Buttered Black Beans, Collards and Sweets

It was cold and rainy today. Bleary. Bleak.

Gross.

Hello, comfort food!

I didn't feel like going food shopping so I went through the cabinets instead and pulled something super great together. Here's three tips to make something like this possible:

1) no matter how tired you are, always buy two different kinds of leafy greens at the grocery store 1-2x a week. Store them in bags or containers to keep them fresher, longer.

2) keep a few cans of Eden brand beans around. For nights when you want some power-packed protein but have no energy to cook. Paired with some butter and spices, they go from "meh" to "YEAH!"

3) think outside the box. You're keeping this simple. You're cooking dinner for yourself (or your partner or family)--you're not competing on a Food Network tv show. Although, the challenge of assembling dinner with little to no ingredients can feel a bit like being on Iron Chef...


Buttered Black Beans, Collards and Sweets

1 12-oz can black beans
1 bunch collards, washed and chopped (check out my video on how to prep collards)
2 large sweet potatoes
2 Tbsp org. butter
1 carton org. chicken broth
2 cups water
1 medium onion, diced

1 tsp. cumin
1/4 tsp. cinnamon
1/8 tsp cardamom
1/2 tsp. chili powder

In a large pot, combine chicken broth, water and collards. Simmer over medium-low heat for 45-60 minutes. The longer you cook them, the more tender they will be. Allow for this time when prepping your meal.

In a large saute pan, melt butter over medium heat and add onions. Cook until translucent. Add black beans and spices and simmer over low heat for 20-30 minutes.

Cut sweet potatoes into long rectangular cubes. Preheat oven to 350 degrees. Cook potatoes in the oven on a cookie sheet (adding parchment paper is even better) for 15 minutes or until browned to your liking.


Combine and serve.