I love the combination of beans and greens. Whether it’s spinach and black-eyed peas with onions, a la the Arabs at my church; spinach and lentils with cumin a la Madhur Jaffrey; or turnip greens and pintos with a whole lotta pork a la Cracker Barrell, they are a delicious, simple, nutritionally sound combination.
The dinner I had planned involved cooking brown rice and boiling and peeling and chopping beets and I got home and it was already 7:15 and I hadn’t had an afternoon snack it was like… yeahhhh, not happening.
Another lovely thing about beans and greens! If you use canned beans and fresh greens, it cooks up in NO TIME!
I used this recipe for basic methodology, halved to serve one. For my greens, I used just beet greens (from one bunch of beets) and for my beans I used 1/2 a cup Great Northern (all I had left). On the side, I had a carrot muffin :D
Here’s dinner in its garish glory. Ugh ugh ugh crappy camera and crappily lit apartment.
Tasted AMAZING, though :D You can’t go wrong with a little bit of bacon.
I’m currently sipping my fun purchase of the day:
My grandma’s English and my aunt has lived on and off in England, so they have both introduced me to a love of blackcurrant flavor, something that is weirdly lacking in America. I’m mostly familiar with it in candy, but they had this tea at the Russian grocery store (! I love cities and fun ethnic grocery stores!) and I had to get it. It smells amaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaazing. Not for the first time, I wish this blog had some kind of smell posting capabilities.