Crock Pot Mania: Beans & Greens

Good afternoon, today we’re making beans and greens.  I worked in an office not too long ago that would get all the people in the department together for a Beans & Greens lunch.  At least that’s what I named it because the menu consisted of red beans & rice, and mustard greens. 

Now brace yourself because I have a confession to make.  Hi my name is Marta, I live in Louisiana and I don’t like red beans & rice.  Take a moment to recover and then read on.  I know it sounds crazy but I have never really cared for red beans.  Truth be told I didn’t eat any kind of legumes, I have always had an issue with the texture.  I will eat legumes in a pinch, if it’s my only option, or if I’m trying to be polite, or contractually obligated holidays like New Year’s Day.  This is why this post is going to come as such a shock to my family members. 

Last year a coworker made a bean mix of 10 or so kinds of beans and gave each person in my office some to make soup.  Not wanting to confess my dislike of legumes I graciously accepted her gift and took them home.  I am not one to waste food so when everyone started coming in with recipes for how they cooked theirs I knew I had to come up with something fast.  Thus Marta’s Bean Stew was born.  Don’t stop reading now, because I know it sounds strange but it really is delicious. I had no way of knowing what types of beans she mixed together so now I use a bean soup mixture. Here’s what you need. 

Marta’s Bean Stew

1 package Stew Meat
1 bag Bean Soup Mix
1 carton + 1 can of Beef Broth
2 Bay Leaves
1 Tsp. Tony Chachere’s Cajun Seasoning
1 Tbsp. dried Parsley
1 Tsp. dried Thyme
¼ Tsp. dried Sage
½ Tsp. Cayenne (Optional)
Salt & Pepper to taste

Begin by drizzling oil in a preheated pan and browning the stew meat.

 

Then place the all of the ingredients in the crock pot on low for 8-10 hours. 

That’s it.  I cannot think of one more sentence to add here.  What you will come home to is this amazing dish with the texture of red beans, but with a much more complex flavor. 

The meat will start to shred as you stir and will distribute all through the beans. It will be this luscious dark color and it taste so good. If you feel it needs more liquid add some water give it a stir, let it warm as you make rice. It is that simple, Scout’s honor.

This goes great with your favorite recipe for corn bread, which for me consist of a box of Jiffy Corn Bread mix. But after having Beans & Greens so many times at my office my new favorite side is mustard greens.

Now I mentioned Monday that I had two crock pots going, check it out. 

I got this small crock pot with a removable crock at an estate sale.  I have owned small crock pots before but there were too small for cooking, there were made for warming dip and often had no temperature control.  When I saw this one I had to have it. I will never scald Rotel Dip again, oh happy tailgating!  As a bonus it is big enough to cook in.  Seeing as how I am the only one who likes greens in this house it is perfect for cooking up a half a bag.  Be careful to follow the recipe not my picture here, I made just enough for me.

 A co-worker Miss Linda gave me this recipe.  Side note; if you grow up in the South all adults are referred to as Mister or Miss fill in the blank.  Never mind that I am in my 40’s and we worked in the same office, if someone is my senior they will always be Mister or Miss.

Anyway here’s what you need for crock pot greens.

Crock Pot Greens

1 Package frozen Mustard Greens
1 Link of Smoked Sausage
½ cup of beef broth (can substitute Bouillon Cube & water)
1 can Rotel Tomatoes & Chilies or 1 cup of Pace Picante Sauce
Salt & Pepper to taste

Begin by slicing the sausage and placing it in the bottom of the pot and cover with the bag of greens.  Next add the broth and the can of Rotel. Cook this on low for 4-6 hours, or high for half that. 

What you get are greens with a great smoky flavor.  This recipe is very forgiving.  If I am worried about it being too spicy I use the Pace Picante, if I want it to have a little kick I use the Rotel.  I have even been known to add a couple of tablespoons  of apple cider vinegar to add a sweet and tangy flavor.  Put a bottle of Tabasco or Peppered Vinegar on the table to give people options. 

I would love to show you the picture of the beans & greens side by side on the plate but dang it all I was so excited to eat these I forgot to take pictures until dinner was over.  You should have seen the look on my guest’s face when I dirtied up two more plates to give you all a look see.  Oh well, anything for the blog right?  Be brave and try these out, they are plenty good I promise.  Come back later in the week, I have some baking planned. Enjoy and remember to share these with a friend.