work Too) 1 sm Onion, chopped
1 Or 2 fresh hot peppers,
Seeded and chopped 1/2 c White wine
2 Bayleaves
Put the wine in the pressure cooker and add the rinsed beans, the bayleaves, and enough water to cover. put the heat on medium to medium high, and do not cover (yet). let the beans simmer as you prepare the greens: rinse each leaf, devein, stack flat on top of one another, roll them up tightly, and slice across the roll to shred them nicely. add the onions to the beans and cook until just translucent. add the greens and the hot peppers and mix well. put the lid onto the pressure cooker and bring up to pressure. cook at pressure for about 3 minutes. cool the cooker under cool water. serve the beans and greens with your favorite vinegar (like apple cider, balsamic, or rice). From: Libby . Fatfree Digest [Volume 11 Issue 5], Oct. 5, 1994.Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.
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apple cider vinegar products : apple cider vinegar
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Greek beans ‘n’ greens (vegan)
Tired of pasta salads for picnics and potlucks? Here is something truly original, beans with greens (φασόλια με χόρτα). A wonderful Greek vegan dish you can eat hot or cold. Follow the link to ensure you don't miss any of my new recipes and remember to press the bell ???? to be notified. Ingredients: 250gr dry white beans, 6-7 onions, 200gr fresh spinach, handful of mint and basil, 150gr other greens (I used radish leaves), but you can use kale or cabbage greens, 1 can of chickpeas, soup spoon of dill, salt and pepper to taste, 100ml olive oil, lemon to serve. Method: 1) soak the beans in warm salted water for 6 hours before cooking 2) boil the beans for 30’ 3) chop the onions and shallow fry till golden with half the olive oil 4) chop the herbs and set aside 5) add the beans to the onions followed by the herbs, greens, salt and pepper and cook for 20 minutes over medium heat 6) drain and add the canned chickpeas 7) put in an oven dish with 2 cups of water and the rest of the olive oil 8) cook in a 180 degree Celsius oven for 40’ (or till the water is absorbed) 9) serve with some lemon juice.
Cooking with ioannis episode 23: If you prefer butter beans in tomato sauce, see
$34 Farm Market Haul = Four Meals!
I went to the local farm market with $40 and came out with change to spare! These days, every penny counts and it feels good to support local farmers and cook at home. In order to use my haul, I depend on my pantry for canned beans, tomatoes, rice, pasta, spices, etc. A well stocked pantry makes all the difference.
Here's what my haul looked like:
Two Bags of Salad Greens
One Bag of Braising Greens
3 lbs. carrots
2 lbs. celery root
Not pictured, a few bagels for breakfast!
Today we made several jars of Veggie Stock, Beans N' Greens over Toast, Winter Salad, and Pureed Veggie Soup!