Best Beans And Greens Stew With Doenjang Recipes

BEANS AND GREENS STEW WITH DOENJANG

Beans and Greens Stew With Doenjang image

In this deeply comforting stew, the hardest part is washing and chopping the greens, which is to say, not very hard. Earthy-sweet Swiss chard, especially rainbow chard, tastes beautiful here, but coarsely chopped spinach, kale, mustard or radish greens, napa cabbage or broccoli rabe would be lovely, too. Canned cannellini beans, crushed lightly with a wooden spoon, thicken the gentle, savory broth. The key to this dish lies in how you layer each ingredient into the pot: The onion and scallions are first browned to start an umami-rich base; the Korean fermented soybean paste, doenjang (see Tip), is bloomed in oil to awaken its deep, salty funkiness; and then the honey is caramelized slightly for sweetness and floral complexity. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Eric Kim

Categories dinner, weeknight, soups and stews, main course

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1 large red onion, halved and thinly sliced
4 large scallions, trimmed and cut into 1/2-inch pieces
Salt and black pepper
3 tablespoons doenjang (fermented soybean paste; see Tip), plus more to taste
1 teaspoon honey
Pinch of red-pepper flakes
1 (15.5-ounce) can cannellini beans, rinsed and drained
1 teaspoon soy sauce
1/2 bunch Swiss or rainbow chard, coarsely chopped with stems (4 packed cups)
1 large garlic clove, finely grated
Cooked white rice, for serving

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.

CANNELLINI-BEAN AND GREENS STEW

Cannellini-Bean and Greens Stew image

Half of the beans are mashed while the rest are left whole, giving this hearty one-pot stew a wonderfully chunky texture. Toasted ciabatta flavored with sage and garlic makes the perfect accompaniment.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 1h

Number Of Ingredients 11

Ingredients

1/4 cup extra-virgin olive oil, plus more for serving
4 slices (each 1 inch thick) ciabatta (from a 12-ounce loaf)
3 sprigs sage, plus 1 1/2 teaspoons chopped fresh sage leaves
3 cloves garlic, peeled, 2 thinly sliced
Kosher salt and red-pepper flakes
3 medium carrots, peeled and sliced into 1/4-inch rounds (3/4 cup)
1/2 cup dry white wine, such as Sauvignon Blanc
2 cans (each 15 ounces) cannellini beans, rinsed and drained
4 cups low-sodium vegetable broth
4 cups assorted baby greens, such as kale, spinach, and chard
Grated Parmesan or Grana Padano, for serving

Steps:

Heat 3 tablespoons oil in a large straight-sided skillet over medium-high. Add bread; cook, flipping once and adding sage sprigs halfway through, until toasted, 10 minutes. Transfer to a plate; lightly rub one side with whole garlic clove. Season with salt.
Discard oil; return skillet to medium-high heat. Add remaining 1 tablespoon oil, sliced garlic, carrots, and chopped sage; season with salt and pepper flakes. Cook, stirring, until garlic is golden. Add wine; cook until evaporated, 2 minutes. Stir in beans and broth. Bring to a boil, then reduce heat and simmer until carrots are tender and liquid has reduced slightly, 25 minutes. Transfer 1 cup beans to a bowl; mash and return to pot. Stir in greens just until wilted; season with salt. Serve over toast, with cheese and a drizzle of oil.

BEANS AND GREENS

Beans and Greens image

This recipe is great for vegetarians or people who just like beans, and it freezes well.

Provided by MIKAYLASMOM

Categories Everyday Cooking Vegan

Time 45m

Yield 12

Number Of Ingredients 11

Ingredients

4 (14.5 ounce) cans vegetable broth
1 (10 ounce) package frozen chopped spinach
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 (15 ounce) can light red kidney beans, drained and rinsed
1 (15 ounce) can black beans, with liquid
1 (15 ounce) can great Northern beans, with liquid
1 (15 ounce) can pinto beans, with liquid
¼ cup vegetable oil
1 tablespoon garlic powder
salt to taste
black pepper to taste

Steps:

Place broth and spinach in a pot over medium heat, and cook 5 minutes, or until spinach is thawed. Mix in dark and light kidney beans, black beans and liquid, great northern beans and liquid, pinto beans and liquid, and oil. Season with garlic powder, salt, and pepper. Cook 30 minutes, stirring occasionally.

Nutrition Facts : Calories 188.5 calories, Carbohydrate 26.6 g, Fat 5.6 g, Fiber 8.3 g, Protein 9.1 g, SaturatedFat 0.8 g, Sodium 535.8 mg, Sugar 2.8 g