In traditional Mediterranean cooking, dried beans are typical winter foods that are often combined with winter greens and root vegetables such as Swiss chard, spinach, squash, potatoes, sweet potatoes and others.
There is a delight in these kinds of dishes not only because they’re delicious, but they are satisfying and healthy too. These three are only examples of what you can do with “beans and greens.”
To devise your own combination, start with a dried legume and then consider its color and match that with an appropriate root vegetable (color also considered) and an appropriate green.
So, for example, red kidney beans, white potatoes, and kale or lentils, beet greens and yams and so on all cooked for beautiful winter main courses or side dishes. If serving as a main course, you should double these recipes. READ MORE.
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