Best Beans And Greens Stew Recipes

CLAM OR MUSSEL STEW WITH GREENS AND BEANS

Steps:

• Bring a large pot of water to a boil. Fill a bowl with ice water. When the water in the pot comes to a boil, salt generously and add the greens. Cook for one to three minutes (depending on the type of green) until just tender. Transfer to the ice water. Allow to cool for a few minutes, then drain, squeeze dry and chop. Set aside.
• Cook the clams or mussels in batches. In a large, lidded pan over medium heat, combine 1 tablespoon of the shallots, one garlic clove, the wine, parsley and thyme sprigs and half the clams or mussels. Bring to a boil, cover and cook about four minutes until they just open. Remove from the pan using tongs, and place in a bowl. Repeat with the remaining clams or mussels. When the seafood is cool enough to handle, remove from the shells, holding the shells over the bowl to catch their juice. Rinse briefly in case there is any lingering sand. Cut the clams in half if they're large. Strain the liquid in the pan through a cheesecloth-lined strainer into a small bowl, and set aside.
• Return the pan to medium heat, and add 1 tablespoon of olive oil. Add the remaining shallots and garlic and salt to taste. Cook gently for three to four minutes until the shallots are tender. Add the remaining tablespoon of olive oil and the chopped blanched greens. Cook, stirring over medium heat, for five minutes. Slowly pour the strained seafood juice into the pan, then add the beans and chicken stock. Bring to a simmer. Simmer five to 10 minutes. The greens should be very tender. Stir in the seafood, add several twists of the pepper mill, taste and adjust salt. Heat through and serve.

BEANS AND GREENS STEW WITH DOENJANG

Steps:

• Heat a large pot or Dutch oven over medium and add 2 tablespoons oil, the onion and scallions. Season with salt and pepper, and cook, stirring occasionally, until lightly caramelized, about 10 minutes.
• Reduce the heat to medium-low, add the remaining tablespoon oil and the doenjang, and stir until heated through and fragrant, about 30 seconds. Move the onion mixture to one side of the pot, add the honey and red-pepper flakes to the empty side, and let the honey bubble and caramelize, about 1 minute.
• Add the beans and stir to coat. Add the soy sauce and 2 cups water, raise the heat to high, and bring to a gentle boil, using the wooden spoon to crush some of the beans against the side of the pot to thicken the broth.
• Stir in the chard, cover the pot and reduce heat to medium-low, simmering until the greens have cooked down and darkened in color, about 10 minutes.
• Off the heat, stir in the grated garlic. Taste and add more salt, pepper and doenjang as desired. Serve in large bowls over or alongside rice.

BEANS AND GREENS STEW

Steps:

• Heat half the oil in a soup pot over medium heat and add the chorizo. Chop it up with a spoon so it crisps up and looks slightly browned and crumbled. Remove from pan and set aside. Add the rest of the oil and add the potatoes and onions. Cover and cook for five minutes, but stir it a couple of times. Add the garlic and bayleaves and stir it for a minute. Then add the chopped greens. Cover the pot and let it wilt for a few minutes. Add salt and pepper, chick peas, tomatoes, soyrizo and broth. Bring to a boil, then reduce the heat to med low and cover for 10 minutes or until the potatoes are done.

GREENS, BEANS AND MUSHROOM STEW

Steps:

• 1. Heat 1/8 cup water and water saute onions, garlic, carrots and celery until starting to soften. 2. Add mushrooms and continue cooking until mushrooms lose their water. 3. Add lentils, vegetable broth, chopped tomatoes, tomato paste, vinegar, paprika, cumin, fennel seed, black pepper and cayenne pepper. 4. Simmer, covered until lentils are tender and most of the liquid is absorbed, 25 to 30 minutes. 5. Add green pepper during the last 10 minutes of cooking. 6. Add greens and cook until wilted. 7. If stew appears too dry, add additional water or vegetable broth.