Fresh Ingredients
1 small white onion, sliced
3 cloves garlic, crushed
2 cups baby spinach, coarsely chopped
1 bunch beet greens with stems, chopped

PantryFare
1 can kidney beans, drained with 1/4 cup liquid reserved
2/3 cup imitation bacon bits
1/2 cup red wine vinegar

Oils and Spices
2 T olive oil
salt to taste

Heat olive oil in a skillet over medium heat, and cook the onion until transparent and beginning to turn brown, about 8 minutes; stir in garlic, and cook just until fragrant, about 1 more minute. Stir in spinach and beet greens, partially cover the pan, then cook until the leaves wilt, about 2 minutes. Sprinkle on the bacon bits. Stir in the kidney beans with reserved liquid, and cook the mixture, stirring often, for about 2 more minutes. Mix in the red wine vinegar, and cook until the pan juices reduce and the greens are tender, about 5 more minutes. Season to taste with salt.

Thanks to truckersmom and AllRecipes.com!

Fresh Ingredients
1 recipe frioles de olla
1 T white onion, finely chopped

Spices and Oils
6 T lard

Heat the lard in a 10″ frying pan. Fry the onion over medium heat until transparent. Add a cupful of the beans and broth and mash down over fairly high heat. As they reduce, add more and keep mashing until all the beans have been added. Continue frying as you scrap the sides and bottom of the pan until the mixture becomes a thick paste and you can see the bottom of the pan as you stir.

If you are preparing the beans ahead, cook them until all the beans have been added and mashed. Then cover tightly to prevent a hard crust from forming on the top. When reheating, sprinkle the top with warm water, mix in and continue with the final frying.

The paste freezes well.

Fresh Ingredients
1/4 white onion, roughly sliced

PantryFare
1/2 pound dry beans – pinto, pink or black turtle

Spices and Oils
1 heaping T lard
sea salt to taste

Remove stones and dirt from the beans and rinse them twice in cold water. Drain. Place in a pot and cover with hot water plus about 3 inches above the beans. Add the onion and lard and bring to a simmer. Continue simmering until the beans are soft, then add salt and continue cooking until the beans are very soft and the broth is soupy. Cooking time will vary depending on the dryness of the beans but plan on an extended time frame and eat the next day.

Pointers from Diana Kennedy:
“Do not soak the beans first; the skin gives off an unpleasant flavor.”
“Do not add the salt until the skins are soft, or they will toughen.”
“Do not leave the beans at room temperature for any length of time; they ferment easily”
Always use the bean broth . . . throw out the book that tells you to discard it.”

1 – Butternut Squash, peeled and cubed in 1 inch pieces
1 Cup chopped onion
1 Tablespoon Olive Oil

2- 15 oz cans white beans
2 Tablespoons orange juice
1 tsp sherry vinegar

Cook onion 3 to 4 minutes in oil heated in large pot at medium high. Add squash, spices and broth and simmer 20 minutes, until squash is tender. Add beans, juice and vinegar to broth. Once heated, transfer to your blender in batches and puree. Salt and pepper to taste.

I fixed the rice and beans yesterday using brown rice and spicing it up with sofrito that I had in the freezer. It was very tasty though I’m still airing the house out this morning. It took approximately 3 hours from start to finish but worth the trouble and the wait.