Ingredients
Scale
For the Beans:
- 2 cups Randall Great Northern Beans, drained and rinsed
- 5 cups water
- 1 Tbsp. oil
- 3/4 cup chopped onion
- 1/2 Tbsp. minced garlic
- 2 Tbsp. chopped hot pepper
- 2 medium tomatoes, diced, or 1 cup canned drained tomato
- 1 tsp. salt
For the Rice:
- 3 1/2 cups combined water and liquid from canned tomatoes, or equal parts water and
- Tomato juice or water seasoned with 1 to 2 tablespoons tomato paste
- 2 cups uncooked brown rice
- 1/2 tsp. salt
For the Onions:
- 1 1/2 cups thinly sliced onion
- 3 Tbsp. lime juice
- 3/4 tsp. hot pepper sauce
For the Greens:
- 2 Tbsp. oil
- 1/2 cup chopped onion
- 12 cups shredded greens, including kale, collards, chicory, romaine, or any combination
- (about 1 1/2 pounds)
For the Garnish:
- 3 oranges
Instructions
- Heat the oil in a skillet and sauté the onion and garlic until softened, 3 to 5 minutes. Add the hot pepper and cook 1 minute longer, then add the tomatoes and salt and simmer for about 5 minutes to make a sauce.
- Add 1 cup of Randall Beans and mash well into the tomato mixture, cooking gently until thick. Place this mixture, Randall Beans, and water in a pot and simmer, uncovered, for about 30 minutes to thicken.
- While beans are cooking, bring the liquid for cooking the rice to a boil, sprinkle in the grain, cover, and simmer over low heat until tender, about 50 minutes. Add salt halfway through the cooking.
- Prepare the onions at least 30 minutes before dinner so they have a chance to marinate. This is best done while the rice and beans are cooking, but they can be prepared well in advance if preferred. Place onions in a bowl and cover with boiling water. Let stand for 5 minutes, drain, rinse with cold water, and pat dry. Return to bowl and add lime juice and hot pepper sauce.
- The greens can be cut up at any time, but cooking should be reserved until shortly before dinner. Heat oil in a large skillet and sauté onion until lightly colored. Add greens, and cook, stirring, until wilted. Cover pot and continue to cook until greens are tender but still crunchy, about 5 minutes for romaine, up to 15 for collards.
- Shortly before serving, peel the oranges and cut in slices or chunks. When you are ready to serve, transfer beans to a serving bowl and top with oranges; spoon on top of rice on individual serving plates. Serve greens on the side and pass the bowl of spicy onions for individual seasoning.