Beans, Greens + what magic ingredient(s)?
April 14, 2020 10:06 PM Subscribe
My standard shelter-in-place quick meal is this: Cut up a whole bunch of greens (kale, collard greens, chard), sauté an onion and some garlic, then throw it all into the Instant Pot at 30 minutes on high pressure. After it's done, I add a can of beans. It's starting to get old. What else can I add to my beans & greens to make it interesting? Assume I want to keep throwing it into the Instant Pot. I'm not vegetarian but I'm (gasp) sick of bacon.
There's a good AskMe from 2007 with some ideas but I want more!
There's a good AskMe from 2007 with some ideas but I want more!
Crumbled sausage would turn it into a duckless cassoulet.
Add canned tomatoes and butter so it turns into this divine sauce (sounds so boring, tastes so great)
Change the beans - what about using chickpeas, and adding curry?
posted by nouvelle-personne at 10:21 PM on April 14, 2020 [1 favorite]
Add canned tomatoes and butter so it turns into this divine sauce (sounds so boring, tastes so great)
Change the beans - what about using chickpeas, and adding curry?
posted by nouvelle-personne at 10:21 PM on April 14, 2020 [1 favorite]
My preferred version of beans and greens is to saute some garlic in olive oil, add red pepper flakes, then add the kale and a bit of tomato paste and vegetable broth, then let it cook down until it thickens a bit.
posted by yasaman at 10:44 PM on April 14, 2020
posted by yasaman at 10:44 PM on April 14, 2020
Hmm, so why are you doing 30 minutes just for greens? That's a really long time. Like, 30 minutes would be long enough for some dried beans.
Anyway! I have an instant pot, too, and I've been making various versions of what I call pandemic stew. It started with minestrone (though I didn't use that exact recipe). Here's roughly the approach I've been taking:
Saute onion and garlic in the instant pot; then add carrots and celery and saute a bit longer. Add potatoes and dried beans (if I'm using them) and and a bay leaf or two and seasonings (oregano, thyme, etc plus cayenne or something to give it some kick) and cover with chicken stock. Sometimes I put frozen chicken thighs on the top (I attempt to season it even though it's frozen; chicken thighs, from frozen, take around 15 minutes or so? You can google for this). You could also include rice or pasta if you want.
After this all cooks (timing based on the beans or chicken), I release the pressure and then stir in kale or other greens; if I didn't have chicken or want to go all in on the meat, I add sausage here. Then you can set it to saute on low long enough for the sausage to heat up and/or the greens to wilt. You could also add frozen veggies (broccoli, corn, kale, green beans, anything) here for some variety.
So I haven't been including rice or pasta in the instant pot because I'm usually making a large amount so I'll have leftovers and I don't want the starch to get too soggy. So I make the rice or pasta I want for the night separately and add it at the end.
I make enough to freeze. So right now my lunches are the pandemic stew I made and froze three weeks ago, so there's some variety because I used different beans and a different set of ingredients. My latest pandemic stew had black eyed peas.
I also made instant pot jambalaya recently, which was pretty easy.
You could get some frozen shrimp that you add at the end for some variety?
posted by bluedaisy at 10:52 PM on April 14, 2020 [4 favorites]
Anyway! I have an instant pot, too, and I've been making various versions of what I call pandemic stew. It started with minestrone (though I didn't use that exact recipe). Here's roughly the approach I've been taking:
Saute onion and garlic in the instant pot; then add carrots and celery and saute a bit longer. Add potatoes and dried beans (if I'm using them) and and a bay leaf or two and seasonings (oregano, thyme, etc plus cayenne or something to give it some kick) and cover with chicken stock. Sometimes I put frozen chicken thighs on the top (I attempt to season it even though it's frozen; chicken thighs, from frozen, take around 15 minutes or so? You can google for this). You could also include rice or pasta if you want.
After this all cooks (timing based on the beans or chicken), I release the pressure and then stir in kale or other greens; if I didn't have chicken or want to go all in on the meat, I add sausage here. Then you can set it to saute on low long enough for the sausage to heat up and/or the greens to wilt. You could also add frozen veggies (broccoli, corn, kale, green beans, anything) here for some variety.
So I haven't been including rice or pasta in the instant pot because I'm usually making a large amount so I'll have leftovers and I don't want the starch to get too soggy. So I make the rice or pasta I want for the night separately and add it at the end.
I make enough to freeze. So right now my lunches are the pandemic stew I made and froze three weeks ago, so there's some variety because I used different beans and a different set of ingredients. My latest pandemic stew had black eyed peas.
I also made instant pot jambalaya recently, which was pretty easy.
You could get some frozen shrimp that you add at the end for some variety?
posted by bluedaisy at 10:52 PM on April 14, 2020 [4 favorites]
Sounds as though you have (more or less) all the ingredients for some version of the Smitten Kitchen Shakshuka. Just add something spicy (curry powder, paprika or whatever you have on hand) to your existing greens and beans. When the base ingredients are cooked to your satisfaction, carefully crack a couple of eggs on top of the mixture and let them cook gently for a few minutes. Looks and tastes excellent!
posted by The Patron Saint of Spices at 10:55 PM on April 14, 2020 [3 favorites]
posted by The Patron Saint of Spices at 10:55 PM on April 14, 2020 [3 favorites]
Good-quality red-pepper flakes. Dissolve a couple of anchovy filets in the olive oil when you're sauteeing the onion. Add some lemon juice to the beans. Or an egg on top would be nice.
(I'm not an IP expert, but 30 minutes seems like a whole lot for greens!)
posted by praemunire at 10:56 PM on April 14, 2020 [2 favorites]
(I'm not an IP expert, but 30 minutes seems like a whole lot for greens!)
posted by praemunire at 10:56 PM on April 14, 2020 [2 favorites]
(Shakshuka without tomatoes???)
posted by praemunire at 10:57 PM on April 14, 2020 [4 favorites]
posted by praemunire at 10:57 PM on April 14, 2020 [4 favorites]
If you save the onion and garlic skins plus the ends of the greens, you could make some simple vegetable stock in the Instant Pot. That could add some richness, though I usually use stock to cook beans or grains -- do you have access to dry beans? You could cook a big batch of those in stock and then freeze or refrigerate and add to your greens at the end the same way you do now.
Alternatively, and I have not tried this and this might just be my weird improvisational cooking style talking, but I wonder about adding chopped apples and cinnamon? Along similar lines, I get a lot of mileage out of Trader Joe's Pumpkin Pie Spice blend--it's good in a unexpectedly broad range of savory dishes.
posted by overglow at 11:07 PM on April 14, 2020 [1 favorite]
Alternatively, and I have not tried this and this might just be my weird improvisational cooking style talking, but I wonder about adding chopped apples and cinnamon? Along similar lines, I get a lot of mileage out of Trader Joe's Pumpkin Pie Spice blend--it's good in a unexpectedly broad range of savory dishes.
posted by overglow at 11:07 PM on April 14, 2020 [1 favorite]
Maybe some preserved lemon? You’d have to make that first but it only takes a few days.
posted by less of course at 11:49 PM on April 14, 2020
posted by less of course at 11:49 PM on April 14, 2020
Peanut sauce! Rice and beans and greens with a simple peanut sauce - natural peanut butter, garlic, tamari, lime juice, hot sauce, shake it all up in a jar - is my favorite thing. If you are feeling super lazy even tossing in a scoop of peanut butter will transform them.
posted by mygothlaundry at 12:26 AM on April 15, 2020 [2 favorites]
posted by mygothlaundry at 12:26 AM on April 15, 2020 [2 favorites]
Add hot or mild Italian sausage (already sautéed in the same pot). Or chicken sausage of any flavor. Stew beef.
Use lentils, whole grains, or rice instead of or in addition to beans.
Add different spices - Italian themed, Mexican, Indian, Hungarian (paprika!). Curry powder and coconut milk.
Tomatoes, shallots, other veggies like peas, peppers.
posted by Red Desk at 1:09 AM on April 15, 2020 [1 favorite]
Use lentils, whole grains, or rice instead of or in addition to beans.
Add different spices - Italian themed, Mexican, Indian, Hungarian (paprika!). Curry powder and coconut milk.
Tomatoes, shallots, other veggies like peas, peppers.
posted by Red Desk at 1:09 AM on April 15, 2020 [1 favorite]
Apple (the crunch is nice)
Pear
Lemon juice
Chili, cumin, Thai curry pastes, Indian spice mixes, spicy pepper pastes
Walnuts (also crunchy)
Soaked/boiled cashews (nice texture)
Garbanzos, if you haven't been using them
Note: all of the above intended as individual suggestions, not a single combination!
posted by trig at 2:09 AM on April 15, 2020 [1 favorite]
Pear
Lemon juice
Chili, cumin, Thai curry pastes, Indian spice mixes, spicy pepper pastes
Walnuts (also crunchy)
Soaked/boiled cashews (nice texture)
Garbanzos, if you haven't been using them
Note: all of the above intended as individual suggestions, not a single combination!
posted by trig at 2:09 AM on April 15, 2020 [1 favorite]
2nding that 30 mins has got to be way too long for greens in the Instant Pot. I cook pulled pork in 30 mins in my IP.
posted by gnutron at 4:36 AM on April 15, 2020 [1 favorite]
posted by gnutron at 4:36 AM on April 15, 2020 [1 favorite]
This walnut dressing would be wonderful on your beans and greens. I love it on kale.
posted by FencingGal at 6:22 AM on April 15, 2020 [2 favorites]
posted by FencingGal at 6:22 AM on April 15, 2020 [2 favorites]
Seconding the observation that 30 minutes in a pressure cooker is a *really* long time for greens! When I cook greens, I tend to do a light saute or braise in liquid on the stove, maybe 5-10 minutes max.
My classic pairing with beans (and greens) is cornbread! It's a yummy sop for the liquid, and, especially if you let the cornbread dry out a little, it adds fantastic texture to the dish.
If you keep using your instant pot, adding in a few tomatoes/half a can of tomatoes or tomato sauce will cook down nicely into a stewy sauce. Bonus for fresh herbs added at the end, like basil, if you have access or can get some growing.
posted by late afternoon dreaming hotel at 6:28 AM on April 15, 2020 [1 favorite]
My classic pairing with beans (and greens) is cornbread! It's a yummy sop for the liquid, and, especially if you let the cornbread dry out a little, it adds fantastic texture to the dish.
If you keep using your instant pot, adding in a few tomatoes/half a can of tomatoes or tomato sauce will cook down nicely into a stewy sauce. Bonus for fresh herbs added at the end, like basil, if you have access or can get some growing.
posted by late afternoon dreaming hotel at 6:28 AM on April 15, 2020 [1 favorite]
Add eggs (and if you have them, some chopped peppers and hot sauce) and you have the filling for a breakfast burrito.
posted by randomnity at 7:03 AM on April 15, 2020
posted by randomnity at 7:03 AM on April 15, 2020
I'll just chime in that I am living on sautéed greens with roasted garlic, and just adding eggs/egg whites from a carton to make it an omelette (with various spices/herbs) for a quick one pan meal. I might eat it with a bit of green onions, or salsa, or add some cheese, or poach everything in cream for variety. I'm agreeing with those questioning greens for 30 minutes in a pressure cooker - because I like my greens still green! Rapini is particularly good for this.
posted by peagood at 7:21 AM on April 15, 2020
posted by peagood at 7:21 AM on April 15, 2020
N'thing eggs on top and the lengths your cooking your greens seeming long.
Ive been making a ton of Frank Prisinzano's "candied yam method" which is just roasting sweet potatoes (i do not agree with his decision to call them yams) at 400+ washed but unpricked/unoiled until they exude a sweet liquid which bubbles and burns (or caramelizes if your writing a menu). the skin gets crackling crisp and he splits them and serves with butter and smoked salt, but i like them as a base for a beans/greens situation like you are making (usually with some chipotle in adobo which is my must-have sweet potato flavor pairing).
posted by Exceptional_Hubris at 7:49 AM on April 15, 2020 [1 favorite]
Ive been making a ton of Frank Prisinzano's "candied yam method" which is just roasting sweet potatoes (i do not agree with his decision to call them yams) at 400+ washed but unpricked/unoiled until they exude a sweet liquid which bubbles and burns (or caramelizes if your writing a menu). the skin gets crackling crisp and he splits them and serves with butter and smoked salt, but i like them as a base for a beans/greens situation like you are making (usually with some chipotle in adobo which is my must-have sweet potato flavor pairing).
posted by Exceptional_Hubris at 7:49 AM on April 15, 2020 [1 favorite]
Preserved lemon is magic here.
Or add miso and sesame oil. There's something about that particular combo. If you want a recipe, there's one that uses miso and sesame oil from crescent dragonwagon's "The Cornbread Gospels." It's a combo I never thought about but it's crazy how good and rich it tastes.
Edit for typo.
posted by liminal_shadows at 9:19 AM on April 15, 2020
Or add miso and sesame oil. There's something about that particular combo. If you want a recipe, there's one that uses miso and sesame oil from crescent dragonwagon's "The Cornbread Gospels." It's a combo I never thought about but it's crazy how good and rich it tastes.
Edit for typo.
posted by liminal_shadows at 9:19 AM on April 15, 2020
Response by poster: Thanks all, for both the suggestions and the cooking-time recommendations! I have trouble understanding the logic behind Instant Pot cooking times, so if folks are dropping by this thread again, I would love to know how many minutes you *do* recommend cooking the greens.
posted by rogerroger at 9:37 AM on April 15, 2020
posted by rogerroger at 9:37 AM on April 15, 2020
Similar to the Smitten Kitchen recipe, here's the Bon Appetit recipe for green shakshuka.
posted by Lexica at 11:07 AM on April 15, 2020
posted by Lexica at 11:07 AM on April 15, 2020
I do olive oil, salt, garlic, and a giant mess of kale in the IP for 3 minutes on high pressure. The kale retains its curly texture, but will be completely soft and silky in your mouth.
posted by apparently at 11:19 AM on April 15, 2020
posted by apparently at 11:19 AM on April 15, 2020
Backing up some, there are three reasons to cook something, yes? - food safety, change what nutrients we can digest out of it, you like it better that way. All of them are going to happen faster at higher temperatures and most of them faster at higher pressure so the IP as a pressure cooker speeds them all up.
So much that I assume any greens are safe before the IP even gets to pressure. For nutrients, AIUI, we gain some things with some cooking and we also lose some with cooking, so I aim for an over-the-course-of-the-week mix of well cooked and lightly cooked veg. But for taste preference, who knows! Some people love raw kale stems; my Virginia grandmother cooked every veg to a smooth and, alas, slightly grey-green paste, but with salt and pork fat so they were very tasty.
If you have time to experiment, I’d set out fairly similar bunches of veg and over three batches cook them 1 minute, 5 minutes, 15 minutes. More? Take notes, decide what you like. More flavor left in the veg usually means less put into the broth.
Lorna Sass, in Great Vegetarian Cooking Under Pressure:
So much that I assume any greens are safe before the IP even gets to pressure. For nutrients, AIUI, we gain some things with some cooking and we also lose some with cooking, so I aim for an over-the-course-of-the-week mix of well cooked and lightly cooked veg. But for taste preference, who knows! Some people love raw kale stems; my Virginia grandmother cooked every veg to a smooth and, alas, slightly grey-green paste, but with salt and pork fat so they were very tasty.
If you have time to experiment, I’d set out fairly similar bunches of veg and over three batches cook them 1 minute, 5 minutes, 15 minutes. More? Take notes, decide what you like. More flavor left in the veg usually means less put into the broth.
Lorna Sass, in Great Vegetarian Cooking Under Pressure:
Collards are a good candidate for pressure cooking as they can be quite tough [..] finish off the greens by standard cooking so you can keep peeking and tasting until they are just right.posted by clew at 11:21 AM on April 15, 2020 [1 favorite]
Use the 3- minute timing for mature collard greens, with 7 inch or wider leaf span.
My mother the nutrition teacher always puts tomatoes in her beans & greens.
posted by The Underpants Monster at 12:06 PM on April 15, 2020
posted by The Underpants Monster at 12:06 PM on April 15, 2020
Kimchi would be something I might add to what you've got there.
I'm going to veer off your path a bit to recommend beans on toast (if you do further carbs) with a chopped greens salad on the side.
You can do a traditional sort of tomato-y beans on toast, or fry up an onion in some oil, put the beans in the saute pan, and then smush a bit with some curry or garam masala, then spread on toast. I also eat this on something like a Ryevita crisp bread.
I just put quite tough cabbage into the Instant Pot with turkey sausage for 10 min. With more delicate greens I'm going with people's 3 minutes above.
posted by warriorqueen at 12:11 PM on April 15, 2020
I'm going to veer off your path a bit to recommend beans on toast (if you do further carbs) with a chopped greens salad on the side.
You can do a traditional sort of tomato-y beans on toast, or fry up an onion in some oil, put the beans in the saute pan, and then smush a bit with some curry or garam masala, then spread on toast. I also eat this on something like a Ryevita crisp bread.
I just put quite tough cabbage into the Instant Pot with turkey sausage for 10 min. With more delicate greens I'm going with people's 3 minutes above.
posted by warriorqueen at 12:11 PM on April 15, 2020
Aside from switching up your base, which is to say to use not just onions and garlic, but tomatoes or celery + carrots or leeks or fennel or or or …
More or different herbs? Where are you on thyme, bay leaves, paprika? Toss in a little nutmeg?
Protein: Sub ham hocks or sausage (like andouille) for the bacon?Oxtails or short ribs? Frozen shrimp?
Add umami! Parmesan cheese? Fish sauce or anchovies? Chicken broth for some or all of the water? A knob of tomato paste always adds depth.
Add acid in the form of vinegar or lemon juice, or a Louisiana hot sauce like Tabasco, Crystal, or … Louisiana? White wine?
posted by fedward at 2:06 PM on April 15, 2020
More or different herbs? Where are you on thyme, bay leaves, paprika? Toss in a little nutmeg?
Protein: Sub ham hocks or sausage (like andouille) for the bacon?Oxtails or short ribs? Frozen shrimp?
Add umami! Parmesan cheese? Fish sauce or anchovies? Chicken broth for some or all of the water? A knob of tomato paste always adds depth.
Add acid in the form of vinegar or lemon juice, or a Louisiana hot sauce like Tabasco, Crystal, or … Louisiana? White wine?
posted by fedward at 2:06 PM on April 15, 2020
Different spices! Beans + greens are a great base for almost every non-herby spice mix. Curry, chilis, that kind of thing. Radically changing the spices will make it taste different every day.
Also +1 to adding shredded cheeses or vinegar-based sauces.
posted by Ahniya at 12:02 AM on April 16, 2020
Also +1 to adding shredded cheeses or vinegar-based sauces.
posted by Ahniya at 12:02 AM on April 16, 2020
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posted by hurdy gurdy girl at 10:14 PM on April 14, 2020 [1 favorite]