Whether it’s movie night or game day, staying in shouldn’t mean skimping on quality fare.
If you follow along on Instagram, you’ve seen me make Beans and Greens on IG Stories, likely one time too many. This is hands-down my favorite go-to movie night and game day dish. Beans & Greens is cozy enough for when you’re wearing your favorite pajamas and watching Netflix, yet versatile enough to serve as a main course. In fact, this might just be one of the most adaptable and forgiving dishes to keep in your recipe arsenal.
Healthy and Indulgent
Loaded with all the good stuff, Beans and Greens still presents like an indulgent meal; chock full of black beans, a hearty helping of fresh greens, vegetable broth, and warm spices. This dish is incredibly filling and the flavor profile packs a hefty punch, with a kick of heat and lingering notes from your favorite full bodied wine.
Want to make your own Calabrian pepper paste? Grab my recipe here.
One-Pot Versatility
How can this dish get any better? It all comes together in one pot, and it’s vegan! (hold up, my carnivore friends – I’m not vegan either and this dish has me smitten).
As a busy mom, I can appreciate how incredibly forgiving and adaptable this meal is, too. Beans and Greens transforms easily into a main course – simply spoon it on top of toasted naan and serve alongside a crisp seasonal salad. Or, consider adding mushrooms for an extra meaty bite, or add rice – or add mushrooms AND rice! I’ve also layered Beans and Greens over creamy mashed potatoes and whipped parsnips, it makes a spicy, saucy, tomato-wine essence that pairs irresistibly.
Got leftovers? They heat up well and are wonderful when tossed into a pasta dish, too.
For movie night or game day, serve with toasted naan or in shallow bowls along with your favorite tortilla or veggie chips and scoop yourself into a satiated bliss.
By simply adjusting the wine and broth ratio, you can easily make the consistency as loose or as thick as you’d like, giving you endless recipe options. Want a milder dish? Omit or adjust the hot pepper sauce and spices. Oh, this little dish can do so much…
Show Me on Instagram!
If you give this dish a go, don’t forget to share it with me on Instagram, I’d love to see! Just make sure to tag me @chasingtheseasons so I don’t miss it!
Disclosure: As a way of supporting Chasing the Seasons, I may receive monetary compensation for my endorsement, recommendation, and/or link to any product(s). That support allows me to continue to share my recipes with you. I only recommend products that I love and/or personally use or are similar to the products I use – all at no additional cost to you. I sincerely appreciate all the love that has been given to this little blog of mine. Thank you.
Ingredients
- 2 tbsp Olive oil, plus more on hand if needed
- 1/2 tsp Red pepper flakes
- Black pepper, coarsely ground to taste
- 2 Medium onions, thinly sliced
- Salt to taste
- 3 tbsp Tomato paste
- 1 large garlic clove, finely chopped or grated
- 1/2 cup Red wine ex. Cabernet Sauvignon or Pinot Noir
- 1/2 tbsp Calabrian pepper paste substitute with Harissa sauce, see notes
- 28 oz San Marzano tomatoes (whole and peeled), roughly chopped, with juices
- 1 cup Vegetable broth, plus more on hand if needed
- 1/4 tsp Smoked Paprika powder see notes
- 1/4 tsp Chili powder see notes
- 2 tbsp Nutritional yeast
- 3 15 oz canned Black Beans, drained and rinsed well
- 3 oz Fresh greens, roughly chopped ex. spinach, kale
- 7.1 oz Daiya brand mozzerella style cheese shredded
Instructions
- In a large 5 1/2 quart saute pan, heat the olive oil over low-medium heat and add the red pepper flakes and a generous amount of coarsely ground fresh black pepper (approximately 5 turns), cook until the peppers begin to toast and their colors begin to run into the oil. By now the oil should be hot and shimmery, careful not to let it smoke.
- Add the onions and season with a light sprinkle of salt. Cook, stirring often, until the onions are tender and beginning to caramelize, 25-30 minutes.
- Push the onions to the side of the pan to expose the hot center. Add the tomato paste. Allow the paste to sit undisturbed for 2-3 minutes to caramelize, lowering the heat a bit if necessary.
- Add the garlic and stir the paste and onions together. At this point there should be caramelization stuck to the bottom of the pan. Turn off the heat and add the red wine. Return to a low boil and deglaze the pan by stirring and scraping up any brown bits that may have accumulated on the bottom. Stir well to incorporate and let the wine reduce for about 1 minute.
- Add the Calabrian pepper paste, the chopped tomatoes along with their juices, and the vegetable broth, stir well to mix. Add the smoked paprika and chili powder. Lightly season with salt and pepper, to taste. Add the nutritional yeast and mix gently. Add the beans and gently stir to incorporate. Next, add the greens - be patient with them, they’ll cook down significantly. Stir the greens often to help them along, gently folding them into the sauce, until they are completely tender and wilted, at least 5-7 minutes.
- Now is a good time to check the consistency. It should be thick, but still loose enough to be spoon-able with a sauce-like essence. If too thick, add more broth, just a little at a time. If too loose, cook for a little longer, noting that it will thicken more as it cools. The addition of cheese will also help to thicken up the mixture at the end, so use your preference and judgment. Taste and adjust the seasonings, if necessary.
- Lower the heat to a simmer. Add the shredded cheese evenly on top. Allow the cheese to fully melt, helping it along with your cooking spoon, tucking it in a little here and there to assist bringing the heat to the top. Turn off the heat and serve hot! Serving suggestions, add on top of lightly crisp and toasted naan or serve alongside tortilla chips for scooping. See notes for more suggestions.
Happy you finally posted this recipe – it’s one of my favorites! Can’t wait for you to make it again.
Saturday movie night, it’s a date! 🙂