All the talk of bean and lentil-eating traditions around the New Year suits me perfectly. They are thought to bring prosperity and health. I’ll happily discuss and cook those darlings any day so all the recent posts and meals cooked by friends that contained black-eyed or yellow-eyed peas and lentils have been a treat. A New Year’s day party at Cathy Whims’s of the fabulous Nostrana featured said yellow-eyed peas (from Rancho Gordo) and were a creamy, tender revelation served with garlicky collards and rice stewed in a rich tomato sauce, all inspired by my friend Bryant Terry’s wonderful book The Inspired Vegan. So last week I made my own variation of his Butter Bean and Tomato-Drenched Collards with Parsley.
Any dish where I can toss in previously cooked (and often frozen) beans to make a meal that tastes like it’s been simmered for hours that very day, in little time makes me happy and a bit smug, I’ll admit. I used Ayers Creek Zolfino beans that I had previously cooked and let those stew with the collards and tomato sauce. I think most any bean would be good in this preparation so don’t sweat the details and use what you have.
We ate this for several days and it just kept getting better. On the third day I had it for lunch over buttery Mashed Potatoes and Rutabagas inspired by another favorite new cookbook, Roots by Diane Morgan. That combination might have to be repeated.
This is not only delicious but very economical, rounded out with good bread or a favorite grain or a couple of fried eggs, and can keep you sated for days.
Finally, I have one spot left in my upcoming cooking class Winter Vegetables & Pantry Staples so sign up right away if you’re interested.
Happy New Year and Happy Cooking!
Tomato-Braised Collards with Beans
–adapted from The Inspired Vegan by Bryant Terry
Bryant uses sun-dried tomatoes that he rehydrates and blends with the soaking liquid, vinegar, lemon juice and tomato paste. I’ve had good results cooking down regular canned tomatoes with the vinegar and lemon juice so, use what you have to create a nice rich tomato sauce in which you cook the collards. And if you by chance oven-roasted frozen tomatoes from last fall, they are perfect for this dish.
Bryant adds home-cooked butter (lima) beans and broth to the tomato-y greens for the last half hour of cooking. You can do the same, use different beans or omit the broth and serve the greens over rice or quinoa or another grain of your choosing or mashed potatoes and rutabagas! I used Zolfino beans from Ayers Creek Farm.
2 bunches collards, leaves and stems, well washed
3 tablespoons olive oil
1 large onion, finely diced
4 cloves garlic, minced
1 serrano chile, sliced thinly (optional) use ¼ teaspoon red pepper flakes if you don’t have a chile
1 generous cup dried tomatoes (see headnote)
2 tablespoons tomato paste
1 tablespoon lemon juice
1 tablespoon red wine vinegar
3-4 cups cooked white beans (see headnote) (lima/butter, cannellini, navy, or even pinto would all be good)
5 cups vegetable or chicken stock
¼ cup chopped, fresh parsley (optional but very good)
Put the dried tomatoes in a small bowl and cover with boiling water. Let soak for 20 minutes. Drain and reserve liquid.
Thinly slice the collard stems and set aside. Cut the leaves into bite-sized pieces. Bring a pot of salted water to a boil. Toss in the collard stems and cook for 2 minutes. Add the leaves and cook for 2 more minutes. Drain well.
Put the soaked tomatoes, tomato paste, lemon juice vinegar and 1 cup of soaking liquid in a blender or food processor and process until smooth.
In a large pot heat the olive oil and add the onion and sauté for a few minutes. Add the garlic and Serrano and sauté for another 3-5 minutes until just beginning to brown. Add the tomato mixture and cook for 20 minutes until it begins to thicken, stirring frequently.
Add the reserved collard leaves and stems, the broth and the beans and simmer on low heat, partially covered for 30 minutes. Stir in the parsley, adjust seasoning and serve.
This is even better the next day!