June 28, 2015

Recipe: Pinto Beans and Greens Tacos (with or without salsa)

Pinto and chard tortilla

Another successful experiment with "stuff laying around the refrigerator!"   I wanted something easy on my stomach after too many late dinners, and meals out.  So, some chard, a can of pintos, and frozen tortillas came together for this gut-friendly combo.  

A note on beans and other legumes:  Many of my meals involve legumes, a food often experienced by others as very non-gut friendly.  I've been eating this powerhouse food for decades -- peas, lentils and beans are a staple of my veg diet: I often eat legumes twice a day, and usually daily.    My guts don't seem to be bothered by most beans, except occasionally chickpeas or lentils can give me a gassy aftermath.    My thought is, as long as my guts are doing okay on legumes, load them up -- they are healthy, they are vegetarian :-) , and they are yummy!     For tips on reducing "bean issues" see this article on "respecting the bean" and Choosing Raw's guide to bean digestion.



PINTO BEANS AND GREENS TACOS

Ingredients
*Tortillas
Swiss Chard, kale, spinach, or whatever other "greens" you have on hand.  Mix and match!
**Pinto beans or whatever other beans you want to use
Fresh herbs (sage, oregano, thyme…)
Garlic (or garlic scapes, garlic greens, no rules here)
Tiny bit of olive oil for flavor and cooking assistance

1. In large pan (cast iron preferred), saute garlic in the small amount of oil until softened and aromatic.
2. Separate stems from leaves of the greens.  If using chard, chop stems and add to the softening garlic.
3. Cut leaves into strips.   Add to pan, and gently "fold" into the garlic/stems.
4. Chop/tear herbs into small bits and add to pan, stirring in.
5. Add water to just cover bottom of pan.
6. Cover the pan and slow-braise the greens until very soft, about 15 minutes.  Keep adding water, stirring/folding.  Braise longer if needed.  The longer the better!
7. Meanwhile, heat beans in a separate pan (or pot).
8. When beans and greens are done, heat tortillas on the stovetop.
9.  Place tortilla on plate.  Cover with spoonfuls of beans and then greens.
10. Fold and eat and enjoy!

Salsa:  Optional.

* My greenmarket sells Hot Bread Kitchen's corn tortillas, and they've become a welcome regular in MY kitchen!   They've inspired me to create all sorts of "bean and greens" combos for quick dinners and lunches. 

**I prefer to make my own beans "from scratch" but after not being able to find my beloved Cayuga Beans and a few busy weeks with no time to cook, I discovered Brad's Organic beans (in BPA-free cans!).  They're "good enough" and even pretty delicious, especially the kidney beans, pintos, and garbanzos.  There's even a fun "chili mix!"  Rinse the beans well to wash away excess sodium.


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