Beans and Greens of Provence

Ingredients

• 1/4 cup olive oil
• 1 cup diced onion
• 1 tablespoon minced garlic
• 8 cups chicken stock or vegetable stock

• 1 (14 1/2 ounce) can crushed tomatoes
• 1/4-1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt & pepper
• 3/4 teaspoon herbes de provence

• 2 (15 ounce) cans great northern beans

• 2 (15 ounce) cans black beans or kidney beans
• 1 bunch kale or turnip greens, cut into 2 inch pieces and washed and dried
• fresh grated parmesan cheese
• cooked brown rice

Directions

1. 1

   Heat oil in large Dutch oven over medium heat.

2. 2

   Add onions and cook until soft.

3. 3

   Add garlic and cook stirring constantly, until garlic just begins to brown.

4. 4

   Add the stock, tomatoes, red pepper flakes, salt& pepper, herbs de provence, and great northern and black beans.

5. 5

   Bring to a boil and reduce heat to low and simmer 30-45 minutes.

6. 6

   Add greens and cook until tender, another 15-20 minutes.

7. 7

   Serve over brown rice and sprinkle with Parmesan cheese.

8. 8

   I like it with black beans because I don't really like kidney beans, but if you like kidney beans that is what the original recipe called for.