How to make
Oven-baked lean beans with nettles and greens - one of the best ways to cook beans.
Soak the beans from the night before in cold water. The next day, strain them, put them in a pot and pour fresh water. Boil until they soften and change the water again when they boil.
Prepare all the vegetables and greens:
Finely chop the onion, tomato and celery, the carrot into thin circles and the peppers into pieces of the size you like. Cut the garlic into thin slices.
From the greens, first scald the nettles in boiling water, then chop them, by removing the stalks. The dock, spearmint and chard are also washed and cut.
Once everything is ready, heat oil (maybe not all of it) in a deep pan or saucepan. Fry the onion and after 2 minutes add the products in this order - carrot, celery, peppers, spring onions, the greens, then a little water and finally the garlic and tomato.
Add salt an, if desired, add some dry spearmint to enhance the taste, since the former is not very strongly aromatic.
Add the strained beans, transfer them into a baking pan and pour water with paprika dissolved in it. You can also use the broth from cooking the beans. Judge the quantity yourself according to how thick you want the vegan dish to be.
Put it in an oven heated to 360°F (180°C) and bake for about 40 minutes. If there is more broth left at the end, you can increase the temperature to 390°F (200°C) to thicken the beans. Note that as it sits, it will absorb most of the liquid that is left anyway.
This dish tastes even better the day after it is made. I personally like it a lot when it's cold.
Serve the vegan beans with quality bread and enjoy.
Enjoy your meal!
