Pinto Beans with Amaranth Greens

February 10, 2014

Pinto Beans with Amaranth Greens

Philippe, Tucson CSA

2 cups dry pinto beans, soaked overnight and drained
Optional: 1 lb pork sausage, ham hock, or sliced bacon
1 onion, chopped
2 cloves garlic, minced
½ tablespoon dry oregano
1 tablespoon olive oil
1 teaspoon dry chile flakes
1 bunch amaranth greens (quelites), chopped
Salt to taste

Heat oil to medium hot in a saucepan.  Add onion (and meat if using) and sauté until browned.  Add garlic and sauté another minute.  Add remaining ingredients, except salt and greens.  Add hot water until beans are covered.  Cover and bring back to a boil. Reduce heat and simmer for 1 hour.  Add greens and salt to taste.  Cook for another 10 minutes.

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