Black Beans and Greens

Name: Black Beans and Greens
Yield: Makes 6½ cups (1.63 l), 4 servings
Ingredients: ½ teaspoon (2 ml) ground black pepper; 3 cups (750 ml) stemmed and thinly sliced dark leafy greens (such as collard greens, kale, spinach, or Swiss chard), packed; 1 cup (250 ml) chopped celery; 1¾ cups (435 ml) water or vegetable broth; 1 medium onion, chopped; 1 teaspoon (5 ml) dried thyme; 2 cups (500 ml) diced carrots; ½ teaspoon (2 ml) cayenne (optional); 1 teaspoon (5 ml) garlic powder; 1 teaspoon (5 ml) dried oregano; 1 teaspoon (5 ml) paprika; 2½ cups (625 ml) cooked or canned black beans, drained and rinsed; 1 bell pepper (any color), diced; ¼ teaspoon (1 ml) salt; 2 green onions, thinly sliced

Preparation info

Makes 6½ cups ,
4
servings

Difficulty
Easy

Appears in

The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

About

Beans and greens are the ultimate disease-fighting food combination. The wealth of herbs and spices in this dish further enhance its antioxidants and rich flavor. Serve it alongside a baked sweet potato or your favorite intact whole grain. Add a steamed vegetable or salad and dinner is done!

Ingredients

1¾ cups (435 ml) water or vegetable broth
2 cups (500

Main course
Gluten-free
Vegan

Method

Put ¼ cup (60 ml) of the water and the carrots, onion, celery, and bell pepper in a large saucepan. Cook over medium heat, stirring occasionally, until the vegetables are tender, about 10 minutes. Add the remaining 1½ cups (375 ml) of the water and the beans, paprika, garlic powder, oregano, thyme, pepper, optional cayenne, and salt. Bring to a boil over medium-high heat. Add the greens, decrea