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    Spicy Beans and Greens

    Jump to Recipe·Print Recipe

    This simple and nutritious side dish calls for kale, Swiss chard, and Brussels sprouts along with onions, beans, and Mexican seasoning.

    greens2_0746w
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    Spicy Beans and Greens


    • Prep Time: 15 mins
    • Cook Time: 15 mins
    • Total Time: 30 mins
    • Yield: 4 to 6 (makes about 6 cups) 1x
    Print Recipe
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    Ingredients

    Scale
    • 1 medium yellow or white onion, chopped (about 2 cups)
    • 1 tablespoon finely chopped garlic (4 to 5 medium cloves)
    • 2 to 3 teaspoons Mexican seasoning blend (or see Note)
    • 1 cup water
    • 1 can cooked cannellini or other white beans (15 ounces; about 1 ½ cups), drained and rinsed
    • 1 pound Brussels sprouts (about 20), ends trimmed, halved
    • 4 cups coarsely chopped kale (I like curly kale)
    • 4 cups coarsely chopped Swiss chard

    Instructions

    1. Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the onion and cook while stirring for 5 minutes, adding a little water as needed.
    2. Add the garlic and Mexican seasoning, and cook while stirring for 1 minute more.
    3. Stir in the water, beans, Brussels sprouts, kale, and chard. Reduce the heat to medium, then cover and cook, stirring occasionally, for 7 to 10 minutes, or until the Brussels sprouts are tender.

    Notes

    Instead of Mexican seasoning, you might try another salt-free seasoning blend, such as Cajun, Caribbean, Mediterranean, curry powder, or chili powder. Start with 1 teaspoon and add more according to your taste.

    Nutrition

    • Serving Size: ⅙ recipe, 1 cup
    • Calories: 111
    • Sugar: 4.7g
    • Sodium: 95mg
    • Fat: 1g
    • Saturated Fat: 0.1g
    • Carbohydrates: 21.6g
    • Fiber: 6.6g
    • Protein: 6.7g
    • Cholesterol: 0

    Did you make this recipe?

    Tag @straightupfood and hashtag it #straightupfood - we can’t wait to see what you’ve made!

    typesofgreens

    Above: Some commonly used cooking greens. For this recipe I used the curly kale and chard, but feel free to mix it up.

    CuttingOnionOnTheGrain

    Above: How to cut an onion along its grain: Cut off both ends, remove any papery layers, and cut along the grain lines to get curved chunks (then break apart the chunks into long, individual pieces).

    greens3_0757w

    Above: Using a rotary cheese grater, you can add a dusting of pumpkin seeds or pine nuts for a little richness.

    Previous Post: « Portabella Mushrooms & Noodles
    Next Post: Avocado-Garbanzo Dip »

    Reader Interactions

    Comments

    1. Allison

      February 11, 2013 at 2:55 pm

      Looks awesome! I plan on trying this soon.

      Reply
    2. Judi Sweat

      October 10, 2013 at 11:46 am

      This looks fabulous. I have all the ingredients and am going to make it for lunch today!!

      Reply
    3. Rayanne

      July 19, 2014 at 12:32 am

      After you prepare the green leaves, you can chop the stems to dip into salsa and hummus, another alternative to baked chips or carrots and celery. Sometimes I discard and sometimes I'll do this, it just depends if I feel like having dino kale stem "chips." LOL. Great recipe, thanks! I heart all your recipes. 🙂 Please tell us you're writing a cookbook!

      Reply

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