How To make Beans'N'Greens
1 bn (app. 20 med. leaves)
Collards 1 c FRESH butterbeans (limas or
Blackeyed peas would work Too) 1 sm Onion, chopped
1 Or 2 fresh hot peppers,
Seeded and chopped 1/2 c White wine
2 Bayleaves
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
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Greek beans ‘n’ greens (vegan)
Tired of pasta salads for picnics and potlucks? Here is something truly original, beans with greens (φασόλια με χόρτα). A wonderful Greek vegan dish you can eat hot or cold. Follow the link to ensure you don't miss any of my new recipes and remember to press the bell ???? to be notified. Ingredients: 250gr dry white beans, 6-7 onions, 200gr fresh spinach, handful of mint and basil, 150gr other greens (I used radish leaves), but you can use kale or cabbage greens, 1 can of chickpeas, soup spoon of dill, salt and pepper to taste, 100ml olive oil, lemon to serve. Method: 1) soak the beans in warm salted water for 6 hours before cooking 2) boil the beans for 30’ 3) chop the onions and shallow fry till golden with half the olive oil 4) chop the herbs and set aside 5) add the beans to the onions followed by the herbs, greens, salt and pepper and cook for 20 minutes over medium heat 6) drain and add the canned chickpeas 7) put in an oven dish with 2 cups of water and the rest of the olive oil 8) cook in a 180 degree Celsius oven for 40’ (or till the water is absorbed) 9) serve with some lemon juice.
Cooking with ioannis episode 23: If you prefer butter beans in tomato sauce, see
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Octopus with caramelized onions and fava - The easy way of Greek cooking
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Hello my friends,
Today a slightly different dish: Octopuswith caramelized onions and Greek yellow split peas or fava, as we say in Greece.
This is a very tasty meze that is best enjoyed with a cold ouzo.
Ingredients and preparation:
500 g octopus (in Germany you can find it at Deutsche See:
500 g yellow split peas
100 ml of white vinegar
50 ml balsamico cream
5-6 peppercorns
100 ml sweet red wine
20 g brown sugar
20 g butter
500 g small onions
1 large onion
1 bay leaf
300 ml vegetable broth
1 carrot
80 ml olive oil
Juice of one lemon
1 small onion chopped as a topping for the fava
1 tsp sweet paprika
Salt & Pepper
1. Put the peas in a pot with the stock and add a little water if necessary so that the peas are covered with water about a finger's breadth.
2. Cut the carrot and large onion into large pieces, add them to the pot and cook everything for about 45 minutes until it becomes a thick mass.
3. Spoon out the foam regularly during the cooking time.
4. After approx. 45 minutes, use a hand blender to puree the mixture add the lemon juice and half of the olive oil, mix everything together and put the pot aside.
5. Heat some olive oil in a pot and add the octopus.
6. Add the vinegar, the bay leaf and the peppercorns, stir well, put the lid on the pot and let simmer for 30 minutes over medium heat.
7. In the meantime, peel and quarter the small onions, place them in a pot, add the red wine and brown sugar and simmer over medium heat until the onions are soft. Stir regularly.
8. When the 30 minutes for the octopus are over, take them out of the pot and keep the remaining liquid, we will need it immediately.
9. Heat the butter in a pan, cut the octopus into small pieces and add it to the pan with the onions. Add the balsamico cream and the remaining liquid from the pot and mix everything well together.
10. Put some fava on a plate, sprinkle with olive oil, paprika and onions and add the pulpo.
As always, I would love to read your feedback!
I wish you all a happy cooking and kali orexi!