June 5, 2015

Southern Inspired Beans 'n Greens

When Dave and I moved to Virginia, one of the things that I was most excited for was all the delicious southern food that our bellies were going to experience. I love all the flavors that southern food has— especially Old Bay seasoning. And living on the coast, Old Bay is present in tons of foods.

We both grew up eating mostly Italian food. So of course, that is what we know how to cook. Now that we are starting to get more comfortable with our southern life, we (and by we, I mean Dave) are starting to get more adventurous with southern cooking.

This recipe for Beans and Greens that he recently came up with that I think perfectly mixes our Italian roots and our new, southern life. The recipe is an Italian, but it is spiced up a lot by some southern ingredients and spices. Usually you would serve Beans and Greens over pasta, but to make this a little more healthy, we served it over a little bit of quinoa, and it turned into a soup. Delicious!

Southern Inspired Greens 'n Beans

Ingredients (serves 6)
  • 1 large white onion, finely chopped (11 oz.)
  • 3 cloves of garlic, finely chopped
  • 2 tbs. Old Bay
  • 1 lb. Crabills hot pork sausage
  • 1 lb. collard greens, stalks removed, chopped
  • 2 cups low sodium chicken broth
  • 2 cups cooked navy beans
  • 6 cups water
  • 2 tbs. canola oil
  • 2 tsp. smoked paprika
1. Heat oil in a large stock pot over medium-high heat. Add sausage and cook for about 5-7 minutes until almost fully browned.
2. Add onion and garlic, cook until softened and browned. Add old bay and paprika.
3. Add collard greens and stir to coat with liquid in the pot.
4. Add chicken broth and water, bring to boil.
5. Once boiling, add navy beans and lower to simmer.
6. Simmer for anywhere from 30 minutes-2 hours depending on preference.
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