Greens and beans are a natural combination in many parts of the world, but they haven’t necessarily caught on in the United States. In this weeks’ Recipes for Health, Martha Rose Shulman celebrates this healthful combination that can be turned into a hearty, high-protein, one-dish meal.
If you’ve been a longtime follower of Recipes for Health, you know how much I like combining beans and greens. They make a good, nourishing couple, and every peasant cuisine in the world seems to know this.
One of my favorite dishes from the Veracruz region of Mexico is a delicious black bean soup that brings together the beans and a local green that’s related to lamb’s quarters, for which I substituted spinach when I adapted it for Recipes for Health. I love to add greens to hearty minestrones and kale to slow-baked beans. One of my favorite dishes from the Southern Italian region of Apulia is bitter greens with dried favas, and I love a simple mussel or clam stew with beans and greens. You’ll find pomegranate molasses, lots of slowly browned onions and a garden of fresh herbs â€" mint, dill, cilantro â€" in several of this week’s recipes.
Here are five new ways to combine beans and greens.
Bean and Green Herb Stew: This dish is inspired by a famous Persian stew that is traditionally made with chicken and kidney beans.
White or Pink Beans With Beet Greens and Parmesan: A great way to use up your Parmesan rinds.
Baked Beans With Pomegranate Molasses, Walnuts and Chard: This Iranian-inspired rendition of baked beans is sweetened with pomegranate molasses, which you can find in Middle Eastern markets.
Black-Eyed Pea Soup or Stew With Pomegranate and Chard: A hearty Persian-inspired dish that can be a soup or a stew.
Large White Bean, Tuna and Spinach Salad: A substantial salad that is good any time of year.
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