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BEANS - KALE - SWISS CHARD - Cranberry Beans With Greens, Yogurt and Crisped Pita
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| Cranberry Beans With Greens, Yogurt and Crisped Pita |
Total Time: 50 minutes Serves: 6
WSJ
Preheat oven to 350 degrees. In a medium bowl, toss together 2 medium pita breads, cut into ½ inch pieces, 2 tablespoons melted butter, 1 teaspoon red pepper flakes or Aleppo pepper and 1 tablespoon olive oil. Transfer to a baking sheet and bake until golden and crisp, 10-12 minutes.
Meanwhile, bring a pot with 6 cups water to a boil and add 3 cups shelled cranberry beans and 1 bay leaf. Make sure beans are covered by at least 2 inches of water. Reduce heat to medium and simmer beans until fork tender but still fully intact, about 30 minutes. Off heat, stir in 1 teaspoon salt and let beans rest 5 minutes. Drain beans, transfer to a large mixing bowl and toss with 2 tablespoons olive oil. Refill pot with salted water and bring to a boil.
Meanwhile, heat 1 tablespoon olive oil in a medium sauté pan over medium heat. Sauté 1 small yellow onion, minced, until translucent, about 6 minutes. Stir in 2 teaspoons tomato paste, 1 teaspoon minced garlic, ½ teaspoon ground cinnamon and 2 tablespoons water. Cook until water evaporates and onions are coated in tomato paste, about 2 minutes. Stir onion mixture into beans.
Add 6 cups roughly torn kale or chard leaves to pot of boiling water and blanch until bright green and softened, 1-2 minutes. Drain greens and cool under cold running water. Squeeze water from blanched leaves and season with salt, pepper, 2 tablespoons olive oil and 1 teaspoon lemon juice.
In a small bowl, whisk 1 teaspoon lemon juice with 1 teaspoon minced garlic and a pinch of salt. Whisk in 1½ cups yogurt and adjust seasoning with salt or lemon juice.
To serve, top beans with greens, pita chips and dollops of yogurt sauce.
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