Brothy Beans & Mustard Greens
1 cup pinto beans
2 ½ cups vegetable stock
1 bunch of mustard greens, roughly chopped
1 head of garlic, cut in half
3 sprigs of fresh oregano
1 bay leaf
1 loaf of bread, sliced into 4 slices
2 cloves of garlic
2 tbsp olive oil
1 sprig of oregano
The night before, cover your beans with water and allow to soak overnight.
The next day, discard the water and throw your beans in a medium pot over low heat. Add the vegetable stock, onion, garlic, oregano, and bayleaf. Season with freshly cracked pepper and pour a glug of olive oil in the pot. Bring to a boil and lower to a simmer, allow to cook for 45 minutes.
In the meantime, chop garlic and oregano and mix with olive oil. Cover each slice of bread with garlic oil and toast.
Remove chunks of garlic, onions, and aromatics from the stock. Add mustard greens to the pot and allow them to cook through for 10 minutes. Remove from heat. Squeeze half the lemon into the beans, taste and season with salt if necessary. Drizzle about a teaspoon of olive oil over each serving, sprinkle with freshly cracked pepper. Serve with a slice of toast and a piece of lemon.
Source recipes make use of fresh organic produce offered in the weekly Farm Box. Alongside veggies, the Farm Box also features local add-ons and an assortment of pantry staples sourced from farms that adhere to sustainable, regenerative practices. Shop or learn more here.