Fresh Cranberry Beans with Pasta and Greens
Ingredients
-
8
ounces
fresh cranberry beans, in the pod
-
1 ½
tablespoons
extra virgin olive oil
-
½–1
cup
water
-
½
red onion
sliced
-
2
cloves
garlic, minced
-
8
ounces
dried pasta (any shape)
-
1
14.5-ounce can
diced tomatoes, with juice
-
1
bunch
greens (i.e., collard, kale, chard, arugula), chopped
-
½
lemon
juiced
-
to taste
salt and pepper (optional)
-
2
tablespoons
chopped fresh basil
-
2
tablespoons
vegan parmesan cheese (optional)
Instructions
- Shell the cranberry beans and compost the empty pods.
- Heat a sauté pan and add olive oil, then sauté the cranberry beans for 2 minutes.
- Add ½ cup of water and sauté for 12 minutes, stirring frequently, adding more water as needed.
- Add sliced onion and minced garlic, and sauté for an additional 8 minutes, adding water as needed.
- Meanwhile, cook the pasta in a small pot of boiling water according to package directions until al dente, then drain.
- Add the canned tomatoes to the sauté pan and cook for 2-6 minutes, testing the beans for doneness.
- Add the chopped greens and lemon juice, cooking for an additional 2 minutes until the greens are soft but bright green.
- Mix in the cooked pasta and heat through, seasoning with salt and pepper as desired.
- Garnish with fresh basil and vegan parmesan cheese if using, and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
363
Total fat
7g
Total carbohydrates
60g
Total protein
19g
Sodium
37mg
Cholesterol
0mg
You might also like