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Cast Iron

Beans & Greens

by:
May 17, 2011
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0 Ratings
  • Serves 6 as an entree, maybe 8 as a side dish
Author Notes

This is one of my favorite meals and of course you can sub any type of beans and greens. I learned a new quick bean cooking technique on the Paupered Chef's food blog: http://thepauperedchef.com/2009/06/90-minute-no-soak-beans.html. It really works well and you don't have to plan too far ahead or open a can of beans (not that there's anything wrong with that, I'm a big fan of the can). —nannydeb

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Ingredients
  • 1 cup dried pinto beans
  • 1 whole fresh jalapeno
  • 1/2 tablespoon salt
  • 3 cloves, garlic, one whole and two minced
  • 1 head regular ol' green cabbage, shredded
  • 1 cup yellow onion, slivered, we have the wonderfully sweet 1015 onions right now
  • 3 tablespoons cider vinegar
  • 4 tablespoons olive oil, divided
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • More salt & pepper to taste
  • 2 tablespoons celery leaves, chopped
  • 1/2 cup hot banana pepper rings, drained
Directions
  1. Preheat the oven to 250 degrees.
  2. Pick through, rinse and drain the pinto beans and put them in a cast iron dutch oven. Cover the beans with about 1-1 1/2 inch of water. Add the whole jalapeno, whole garlic clove and 1/2 teaspoon salt and bring it to a boil on the stove.
  3. Remove from the heat and cover the pot. Place it in the preheated oven for 75 minutes, checking after 30 minutes to make sure there is still enough liquid.
  4. Meanwhile in a large skillet, heat two tablespoons olive oil over medium high heat. Add the minced garlic and slivered onions and cook them 2-3 minutes.
  5. Add the shredded cabbage and cook another 3-4 minutes or until it turns bright green and slightly wilted. Remove from the heat.
  6. In a small bowl, whisk together vinegar, 2 tablespoons olive oil, Dijon mustard, lemon juice and sugar. Add salt & pepper to taste. Set aside.
  7. When beans are done, drain them and toss them in a large serving bowl with the cabbage mixture. Drizzle the dressing over and add the celery leaves and banana pepper rings. Toss again to coat.
  8. Serve cold or at room temperature.
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Recipe by: nannydeb

Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!

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6 Reviews

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Sagegreen May 19, 2011
Love the flavors you are packing in to this. Yum.
Aimless May 18, 2011
Exactly the type of recipe I'm going for these days. I'm going to try it. Looks filling and very nutritionally dense. I'm always worried about using salt when cooking beans though. One bad experience when black beans never properly softened when cooked in salted water has made me shy about it.
nannydeb May 18, 2011
I always salt them, but then I'm a salt-a-holic. Read this:
http://www.finecooking.com/item/9162/cooking-beans-in-salt-water
Of course, you can add salt later or up it in the dressing.
healthierkitchen May 17, 2011
I'm saving this! I have a load of cooked up pintos in the freezer!
aargersi May 17, 2011
This sounds yum - I will try the bean trick too!!
wssmom May 17, 2011
Sounds so simple and so tasty!