I made this for lunch today. Nigel and I have been enjoying a lot of beans lately from Rancho Gordo. In this recipe, I used their Marcella Beans, which are a white bean, very creamy and delicious. We enjoyed it on toast. Since I have been playing with baking bread, we seem to be eating it a lot, and this recipe made for a very satisfying lunch.
1 Onion, finely chopped, save greens for topping
4 TB Olive Oil, divided
1 clove Garlic, minced
Few dashes of Tobasco
1 TB (more or less) Worcestershire Sauce
1 tsp Mustard Powder
3 cups cooked White Beans
1/2 to 3/4 cup Tomato Sauce
1 tsp Salt
1/2 to 1 bunch Green Kale, washed and chopped
1/2 to 1 bunch Chard, washed and chopped
For the Greens:
Heat oil in a sauce pan over medium heat, then add the garlic and onion. Sauté onion and garlic about 2 minutes. Then add the Tobasco, Worcestershire sauce, mustard powder and beans. Mix well, then add tomato sauce. Cook on medium low. While the flavors in the beans are getting to know each other, heat the remaining 2 TB olive oil in a skillet. Add the kale first, sauté while tossing until it just begins to wilt. Add the chard and cook, tossing until all is wilted. Add greens to the beans. Check seasoning and adjust if necessary.