I was pretty excited about the latest recipe from Stephanie O’Dea, Honey Beans and Spinach. I substituted kale mostly because it was in my freezer, but also because I just couldn’t bring myself to buy a beautiful bag of fresh spinach and then stuff it in the crockpot!
But right away I had trouble with this recipe. After 3 hours, it looked very dry but the potatoes weren’t soft, so I added water and balsamic vinegar. After another 2 hours, the potatoes were cooked but it tasted pretty bland. I added some salt and pepper and another spoonful of honey, and it was passable. However, I didn’t like it enough to try to make it again with more changes. There are just too many other recipes to try, but I like to share both my failures and successes!
Honey Beans and Kale
1 (15 oz.) can cannelini beans, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained
1 large onion, peeled and diced
1 t minced garlic
2 large sweet potatoes, peeled and cut into 1″ chunks
2 t cumin
1/2 t coriander
1/2 t black pepper
1/4 c. lemon juice
1/2 c. water
1/3 c. honey
2 T balsamic vinegar
1 (16 oz.) bag frozen chopped kale
Salt and Pepper to taste
Add beans, onion, garlic, and sweet potato to the crockpot. Add spices, lemon juice, water, honey, and balsamic vinegar and stir well. Place kale on top of ingredients. Cook on High for 4-5 hours, until potatoes are soft.
-Lightly adapted from A Year of Slow Cooking