“Baked” Beans, Molasses Buttermilk Bread and Collard Greens

By Jennifer

This is a great meal for the middle of winter!  Serves 4.

“Baked” Beans

For kids or carnivores (or a combination of both), you could turn this into “Franks and Beans” by adding sliced, browned organic hot dogs (or soy hot dogs, come to think of it!).  Serves 4.

  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 1 TBS olive or other vegetable oil
  • 3 TBS tomato paste
  • 1/2 cup cider vinegar
  • 2 15.5-oz. cans navy beans, rinsed and drained
  • 1/4 cup molasses
  • 2 TBS brown sugar
  • 1 1/2 tsp kosher salt
  • freshly ground black pepper to taste

Heat oil in a large skillet over medium heat.  Add onions and peppers and cook, stirring occasionally, until tender and starting to brown, about 8 – 10 minutes.

Add tomato paste and cook, stirring, until the tomato paste has evenly distributed among the onions and peppers.

Deglaze the pan with the cider vinegar — add the vinegar and, using a spatula, scrape off all the browned bits on the bottom of the pan.  Add the remaining ingredients;  turn heat to low and simmer until thick, browned and bubbly, about 15 – 20 minutes.  If you make this ahead and it’s too thick when you reheat it, just add a little water.

Molasses Buttermilk Bread – adapted from Vegetarian Cooking for Everyone by Deborah Madison

  • 1/2 cup rye flour
  • 1/2 cup stone ground cornmeal
  • 1 cup unbleached all-purpose flour
  • 1/4 cup ground flaxseed
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 3 TBS melted unsalted butter
  • 1 cup well-shaken buttermilk
  • 1/2 cup molasses
  • 2 eggs, preferably Omega 3-fortified organic eggs

Preheat oven to 350.  Whisk together dry ingredients in a large bowl.

Whisk together wet ingredients in a medium bowl.

Add wet to dry and stir just until everything’s combined.  Pour batter into a loaf pan coated with cooking spray.  Bake for 45 minutes or until a toothpick inserted into the center comes out clean.  Cool on a wire rack;  after 10 minutes, invert bread out onto rack to cool completely.

Collard Greens

Serves 4.

  • Collard Greens, a little over a pound, stems and ribs removed, roughly chopped
  • 1 1/2 TBS extra-virgin olive oil
  • 2 garlic cloves, chopped
  • Salt and freshly ground black pepper to taste

Bring a large pot of salted water to a boil;  add collard greens and boil for 20 minutes.

Drain, and when cool enough, squeeze out excess liquid.  Return pot to burner and heat oil over medium heat;  add garlic and cook until fragrant, about 30 – 60 seconds.  Add collard greens to pot and toss well to heat through;  season with salt and pepper.