Napa Farmhouse 1885 Beans & Greens
- Rinse beans and place in large pot and cover with 8 cups water. Allow to soak overnight.
- The next day, heat olive oil in a pan and sauté onion, garlic, carrot, and kale until onions are translucent. Add to bean pot.
- Add tomato sauce, chili powder, oregano, cinnamon, cocoa powder, chipotle, and adobo sauce to pot. Bring to a boil, stirring occasionally. When boiling, reduce heat to a simmer, cover and cook for approximately one hour. Add extra water if necessary.
- Beans are ready when they mash easily when pressed with the back of a spoon. Remove from heat and add salt and pepper to taste.
- Beans can be kept in refrigerator for a few days, or frozen for up to three months.
Benefits of Napa Farmhouse 1885 Beans & Greens
Pairing these two nutritional powerhouse foods creates one-pot meals that are packed with nutrients like protein, iron, potassium, calcium, vitamin C and vitamin A. White beans in particular, like navy Great Northern beans, are a good culinary match for spinach, kale, broccoli rabe and escarole.
Ingredients
- 4 cups dried pinto beans
- 2 tbsp extra virgin olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 large carrot, chopped
- 2 ½ cups kale leaves, stem and center rib removed, chopped (note: any type of kale can be used)
- 1 cup tomato sauce
- 3 tbsp chili powder (or to taste)
- 1 tbsp dried oregano
- 1 tsp cinnamon
- 1 tsp dark chocolate cocoa powder
- 1 canned chipotle pepper in adobo sauce, minced, with 1 tsp-1 tbsp adobo sauce reserved
- Sea salt
- Freshly cracked black pepper
- Category:
- Cooking:
- Protein: 25g
- Type: Free