Butter Beans and Wilty Greens | CUESA

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RETURNS APRIL 30

Butter Beans and Wilty Greens

Source:

David Murphy, Ugly Pickle Co.

This recipe was demonstrated for CUESA’s Market to Table program on January 11, 2020.

Makes about 6 servings

INGREDIENTS

1 bunch collards greens, stemmed and chopped
2 handfuls arugula
1 bunch kale, stemmed and chopped
2 carrots, diced
1 cup leeks, chopped
2 cups day-old bread, torn into crumbs
10 garlic cloves, slivered
2 tablespoons hot paprika
1 container Ugly Pickle Co. Carrot Top Chimi
1 stick (6 oz) chorizo, diced
1 pound squid
½ cup shallot
¾ cup sundried tomatoes, drained and chopped
16 oz dried white beans, soaked overnight
1 cup Castelvetrano olives, quartered
6 Spanish anchovy fillets, minced
2 quarts chicken stock
1 bunch oregano, leaves picked
3 tablespoons sugar
Salt to taste
Olive oil to taste

PREPARATION

To prepare: Toss bread with olive oil and salt to coat, set aside.

Sweat onion, carrots and half of the garlic until they are translucent, and add beans and cool water to cover bring up to a gentle simmer for about an hour or an hour and a half.

*I like the texture of my beans just soft, a touch of al dente is better than falling apart (for me), but adjust to your liking. The thing we want to ensure is the starches have begun to release themselves into the water and it starts to make that famous cassoulet consistency – enough to coat the pallet and warm you through!

In another pot, sweat down leeks and chorizo, add squid, paprika, kale & collard stems, and the other half of the garlic. Cook with plenty of oil for 3 minutes.

Add olives, sundried tomatoes, anchovy, chopped parsley stem, sugar, kale, and collard greens. Sweat for two minutes. Add stock and arugula.

Once beans are thoroughly cooked, combine all ingredients together and let simmer for another 25 minutes. Adjust seasoning.

Toast crumb in an oven at 350°F for 7 to 10 minutes until crispy with a bit of soft texture in the middle.

To assemble: Ladle a heap of these beautiful beans into a bowl. Make sure you get a good mixture of everything. Top with crispy shallot, toasted bread crumbs, torn oregano, and finish with a spoonful of Ugly Pickle Co. Carrot Top Chimi. Enjoy with a nice chilled glass of white wine on the patio with your plants. Skip dessert and have another bowl!

*If you want to speed up cook time and enjoy the same day, it is perfectly acceptable to buy a few jars of pre-cooked beans. Just make sure to rinse them thoroughly before adding them to the pot. This will eliminate soak time and reduce cook time by an hour at least.

The sugar in this recipe is to increase the hammy-ness of the chorizo, you can omit if you like, but it does help round out the flavor profile.

Photo by Kora Vandervall.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »