Smothered Beans

smothered-beans.jpg

This has been one of my favorite recipes to prepare for years. It's not only incredibly filling, it's inexpensive to prepare, healthy and full of protein. I wasn't really positive if Kenya would like it, but he surprised me and ate every last bite. I also love making this dish for my vegetarian friends because it's so hearty and filling.

Collard greens are my favorite greens to use in this recipe because they're a nutritional all-star. Packed with calcium and vitamins A, C and E -- just to name but a few of it's numerous nutrients -- it's also high in soluble fiber, which is great for getting things moving, if you know what I mean!

Preparation is so easy. Just chop your veggies and toss everything else into the casserole dish. In no time you'll have a one pot meal that melts in your mouth and is also good for you.

[amd-recipeseo-recipe:432]

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Smothered Beans (4-6 Servings)

Prep Time: 1 mins Cook Time: 30 mins

egg free

nut free

dairy free

gluten free

Ingredients

  • 2 Tbsp olive oil
  • 1 Large Leek, white and light green part only, thinly sliced
  • 1 Tsp kosher salt
  • 1 Garlic clove, minced
  • 2 Cups Collard Greens or Kale, julienned
  • 1 Tbsp Fresh Oregano or 1 Tsp Dried
  • 1 14 Oz Can Chopped Tomatoes
  • 2 Cups or 1 15 oz Can Cooked White Beans, drained

Preparation

1. Preheat oven to 350 degrees.
2. In a saute pan (or oven proof casserole dish such as Le Creuset) saute the leeks over low to medium heat until soft, about 5 minutes. Add the salt, garlic, and oregano and remove to a separate plate or bowl.
3. Combine the leeks with the greens.
4. Place half of the greens/leek mixture in the bottom of the casserole dish.
5. Cover with beans and then with the remaining greens.
6. Pour the can of tomatoes over the bean/greens mixture.
7. Cover and bake for 30 minutes (can also be cooked on low heat on top of the oven for 25-30 minutes).
8. Serve.
*Allow to cool, place in appropriate container or ziploc bag, label and freeze up to 4 months. When ready, just heat in a pot over low-medium heat or defrost in fridge for 24 hours.
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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

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1 comments

  • Lisa

    I just made this and it was wonderfully delicious and satisfying with a crusty piece of baguette. I have always loved the flavor of swiss chard, with it's buttery texture and a slightly sour tang. Great recipe!! Love your site, have made many of your dishes but this one deserved a comment......... Now, let's see if my 22 month old will enjoy it when he wakes from his nap :)

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