Best Beans And Greens Of Provence Recipes

GREENS AND BEANS OF PROVENCE

Greens and Beans of Provence image

This is a delicious and healthy one dish meal! The recipe was given to me by a dear friend who is a GREAT cook.

Provided by Miss V

Categories Beans

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup olive oil
1 cup diced onion
1 tablespoon minced garlic
8 cups chicken stock
1 (14 1/2 ounce) can diced tomatoes
1 teaspoon granulated sugar
1/4 teaspoon red pepper flakes, to taste
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 teaspoon herbes de provence
2 (15 ounce) cans great northern beans, drained
2 (15 ounce) cans red kidney beans, drained
2 bunches collard greens, cut into 2 inch pieces, washed and dried

Steps:

Heat oil in a large Dutch oven over medium heat. Add onions and cook until just soft. Add garlic and cook, stirring constantly, until garlic just begins to brown. Add the stock, beans and kidney beans. Bring to a boil. Reduce heat to low and simmer 30-45 minutes. Add greens and cook until just tneder, another 5-10 minutes.
Serve over rice with Parmesan cheese if desired.

GREEN BEANS PROVENCALE

Green Beans Provencale image

Garlic, tomatoes and olive oil are wonderful ingredients often found in Southern French cooking. In this dish, they complement the green beans perfectly. Paula Wharton - El Paso, Texas

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 5 servings.

Number Of Ingredients 10

Ingredients

1 pound fresh green beans, trimmed and cut into 2-inch pieces
4 green onions, sliced
2 tablespoons minced shallot
4 garlic cloves, minced
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 tablespoon olive oil
1-1/2 cups grape tomatoes, halved
2 tablespoons minced fresh or 2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Place beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender., Meanwhile, in a large skillet, saute the onions, shallot, garlic and rosemary in oil until vegetables are tender. Add the green beans, tomatoes, basil, salt and pepper; saute 2-3 minutes longer or until heated through.

Nutrition Facts : Calories 70 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 248mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

GREENS AND BEANS

Greens and Beans image

We serve this along with steak and a baked potato. You can drizzle some extra-virgin olive oil on top before serving. Serve with crusty Italian bread. Navy beans work in this, also.

Provided by GinaLovesFood

Categories Side Dish

Time 30m

Yield 8

Number Of Ingredients 9

Ingredients

1 teaspoon salt
2 heads escarole, cut into 2-inch pieces
¼ cup olive oil
3 cloves garlic, pressed
1 teaspoon salt, or more to taste
½ teaspoon black pepper
¼ teaspoon red pepper flakes
1 (15 ounce) can cannellini beans, drained and rinsed
1 tablespoon Parmesan cheese, or to taste

Steps:

Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain.
Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.

Nutrition Facts : Calories 135.1 calories, Carbohydrate 13.5 g, Cholesterol 0.6 mg, Fat 7.6 g, Fiber 7.4 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 737.7 mg, Sugar 0.5 g