Beansngreens Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 bunch: , app. 20 med. leaves
Collards,
1 cup: FRESH butterbeans, (limas or
Blackeyed peas would work,
Too),
1 small: Onion, chopped
1: Or 2 fresh hot peppers,
Seeded and chopped,
1/2 cup: White wine,
2: Bayleaves,
Directions:
Put the wine in the pressure cooker and add the rinsed beans, the
bayleaves, and enough water to cover. put the heat on medium to
medium high, and do not cover (yet). let the beans simmer as you
prepare the greens: rinse each leaf, devein, stack flat on top of one
another, roll them up tightly, and slice across the roll to shred
them nicely. add the onions to the beans and cook until just
translucent. add the greens and the hot peppers and mix well. put the
lid onto the pressure cooker and bring up to pressure. cook at
pressure for about 3 minutes. cool the cooker under cool water.
serve the beans and greens with your favorite vinegar (like apple
cider, balsamic, or rice).
From: Libby. Fatfree Digest [Volume 11
Issue 5], Oct. 5, 1994.Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp
bayleaves, and enough water to cover. put the heat on medium to
medium high, and do not cover (yet). let the beans simmer as you
prepare the greens: rinse each leaf, devein, stack flat on top of one
another, roll them up tightly, and slice across the roll to shred
them nicely. add the onions to the beans and cook until just
translucent. add the greens and the hot peppers and mix well. put the
lid onto the pressure cooker and bring up to pressure. cook at
pressure for about 3 minutes. cool the cooker under cool water.
serve the beans and greens with your favorite vinegar (like apple
cider, balsamic, or rice).
From: Libby
Issue 5], Oct. 5, 1994.Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp