"Beans and greens are an endlessly customizable duo that isn't just satisfying, but very nutritious. There are nearly as many types of greens as there are types of beans, so combinations are endless. Plus, beans are available year round, whether dried or canned, and are very affordable and shelf-stable staples packed with protein, carbs, vitamins, and minerals. Greens are seasonal produce, but many types are likewise available year round. They provide a wealth of micro-nutrients and can be enjoyed raw or cooked."
"Both ingredients make for a budget-friendly, often one-pot meal that can feed a whole family or last a single person a few days' worth of lunches and dinners. Beans and greens are easy to prepare, and generally follow two different formulas. If you're using canned or leftover cooked beans, you'll start by creating a flavorful base for the greens, sauteeing them with aromatics, followed by a cup or two of water, broth, or tomato juice."
Beans and greens offer endless combination possibilities, pairing many green varieties with multiple beans. Beans—dried or canned—are year-round, affordable, shelf-stable sources of protein, carbohydrates, vitamins, and minerals. Greens provide micronutrients, can be seasonal yet often available year-round, and can be eaten raw or cooked. Meals are typically budget-friendly and often one-pot, suitable for families or meal prepping. Preparation follows two formulas: add cooked beans to simmering brothy greens, or simmer dried beans in a flavorful broth and add greens at the end to wilt. Both ingredients deliver varied textures and savory, earthy flavors.
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