One-Pot Wonders

Greens & Beans with Coconut Milk and Spicy Cashews

February 11, 2017
4 Ratings
Photo by Alexandra Stafford
Author Notes

This recipe began here — this Ginger Cashew Chicken Curry in Bon Appetit — then morphed into something quite different: an unconventional take on greens and beans.

The spicy cashews are incredibly delicious and so easy to make — I could see making these to serve with drinks. If you prefer buying or can only find raw nuts, you should roast them prior to toasting them in the skillet: Spread them on a sheet pan, and bake in a 350° F oven for 10 minutes or so—just until they begin to brown and smell fragrant.

For the beans: I've use standard super market great northern beans as well as fancy Rancho Gordo alubia blanca's, which I must admit are delicious—so creamy. Here's how I cook beans. If you are using canned beans, use two 15-oz cans, drained and rinsed.

You can use farro, too, but be sure to use par-cooked or semi-pearled. Be sure it cooks in 15 to 30 minutes. Depending on the type you use, too, you may need to add more water—just keep an eye on it and adjust as needed.

Sriracha vs. Sambal Oelek: I had Sriracha on hand, so that's what I used. From the little bit that I've read online, a big difference seems to be that Sriracha is more acidic. So, if you use sambal oelek, you may need more vinegar/lime at the end. With Sriracha, I've found I just need a splash. —Alexandra Stafford

  • Prep time 20 minutes
  • Cook time 40 minutes
  • Serves 4
  • 3 tablespoons unsalted butter
  • 1 cup roasted, unsalted cashews or walnuts, coarsely chopped (see notes above if you are using raw nuts)
  • 3 teaspoons to 4 Sriracha or sambal oelek, plus more to taste
  • 1 pinch kosher salt, to taste
  • 1 large onion, finely diced
  • 2 tablespoons finely chopped fresh ginger
  • 1 13.5-ounce (398-ml) can full-fat unsweetened coconut milk
  • 3 cups to 4 cooked white beans, see notes above
  • 1 bunch of Swiss chard or kale, leaves removed from stems and finely chopped
  • 1 splash vinegar or squeeze of lime, optional
In This Recipe
  1. Melt 2 tablespoons of the butter in a large pot over medium heat. Cook nuts with 1 to 2 teaspoons of the Sriracha (depending on your heat tolerance), stirring occasionally, until nuts begin to toast, 3 to 5 minutes. Scrape into a small bowl and season with salt (nice, flaky salt if you have some on hand). Wipe out pan.
  2. Melt remaining tablespoon of butter in same pot over medium-high heat. Add onion, ginger, and a pinch of salt, and cook, stirring occasionally, until translucent and tender, 8 to 10 minutes—you may have to turn the heat down to medium or medium low after a few minutes. Add another teaspoon or two of Sriracha and the can of coconut milk. Fill the empty can with water, add it to the pot, and bring it to a simmer. Add cooked white beans, 1/2 teaspoon kosher salt, and bring to a simmer. Simmer for 20 minutes or until mixture has begun to thicken and beans have begun to break down.
  3. Stir in a handful of the greens, folding them in with a spatula to help them wilt. Repeat with more greens until you've added as much as you'd like. Taste. Add more salt until it tastes right. Squeeze with lime or splash with vinegar if desired.
  4. Stir in half of the nuts. Scoop beans and greens into bowl. Garnish each bowl with remaining nuts.

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    Alexandra Stafford
I write the blog alexandra's kitchen, a place for mostly simple, sometimes fussy, and always seasonal recipes. My cookbook, Bread Toast Crumbs is available everywhere books are sold.