By now you all know that we love to use local ingredients and products (if this is your first visit, Hi! We love to eat local!). And so we were super excited about finding a way to use these Orca Beans from Bob's Red Mill, because it turns out they're grown in Moses Lake, Washington.
Prior to these beans, I've had very few reasons to be excited about Moses Lake! (Ok, ok, I've got some awesome friends from there, and an uncle too... but Moses Lake itself - fairly forgettable).
These beans, on the other hand, are anything but.
First, they're kind of pretty for a bean. Like tiny little Orca whales- all black and white and happy.
Second, they're super simple to prepare. We soaked ours overnight, and voila! All ready to toss in with the sauteed greens in this recipe.
Third, and most important, these Orcas are tasty! They are mild, buttery, and soft- without being mushy.
We've got about a million ideas for other ways we'd like to use them, but, for now, here is the easiest recipe in the universe. And it's good!
We started with a giant pile of greens, sauteed lightly in olive oil with some garlic. Make sure your pile is giant too, or you'll end up with a tiny little serving once they've all cooked down. Greens are good for you- eat more of them! (see how I've convinced you and me both!?) When your greens are the cooked-ness you prefer, throw in the beans and stir them around for a few minutes. Then toss in the chopped olives, and that's it!
We didn't need to add any other seasonings, because we picked nice hot, briny olives. You'll save yourself some heartache if you choose seeded olives- cutting around the pit is a real big pain (maaaaaybe I could've used my cherry pitter?!).
We also chose olives that weren't stuffed with anything but peppers- if you're inspired, try using some fun stuffed olives. Be sure to let us know how amazing that makes your dish turn out! There's really no way to go wrong. The end result will be a fantastic compilation of salty and spicy, balanced by the coolness of the greens, and buttery softness of the beans. Enjoy!
Orca Beans & Greens - serves 4
1 bunch kale or collard greens, sliced thin
2 cloves garlic, minced
2 teaspoons good quality olive oil
1 1/2 cups orca beans, (soaked overnight or cooked according to package directions)
1/3 cup spicy olives, chopped (we used olives from a grocery store olive bar)
1. Place greens and garlic in a large skillet along with a the olive oil. Saute until the greens are beginning to get tender but not too soft. If needed, add water, several tablespoons at a time to keep the greens from sticking. Be careful not to let the garlic burn.
2. Add the beans and cook for several minutes more, until the greens are the texture & tenderness you prefer.
3. Stir in the olives, and serve
219 calories, 5g fat, 27g carbohydrates, 13g fiber, 12g protein
*Thank you to Bob's Red Mill for the wonderful Orca Beans!
The recipe creation and use of this flour were left entirely up to Two Kitchen Collision.
This post was written just for you and not because we received any compensation.
*Thank you to Wild Hare Organic Farm for many of the local & seasonal produce
we are able to use in our recipes.