Ingredients:
- 1 (1-pound) package Camellia Brand Dried Beans (options: Garbanzos, Lentils, Navy Beans, Great Northern Beans, etc.)
- 2 tablespoons fat (options: olive oil, avocado oil, butter, etc.)
- 2 cups chopped onion (options: white, red, leeks, shallot or any combination)
- 2 cups chopped vegetables, if desired (options: celery, carrots, bell pepper, fennel or any combination)
- 3 cloves garlic, chopped
- 8 cups broth (options: vegetable, chicken, beef, mushroom, etc.)
- 1/4 teaspoon crushed red pepper flakes
- 3 cups chopped greens (options: kale, collard, spinach, arugula, Swiss chard, cabbage, watercress, etc. or any combination)
- 2 tablespoons vinegar (options: red wine, cider, champagne, mirin, white balsamic, flavored, etc.)
- 1 teaspoon salt
- 1/4 teaspoon pepper
Directions:
- Rinse and sort beans.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Add chopped onion and chopped vegetables and sauté for 3 minutes. Add garlic and cook 1 minute more.
- Add broth, beans and red pepper flakes; bring to a boil. Reduce heat, cover and simmer until beans are tender. (See our bean cooking chart for cooking times per individual bean/pea varieties). Add more broth or water as needed.
- Stir in greens, vinegar, salt and pepper. Cook until greens are wilted (1 minute for spinach or watercress, and up to 20 minutes for collards or chard).
- Serve hot.