Pink Beans with Spring Greens

Arugula leaves in a bowl

Leafy spring greens like spinach, arugula, or watercress look and taste very appealing with pink beans. The more garlicky you make this simple dish, the better. 

Serves: 4

  • 1 1/2 tablespoons extra-virgin olive oil
  • 3 to 4 cloves garlic, minced
  • 3 scallions, sliced, or agood-sized bunch garlic chives, minced
  • 3 to 3 1/2 cups cooked or two 15- to 16-ounce cans
    pink beans, drained and rinsed
  • 1 teaspoon good-quality chili powder
  • 10 to 12 ounces small-leafed spring greens
    (try a combination of baby spinach with a smaller amount of
    baby arugula, watercress, or tatsoi)
  • Salt and freshly ground pepper to taste

Heat the oil in a large skillet. Add the garlic and sauté over low heat until it just begins to turn golden. Add the scallions and sauté just until they soften a bit.

Stir in the beans, chili powder, and about 1/4 cup of water. Bring to a simmer, then mash just enough of the beans with the back of a wooden spoon to create a thick, saucy base. Cook over very low heat, covered, while preparing the greens.

Wash the greens and remove longer stems. Steam very briefly with only the water clinging to the leaves in a large, tightly covered soup pot until just wilted, not more than a minute or two. Remove from the heat and stir into the beans. Season to with salt and pepper and serve.

Note: Try using a combination of spinach with a smaller amount of arugula, watercress, or any leafy Asian green.


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