Smoky-Beans & Greens

This vibrant, rustic recipe is the perfect way to ease into spring. Hearty enough to satisfy but fresh enough for the season. We used our Alderwood Smoked Sea Salt and Memphis Seasoning Blend to bring subtle notes of smoke, citrus, and heat to a bright mix of stewed beans and greens. Spoon it up as-is, or serve with thick slices of toasted country bread to soak up the savory, flavor-packed broth.

Serves 6 

Ingredients: 

¼ cup Family Reserve Picual Extra Virgin Olive Oil 

3 shallots, peeled and chopped 

¼ cup celery, chopped 

5 cloves garlic, peeled and minced 

1 teaspoon Alderwood Smoked Sea Salt 

1 teaspoon Memphis Smoked Seasoning Blend 

1 large bunch escarole or swiss chard, stems removed and chopped  

2 cans (15.5 ounces each) butter beans or cannellini beans 

1 ½ cups vegetable broth 

1 tablespoon tomato paste 

1 teaspoon honey or agave 

Toasted country-style bread slices 

Instructions

Heat Family Reserve Picual Extra Virgin Olive Oil in a large skillet over medium heat. Once hot, add the shallots, celery, and garlic and sauté for 3 minutes. 

Add the smoked salt and seasoning blend to the skillet, stir to combine with the vegetables, and continue to sauté for 1 minute more. 

Add the chopped greens, beans, vegetable broth, tomato paste, and honey to the skillet, gently stir to combine, and bring to a simmer. Once simmering, cook for 15 minutes or until the greens are tender. 

Serve your beans and greens with toasted bread slices for dipping and dunking.