Greens and Beans

How to make Greens and Beans Recipe - The cornbread bakes, conveniently, while you’re making the beans and green dish on the stove top.

Makes 4 servings

Ingredients:
1 package (8.5 ounces) corn muffin mix
1 tablespoon olive oil
1 red sweet pepper, chopped
3 cloves garlic, minced
2 15-ounce cans Great Northern beans, rinsed and drained
1 package (10 ounces) frozen chopped spinach, thawed and drained
½ cup low-sodium chicken broth
½ cup water
2 tablespoons finely shredded Parmesan cheese Cracked black pepper

Method:
1 Prepare the corn muffin mix according to the directions on the package, but place the batter in a greased 8-inch-square pan. Bake at 400°F for 15 minutes, or until golden.

2 In the meantime, heat the oil on medium-high in a large skillet. Add red pepper and garlic; cook for about 4 minutes, stirring occasionally.

3 Mix in the canned beans. Add spinach, chicken broth, and the water; bring to a boil. Cook, uncovered, for 3 to 4 minutes or until most of the liquid has evaporated.

4 Put in bowls and top each portion with cheese and black pepper. Slice half of the cornbread and serve on the side. Wrap the rest for the next day.

Nutrition per serving (with corn bread) : 335 calories; 19g protein; 8g fat (1g saturated fat); 55g carbohydrate; 11g fiber; 172mg calcium; 4mg iron; 775mg sodium.

kitchen tip:
Any white bean works just fine in this dish. If you don’t have Great Northern beans, you can use cannellini or navy beans.

Greens and Beans