Beans and Greens is a super traditional Italian dish that is usually made with bitter escarole greens and creamy white cannellini beans. I love this dish and make it often. However, for Fiesta Friday I wanted to come up with a Mexican version. Black beans sub in along with black kale to give this dish a more rustic touch and mezcal is thrown in for good measure. I had lovely spring onions from the farmers market but you could use a red onion, or regular white onion no problem. This dish comes together really quickly and can be a great vegan/vegetarian main dish served alongside quinoa or rice. I love to have it with braised turkey tacos or grilled skirt steak. This is a great side to make extra of so you can have it for lunch the next day – really filling and healthy with a ton of flavor. Happy Fiesta Friday and see you all next week!
Mexican Beans and Greens (printable version at the end of the post)
Inspiration: a spicier, smokier version of the Italian classic
Special Equipment: none
- 3 tablespoons olive oil
- 1 bunch spring onions, chopped or 1 medium red or white onion, chopped
- 2 cloves of garlic, minced or grated
- 1 jalapeno, chopped
- 1 can black beans, drained and rinsed
- 1 large bunch of black kale (also called dinosaur or lacinato) – leafy part ripped off the stem and sliced thinly
- 1/2 cup mezcal
In a large skillet (that has a lid) heat the olive oil over medium heat. Add the onions, garlic (being careful not to burn the garlic) and jalapeno. Cook for 3-5 minutes until the onions are soft. Add in the beans and kale and toss so everything is combined.
Add the mezcal and cover – adjust the heat until it is just simmering, usually low or medium low. Cook for 10 minutes. Remove the cover and season with salt and pepper. If the liquid hasn’t all cooked off yet cook uncovered for several more minutes.
Mexican Beans and Greens
Special Equipment: none
- 3 tablespoons olive oil
- 1 bunch spring onions, chopped or 1 medium red or white onion, chopped
- 2 cloves of garlic, minced or grated
- 1 jalapeno, chopped
- 1 can black beans, drained and rinsed
- 1 large bunch of black kale (also called dinosaur or lacinato)
- 1/2 cup mezcal
In a large skillet (that has a lid) heat the olive oil over medium heat. Add the onions, garlic (being careful not to burn the garlic) and jalapeno. Cook for 3-5 minutes until the onions are soft. Add in the beans and kale and toss so everything is combined. Add the mezcal and cover – adjust the heat until it is just simmering, usually low or medium low. Cook for 10 minutes. Remove the cover and season with salt and pepper. If the liquid hasn’t all cooked off yet cook uncovered for several more minutes.
