Beans and Greens
Servings: 8
Calories: 139kcal
Ingredients
- 1 tablespoon pure olive oil
- 12 ounces chicken or turkey andouille sausage sliced
- 2 sweet onions chopped
- 2 celery stalks chopped
- 2 poblano or green bell peppers cored, seeded, and chopped
- 6 to 8 cloves garlic very finely chopped
- 2 16 ounce cans white beans
- 2 cups water, chicken stock, or vegetable stock
- ½ teaspoon cayenne pepper
- ¼ teaspoon white pepper
- ¼ teaspoon smoked paprika
- 3 bay leaves preferably fresh
- 1 cup coarsely chopped collard greens finely chopped (about 4 ounces)
- 3 green onions trimmed and chopped
- Hot sauce for serving
- Coarse kosher salt and freshly ground black pepper
Instructions
- Heat the oil in a large heavy pot over medium-high heat. Add the sausage and cook until browned, about 5 minutes. Add the onion, celery, and chiles. Season with salt and pepper. Cook until the onions are soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
- Drain the beans and add the beans to the pot. Add the cayenne, white pepper, smoked paprika, and bay leaves. Bring the mixture to a boil, then decrease the heat to simmer. Cook, stirring occasionally, until the beans are heated through and the flavors have married, about 15 minutes.
- Using a potato masher, smash in the pot to break up some of the beans. Stir in the collard greens and stir to combine. Cook until wilted and heated though, about 5 minutes. Add chopped green onions and season well with hot sauce to taste. Taste and adjust for seasoning with salt and pepper.
Nutrition
Calories: 139kcal | Carbohydrates: 14g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 552mg | Potassium: 357mg | Fiber: 3g | Sugar: 9g | Vitamin A: 545IU | Vitamin C: 52mg | Calcium: 64mg | Iron: 5mg