Pinto beans and sautéed greens are two of my favorite southern sides, and they also make a great combination in this easy, no-fuss meal. This is a bowl of comfort food that will provide warmth on a cold winter night. Add a hot skillet of cornbread, just like your grandmother made, and you have a delicious meal that’s worth writing home about.
I used dried beans in this vegetarian meal that’s sure to please even the meat lovers in your life. Dried beans are a great bargain and you can control how much salt is added. Beans are an excellent source of plant protein, and also provide other nutrients such as iron and zinc. Kale is packed with vitamin A and C, and also a good source of calcium and potassium. Enjoy this nutritious bowl of goodness.
1 cup dried pinto beans, sorted and rinsed
9 cups water, divided
1 small onion, peeled and thinly sliced
1 small jalapeño, seeded and chopped
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon ground black pepper
1 bunch kale
2 tablespoons fresh cilantro, chopped
20 hot and sweet jalapeño slices
1. In a large pot, add dried beans and 5 cups water. Heat to a boil and cook for 2 to 3 minutes. Remove from heat, cover and let sit for at least an hour. Drain beans.
2. In a slow cooker, add pinto beans, onion, jalapeño, garlic, salt and pepper. Add 4 cups water, turn to high heat and cook for 3 hours.
3. Wash and chop kale, removing tough stems. Add kale to pinto beans, stirring to combine, and cook for an additional hour.
4. Stir cilantro into kale and pinto beans, serve in bowls and top each with 5 hot and sweet jalapeño slices.
Note: This is a fast soaking method for beans, and you can always soak overnight if you prefer. You can substitute kale for other greens, such as turnip, mustard or swiss chard.