White or Pink Beans With Beet Greens and Parmesan
Updated Feb. 8, 2023
- Total Time
- 2 hours 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra virgin olive oil
- 1large red onion, finely chopped
- 2 to 4garlic cloves (to taste), minced
- ½pound white or pink beans (1⅛ cups), soaked in 1 quart water for 4 hours or overnight
- 6cups water
- A bouquet garni made with a bay leaf, a few sprigs each parsley and thyme, and 2 good-size Parmesan rinds
- Salt to taste
- 1generous bunch beet greens (about ¾ pound), stemmed, washed well in 2 changes of water and coarsely chopped
- Freshly ground pepper
- Freshly grated Parmesan for serving
Nutritional analysis per serving (4 servings)
111 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 3 grams protein; 1274 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring often, until the onion is tender, about 5 minutes, and add the garlic. Cook, stirring, until it is fragrant, 30 seconds to a minute. Drain the beans and add to the pot, along with 6 cups water (or enough to cover the beans by at least an inch) and the bouquet garni. Bring to a gentle boil, add salt to taste, cover and simmer 1½ to 2 hours, until the beans are soft and fragrant. Taste, adjust salt, and add pepper. Remove the bouquet garni.
- Step 2
Stir in the beet greens and simmer 5 to 10 minutes. Serve in wide bowls and pass freshly grated Parmesan for sprinkling.
Private Notes
Comments
I was in a hurry as I spent some time stemming and braising the beet greens so I used a can of garbanzos and a can of butter beans, all of the seasoning called for plus a cup of farro. It was very good and very fast to put together. Beet greens are my favorite greens. For some strange and inexplicable reason my market has decided to top all beets and discard the greens for mulch. In my view this is a food crime—a nutritional crime, but if I take a box of greens they give them to me for free.
I didn't make a bouquet garni, I put herbs in separately and removed before adding beet/chard greens. I needed to use use up some other veggies so I diced carrots along with red & yellow peppers added to onion/garlic saute. I added lemon zest & juice towards end of cooking, along with a generous amount of fresh rosemary. Delicious!
This was a delicious way to use the greens that came along with some beets I picked up to roast. Using what I had on hand meant no thyme for this first attempt but still a tasty, satisfying meal.
Tasty, nutritious and filling. To sauteed onion & garlic added 1.5c homemade salty ham broth + ~4c water, diced carrots & beet stems, Parmesan rind & herbs in an infuser bag (thyme was dried). Simmered 30min b4 adding 2 cans (rinsed, drained) pink beans. After 10min needed more salt, pepper. Hadn't enough beet greens so threw in some baby bok choy & kale leaves. A bit bland so served with sour cream.
Made this twice now, once with beet greens and once with chard. Delicious! Both times I finely chopped the stems and added them with the onions to cook.
This was a delicious way to use the greens that came along with some beets I picked up to roast. Using what I had on hand meant no thyme for this first attempt but still a tasty, satisfying meal.
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