Pink Beans With Beet Greens &Parmesan

1d
Prep Time
3h
Cook Time
1d 3h
Ready In

Recipe: #21208

October 05, 2015



"From NY Times"

Original is 4 servings

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.

0 Reviews

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