Quelites and Beans

May 26, 2008

Quelites and Beans

Adapted from The Vegetarian Times, July 1997

1 good bunch of fresh quelites (amaranth greens or lamb’s quarters), bigger stems removed
1 tablespoon olive oil
3 stems green garlic or 3 cloves ‘regular’ garlic — minced
1 onion, chopped
1 cup cooked pinto beans — rinsed and drained
1 teaspoon chili powder
salt and pepper — to taste

Rinse greens several times to make sure that all sand and grit are removed. Steam greens in tightly covered pot until wilted. Drain greens and finely chop them. In large skillet, heat oil over medium heat. Add garlic and onions and cook, stirring frequently, until onions are soft, 2 to 3 minutes. Stir in greens, beans and chili powder. Cover and cook over low heat for 5 minutes or until heated through. Season with salt and pepper and serve. Makes 6 servings.

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