AARP - Segunda Juventud - Greens and Beans

Greens and Beans

By Jennifer Delson
May 2009

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I’ve made this dish with many variations. Use Swiss chard or spinach; pinto, garbanzo, or black beans. If you don’t have goat cheese—or don’t want to buy it because it can put a dent in the food budget—try any grated cheese you like.

Ingredients:

1½ tablespoons vegetable oil

1½ tablespoons butter

2 cloves garlic, minced

1 tablespoon Mexican salsa

1 bunch greens (Swiss chard or spinach), rinsed, stems removed and cut into ½-inch slices

1 pound cooked pinto, garbanzo, or black beans

1 small tomato, chopped

1 tablespoon fresh lime juice

salt and pepper to taste

3 tablespoons goat cheese

Preparation:

1. Preheat the oven to 350 degrees. Lightly grease a baking dish.

2. Heat the oil and butter in a large skillet over medium heat. Add garlic and salsa; cook and stir 1 minute. Add greens, cover, and cook for 3 minutes. Uncover and mix in the pinto beans, tomato, lime juice, salt, and pepper. Cover and continue cooking until the greens are wilted, about 4 more minutes.

3. Transfer the greens to the baking dish, and spread goat cheese on the leaves.

4. Bake for 15 minutes in preheated oven, or until the cheese is warmed.

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