Sunday, September 14, 2008

Diana's Beans n' Greens

The Lady Food Bloggers got together again and the plate of bounty runneth'ed over:
From top to bottom(left to right)--Emily's baguette with artichoke dip, Cindy's homemade pickles, Cheryl's chickpeas, Patti's mac and cheese, Maggie's wild rice, heart nut and peach salad, Diana's beans n' greens, and Sarah's summer squash and pasta. And not pictured are: our host Shayne's pitcher of minty mojitos and all the fixings for pizzas on the grill, Stephanie's chocolate beet cake, Alex's raspberry mascarpone tart, Cindy's peach pie, and my cucumber feta dip with pita chips. Whew! (I think I got all that in...forgive me ladies if I missed anything, the blurr of good food may have anesthetized my brain!)

I'm proud of my will power because despite the lusciousness of the raspberry tart and its proximity to my side of the table, I didn't scarf it all down and leave none for anyone else. Instead, I ended up stuffing myself silly on Diana's beans 'n greens--one of the healthiest dishes at the potluck! Diana's beans 'n greens uses fennel (both the fresh bulb and the seeds) to boost up the flavor profile of a dish that is a cross between a slaw and a bean salad. And it was refreshing in a way that I don't usually associate with beans or with kale.

Diana has blogged about her versions and variations of the beans n' green here.

This weekend I had fun playing with her recipe and this what I ended up putting together from what I could lay my hands on:
I didn't have the wide variety of beans that Diana had (loved the flageolet beans!), nor the lovely color contrast of the red pepper (I substituted some corn kernels that tasted nice, but weren't quite so photogenic.) But even with my alterations, it tasted really good!

Diana's Beans n' Greens
adapted by Kate

4 cups of chopped fresh kale leaves without stems
1 small yellow onion, diced
1/2 large fennel bulb, small dice
2 ears of sweet corn, cooked, kernels cut off (Diana used red pepper which made a nicer visual contrast)
1 can great northern (or other white beans), rinsed well and drained
1 cups black beans, cooked, drained (1/2 C dried)
1 cup pinto beans, cooked and drained (1/2 C dried)

1/3 cup brown sugar
2 tablespoons balsamic vinegar
2 tablespoons apple cider vinegar
¼ cup water
¼ cup olive oil
1 large clove peeled garlic
1 t salt
1 teaspoon fennel seeds

Toss all vegetables together in a large bowl.
Blend all the dressing ingredients together in a blender.
Add the dressing to the vegetables and toss again.

1 comment:

Diana Dyer said...

This sounds and looks great!! I love the yellow addition. I am making it again tomorrow adding some of our abundant yellow squash for even more color. I still have some great fresh red peppers from Tantre Farm to use so it will be a color feast. Glad you liked it. :-)