Smoky Greens & Beans

I had a quite the marvelous market haul this past Saturday from my brief, early morning jaunt to Eastern Market. For just over $10, I scored some great local, late-season produce, including kale, spinach, brussels sprouts, broccoli, potatoes, and onions the size of a small child's head. On top of that, I picked up a dozen organic, pastured eggs from the Hampshire Farms stand, where I'd purchased the split peas mentioned my previous post.

We were pretty booked all weekend long, so I was really looking forward to getting into the kitchen this week and cooking up some hearty, wintry dishes with my haul. While flipping through a recent issue of Bon Appetit, I found the exact recipe to kick off my week. It would make use not only of some of the aforementioned produce, but also the gorgeous speckled and striated dried Roman beans I picked up at Ventimiglia's Italian Market in Sterling Heights. Also known--among other names--as cranberry beans and Borlotti beans, these are white with deep red striations, and similar in size to cannellini (white kidney) beans. They're firm yet creamy in texture and nutty in flavor, and are typically used in soups and stews. As such, when paired with the beautifully curly kale from the market, they made for a delicious winter stew for tonight's dinner. The smokiness of the Spanish paprika contrasted nicely with the vegetal taste of the kale and the nuttiness of the beans.

Smoky Greens and Beans (Bon Appetit, November 2009)

While this recipe calls for canned cannellini beans, I substituted them with an equal quantity of home-cooked Roman beans, prepared via the method in my January 5 entry, "Mangiafagioli")

2 Tbsp. olive oil

1 large onion, chopped

2 garlic cloves, chopped

1 14.5-oz. can diced tomatoes in juice

1-1/2 tsp. smoked Spanish paprika (Pimenton Picante or Pimonton de La Vera Picante)

1 14.5-oz. can vegetable broth (I substituted with water)

8 c. coarsely chopped greens (e.g., kale, mustard greens, collard greens)

1 15-oz. can cannellini beans, drained

Grated Manchego or Parmigiano cheese (optional)

Heat oil in heavy large pot over medium heat. Add onion and saute until soft and beggining to brown, about 6 minutes. Add garlic; stir 1 minute. Add tomatoes with juice and paprika; stir 1 minute. Add broth and greens; bring to boil, stirring often. Reduce heat to medium-low, cover, and simmer until greens are wilted and tender, stirring occasionally, about 15 minutes. Stir in beans and simmer 1 minute to heat through. Divide among bowls; sprinkle with cheese, if desired. Serves 4.

"This is poor people food!" Todd exclaimed when he peered into the pot of simmering beans. Yes, beans are known to be traditionally peasant food--they're economical, healthful, and belly-filling. They're a delicious source of protein and fiber, which is perfect, as I search for ways to cut down on my consumption of animal proteins and carbohydrates.