Any Bean, Any Green!

Cashew cream on EVERYTHING!
  • 1-1.5 HRS
  • 4
    • Use any green; kale, collards, brussels sprouts, swiss chard, broccoli and so on!
    • Use any bean; kidney, navy, black, aduki, garbanzo, seriously the possibilities are endless.
    • We've used lentils, curried cauliflower, white yams, garnet yams, sweet potatoes. Switch it up every time!

Thanks to my friend, Margot this recipe has a name—Any Bean, Any Green! This is a dish I believe I posted before but it accidentally got deleted when the blog underwent some updates on the back end. I also made some changes to the recipe, so we can just think of it as a whole new post!

Lately I have been trying to cut the amount of gluten being consumed in our home. I think I might have a slight intolerance. Cut to me in the fetal position on the sofa feeling insanely bloated. FUN! We are not going gluten free completely, but are cutting it down significantly. I still want my beer and I know I’ll use gluten in cooking from time to time or I’ll likely order something at a restaurant that has it. Maybe at a later date I will completely cut it out. We’ll see.

On to the recipe…

Cashew Cream Ingredients:

  • 1.5 C cashews (raw, soaked in water at least an inch above them for at least 1 hour), drained
  • juice of 1 lemon
  • 1/2-3/4 C water (based on how thick you want it)
  • 1/2 tsp salt
  • 1/4 tsp onion powder
  • 1 garlic clove
  • 3 generous tbsp of nutritional yeast

The Dish Ingredients:

  • 1, 15oz can any bean of your choice
  • 2 bunches of greens (we used Swiss Chard for this version)
  • 1lb (ish) of brussels sprouts (if you want, or not)
  • 2 sweet potatoes
  • 1 small onion, diced or sliced
  • 4 garlic cloves, minced and divided
  • 1-2 tbsp olive oil
  • 1/4 cup more water or veggie stock

Directions:

First get your sweet potatoes going because that takes the longest. Preheat the oven to 350 degrees, wrap each potato in aluminum foil, put them on a pan and pop them in the oven for 1-1.5 hours/until a fork can easily puncture the potatoes.

Sweet Potats!

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While the potatoes are cooking get your other ingredients ready. I would do the brussels sprouts next if you’re using them! Cut off the stem base, remove any dirty outer leaves, cut in half, and toss in oil, salt and pepper. When you potatoes have about 20 min left toss in the brussels sprouts and stir once or twice while cooking.

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While the sprouts and potatoes are roasting, get your greens (kale/chard/collards/broccoli), and beans going.

Drain and rinse the beans. Get a small pot heating on your stove top at about medium heat. Put in 1-2 tbsp of the water/oil and add half of the diced onion. Do the same thing in a larger pot for the greens!

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Next add your garlic to each pot. Once you can start smelling the garlic, add the beans to the smaller pan and…

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add the greens to the larger pan. Stir both every so often for about 7 minutes total.

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While those are all sautéing get your cashew cream going.

Put all cashew cream ingredients in a blender and just let them blend to make the cream nice and smooth and it’ll heat the cream up a little too!

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Once everything is cooked to your liking (I just taste everything and see if something needs more salt, or if the brussels sprouts taste done), plate it up!

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Cover it in cashew cream!

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This dish is so healthy, has very little oil, and is gluten free! We are STUFFED after eating this too. If you’re making it for two the leftovers are great for lunch the next day.

Enjoy!

Jules

2 Comments on "Any Bean, Any Green!"

  1. ToddbackinChicago says:

    Hi, Jules

    Definitely going to try this! Moe lurves anything cashew-derived.

    As an aside, you might want to know that you (and others) have inspired me. I finally pulled the trigger and stopped eating meat. Not vegan (yet) but definitely flesh-free. I feel better physically and more importantly, in my heart.

    I had wondered if you were still keeping up the blog. Glad you cross-posted to FB :)

    Our best to you, Aaron, Gweck, Beans and the internet kitties.

    XO – Todd, Moe, Bean

    • Julie says:

      Todd, I am really moved to hear that I had part in your choice to go veggie. Thank you so much for letting me know.

      My blog did take a little hiatus with the move out here and I changed the hosting and lost some posts but I am working on getting it back in gear. Thanks for checking it out!!! You’ll have to let me know how the recipe goes. Just a heads up you can add all kinds of seasonings to the beans/brussels/leafy greens, we add cumin to our beans most of the time. Enjoy!!!

      Hugs to you, Moe, and Bean!! xoxoxo! Julie

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