Cannellini beans with beets and collards

You’ll see that this recipe is really similar to Collards and Cannellinis, but I just added beets, onions, and more spices.

1 15-oz can of Cannellini (White Kidney) Beans
1 cup shredded beet, raw
1/2 cup diced onions
8 large collard leaves, sliced very thin
1/2 T crushed garlic (3 or more cloves)
1 T tahini
1/2 T tamari (or soy sauce)
1 T canola oil
1 T sesame oil
2 t light brown sugar
1 t thyme
1 t dill
1 t oregano
1 t black pepper
1/2 t sea salt
1/4 t cayenne pepper

Heat the canola oil on medium in a large, shallow saute pan.  Add the shredded beets, onion and garlic. Saute for a couple minutes.  Add the sliced collard greens and saute for another 10 minutes, stirring frequently.  Mix the tahini, tamari, sesame oil, and brown sugar in a small bowl.  Add the white beans and the tahini-tamari mixture, then add the rest of the spices.  Turn the heat to low and cook for another 15 minutes.  Stirring every so often to make sure the dish isn’t getting too dry.  If it does look like it’s drying out, add just a couple tablespoons of water.
Serve alone as a side or over rice.

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