Pink Beans With Beet Greens &Parmesan
Recipe: #21208
October 05, 2015
Categories: Beans, Beet, Fathers Day, Gluten-Free High Fiber, Low Fat, No Eggs, Non-Dairy, Vegetarian, more
"From NY Times"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (560.3 g)
- Calories 172.9
- Total Fat - 9.7 g
- Saturated Fat - 2.6 g
- Cholesterol - 7.9 mg
- Sodium - 772.1 mg
- Total Carbohydrate - 16.8 g
- Dietary Fiber - 4 g
- Sugars - 10 g
- Protein - 7 g
- Calcium - 192.2 mg
- Iron - 1.7 mg
- Vitamin C - 17.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat the olive oil over medium heat in a large, heavy soup pot, and add the onion. Cook, stirring often, until the onion is tender, about 5 minutes. Add the garlic; cook, stirring, until it is fragrant, 30 seconds to a minute.
Step 2
Drain the beans and add to the pot, along with 6 cups water (or enough to cover the beans by at least an inch) and the herbs. Bring to a gentle boil, add salt to taste, cover and simmer 1 1/2 to 2 hours, until the beans are soft and fragrant.
Step 3
Taste, adjust salt, and add pepper. Remove the bay leaf
Step 4
Stir in the beet greens and simmer 5 to 10 minutes.
Step 5
Parmesan for sprinkling on top.
Tips
No special items needed.
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