Borlotti Beans with Andouille and Collard Greens


The photos of food seem to be piling up fast on my computer, without me having time to tell you about all of them…it’s a sad state of affairs, as we’ve had some very tasty meals lately. The early fall harvest season provides some of the best eating all year – we’ve still got plenty of summer berries and peaches at the market, plus the heartier fall veggies are starting to come in.

This week, our farm share contained a HUGE bunch of collard greens. I enjoy greens, but Mark is still a little more hesitant to declare his love for the heartier greens of fall, so I knew that I wanted to sneak them into a dish that he would otherwise be delighted to eat (ie: anything with bacon). Actually, Mark’s main complaint about collards and kale are that when cooked on their own, they cool rapidly on the plate, and he doesn’t like them when cool, which is a reasonable enough request. My beloved husband *never* complains about anything I cook, and happily eats pretty much anything, so I think I can work with him on his preference for warm greens.

This recipe takes a little planning ahead, since you’ve got to soak the beans the night before you plan to cook, but once everything is in the pot, it’s a pretty low-fuss dinner, and makes quite a lot, and is great leftover for lunch.

Borlotti Beans and Greens
Serves 7 as a main course, served over rice (about 1 cup of beans)

269 calories, 4.9g fat, 1.6 g sat fat, 15mg cholesteron, 540 mg sodium, 530mg potassium, 41g carbs, 15g fiber, 19g protein, 15% calcium, 17% iron
Rice: 200cal/cup, 44g carbs

1/2 lb Rancho Gordo Borlotti beans, soaked overnight
2 cups chicken stock
3 cups water
2 links Wellshire Farms Turkey Andouille sausage
2 slices bacon, chopped
1 T reserved bacon fat
1 onion, chopped
1 red bell pepper, chopped
1 clove garlic, minced
3 bay leaves
red pepper flakes to taste
1 tsp smoked paprika
1/4 cup fresh oregano, minced (or 1 T dried)
1 bunch collard greens, washed, ribs removed, and cut into bite size pieces
salt & pepper to taste

Serve over rice

  1. Soak the beans overnight in a large bowl, covered by at least 4 inches of water.
  2. Cooking the beans: heat a heavy pot on the stove over medium heat. Slice the andouille into 1/3″ slices. Add the andouille to the pot and saute briefly, to brown. Remove the andouille and set aside. Add the chopped bacon to the now empty pot, and cook until moderately crisp. Remove the bacon with a slotted spoon set aside to drain on some paper towel. Pour off all but 1 T of bacon fat and return the pot to the heat.
  3. Add the onion and bell pepper and saute for 5 minutes or so, until the onions begin to soften. Add the oregano, paprika and garlic to the pot, and stir for another minute, until fragrant. Add the drained, soaked beans, chicken stock, water, red pepper flakes, bay leaves, bacon and andouille sausage. Stir, bring to a boil. Once boiling, reduce the heat to low, and simmer the beans uncovered for 1 1/2 – 2 hours, stirring occasionally, until the beans are meltingly tender, and the pot liquor thickens slightly. You want there to be some liquid left in the pot, but not watery. Season to taste with salt & pepper (a scant 1/2 tsp should do it.)
  4. Right before you’re ready to serve, fold in the chopped collard greens, stir, and simmer for another 15 minutes with the lid on to steam the greens. Serve over rice.

This dish is even better the next day, so if you plan ahead enough, skip adding the greens if you’ll be storing overnight in the fridge, and then just reheat and add the greens the next day, when you’re ready to serve.

8 thoughts on “Borlotti Beans with Andouille and Collard Greens

  1. looks good! can you believe i'm from the south and don't eat collards? i get it from my dad. my mom can eat a bowl full of JUST collards. but maybe if mixed with sausage and beans … maybe!!and i'm right there with you – too many bloggable recipes, but that's not such a bad thing! it's nice when you're in a cooking slump and you can pool old photos you overlooked!

  2. Well, I have to admit, that I couldn't eat just a bowl full of collards. Kale is really my favorite hearty green – and I'll happily eat a bowl of it…collards need a little help to make me love them.

  3. So what would be your second runner up for this dish if you didn't want to use sausage? I love me some andouille in jambalaya but maybe am looking for something different with the greens and beans. I know what you mean about the pictures piling up too!

  4. Well, if I wasn't going to use andouille, I'd just use more bacon. Beans & greens love some smoky pork. OR, you could use some smoked turkey thigh or wing, to add the smokiness, without using pork.

  5. Does Whole Foods have smoked turkey wings? I'm just getting home from MI and set out my borlotti beans to soak overnight. I'm staying home tomorrow so am going to make this for dinner tomorrow!

  6. I've found them once at the WF on Huron, but last time I looked, either they moved them, or don't have them. I'd call first, and ask to talk to the butchers – they're very helpful. Good call on staying home tomorrow – that drive back from MI on a Sunday can be so draining.

  7. I'll call them in the morning – worst case scenario I use extra bacon. Oh yes – the construction in Battlecreek and Soldier Field traffic slowed us down – 6 hours is a long trip! Had a great time though and looking forward to spending time in the kitchen tomorrow.

  8. I'm convinced that Battle Creek & Kalamazoo are conspiring to trap people in MI…it's ALWAYS slow through that stretch, no matter what time of year it is.

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