MEXICAN BEANS AND GREENS
1 small white onion, coarsely chopped (about 1 cup)
2 to 3 canned chipotle chile peppers
3 garlic cloves, coarsely chopped
2 Tbsp. chili powder
2/3 cup vegetable broth or water
1 Tbsp. canola oil
2 cans (8 oz. each) black beans
3 cups cooked mustard greens, collards or kale (or one 10-ounce package frozen greens)
1/3 cup chopped fresh cilantro leaves (for garnish)
Tortillas, warmed (optional, for serving)
Place the onion, chiles, garlic, and chili powder in a blender. Add the vegetable broth or water, and process to a rough puree.
Heat the oil in a small Dutch oven over medium high heat. Add the pureed chiles and onion. Cook, stirring occasionally, until the mixture thickens, about 5 minutes.
Add the beans, with their liquid. Cook over medium heat, stirring occasionally to keep the beans from sticking, for 15 minutes so the beans absorb the flavor of the seasonings.
Heat the greens in a microwave or in a pan with just enough water to steam them. If using frozen greens, cook according to package instructions and drain.
TO SERVE:
Divide the greens among 4 shallow soup bowls. Ladle in a cup of the beans. Sprinkle the cilantro over the beans, and serve. If desired, pass a plate of warm corn tortillas; roll the beans and greens in the tortillas, or tear them in small pieces and mix the tortillas with the beans.
Source: Northwest News |