VEGAN--Greens and Beans of Provence

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* Exported from MasterCook *

 

Greens and Beans of Provence

 

Recipe By :Chef Izzy Semrau, Heaping Bowl & Brew Restaurant, Atlanta, GA

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup olive oil

1 cup diced onion

1 tablespoon minced garlic

8 cups vegetable stock

1 14 oz can diced or crushed tomatoes

1 teaspoon granulated sugar

1/4 teaspoon red pepper flakes -- (to 1/2 tsp) or to taste

1/2 teaspoon salt -- or to taste

1/2 teaspoon black pepper

3/4 teaspoon 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 " pieces, washed &

dried

 

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, black pepper,

herbes de Provence, Great Northern beans, and kidney beans. Bring to a boil.

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

tender, another 5-10 minutes.

 

Serve over rice with grated Parmesan, if desired.

 

Description:

" Rated one of the top recipes published in the newspaper in 2000. "

Source:

" Atlanta Journal-Constitution "

 

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Per Serving (excluding unknown items): 952 Calories; 13g Fat (12.0% calories

from fat); 53g Protein; 160g Carbohydrate; 41g Dietary Fiber; 2mg Cholesterol;

1788mg Sodium. Exchanges: 10 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 2

1/2 Fat; 0 Other Carbohydrates.

 

NOTES : Not all restaurant dishes translate well in the home kitchen, but this

specialty of East Atlanta's Heaping Bowl & Brew restaurant is a noteworthy

exception. Chef/owner Izzy Semrau was kind enough to share it after a ready

requested it in our From the Menu of. . . .column.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0