Ingredients:
- 2 lbs Camellia Pinto Beans, rinsed and picked
- 2 tbs neutral oil, (I used grape seed oil)
- 2 cups parsnips, diced
- 2 cups carrots, diced
- 1 cup celery, diced
- 3 cups leeks, sliced, soaked, removed from water and dried
- 2 tbs garlic, minded
- 1 1/2 cups white vermouth, extra-dry
- 16 cups water
- 2 tbs Creole seasoning
- 1 1/2 tsp oregano leaves, dry
- 1 1/2 tsp salt, dry
- 1 tsp marjoram leaves, dry
- 1 tsp ground black pepper
- 8 cups baby turnip greens (packaged)
- 8 cups baby kale (packaged)
- 1/3 cup Tabasco (or other cayenne hot sauce)
Directions:
- In a large stockpot, over medium heat, add the oil.
- Add the carrots, parsnips and celery, stir to coat with oil.
- Cover pan and allow to simmer for about 6 minutes.
- Add the leeks, stir to combine, cover and cook for 3 minutes.
- Add the garlic, stir to combine, cover and cook for 1 minute.
- Add the vermouth and allow to simmer for 5 minutes.
- Add the beans and water stir to combine.
- Add the Creole seasoning, oregano, salt, marjoram and black pepper, stir to combine.
- Bring to a boil for about 10 minutes; reduce heat to simmer and continue to cook until the beans are softened (about 1½ hours).
- Add the greens and the Tabasco sauce.
- Stir to combine and simmer until the greens are softened (about 15 minutes).
- Serve hot.
The Saucy Southerner is a blogger and member of the Meatless Monday community. This recipe was submitted as part of the 2018 Terra Madre Day as a Food for Change meal.