Greens and Beans of Provence

[Guest guest]

Greens and Beans of Provence (adapted)

Source: Heaping Bowl and Brew/Izzy Semrau

 

1/4 cup olive oil

1 cup diced onion

8 cups chicken-style broth

1 - 14.5 oz. can diced or crushed tomatoes

1 tsp. granulated sugar

1/4 - 1/2 tsp. red pepper flakes, or to taste

1/2 tsp. salt, or to taste

1/2 tsp. cayenne pepper, optional

3/4 tsp. herbes de Provence

2 - 15 oz. cans Great Northern beans, drained

2 - 15 oz. cans Red kidney beans, drained

2 bunches turnip greens or kale --- cut into 2-inch pieces, washed, and dried

hot cooked rice, optional

 

Heat oil in a large Dutch oven over medium heat. Add onions and cook just

until soft. Add garlic and cook, stirring constantly, until garlic just

begins to brown. Add the stock, tomatoes, sugar, pepper flakes, salt,

cayenne pepper, herbes de Provence, and beans. Bring to a boil. Reduce heat

to low and simmer 30 to 45 minutes. Add greens and cook until just

tender, another 5 to 10 minutes. Serve over rice.

 

http://www.Christian-Vegan-Cooking

http://www.

http://www.VintageVeganTea

http://www.VeganMenus4HealthyLiving

http://www.AllNaturalSweetenerRecipes