Today’s Market Fresh Cooking recipe is complements of the Farmers’ Market weekly CSA recipe.
PINTO BEANS WITH RADISHES, MISO, AND GREENS
Adapted from the New York Times
Serves:2-4 servings
Time: 10 minutes, not including time to cook beans
INGREDIENTS
- 2 tablespoons white miso
- 4 tablespoons unsalted butter
- 2 garlic cloves, finely chopped
- 3 cups cooked pinto beans (basic bean recipe here)
- 3 cups baby greens such as kale, chard spinach, turnip, or radish greens.
- 3 to 4 small radishes, thinly sliced
- Fresh lemon wedges, for squeezing
- Black pepper
PREPARATION
- In a small bowl, whisk the miso with 1/4 cup water until dissolved. Set aside.
- In a large skillet, melt the butter over medium heat until it foams. Add the garlic and cook, stirring often, until fragrant, about 30 seconds.
- Add the beans and toss to coat with the garlic butter. Add the miso mixture and cook, stirring occasionally, until the flavors have melded and the beans are warmed through, about 2 minutes. The beans should be a bit saucy, so thin it out with a tablespoon or so of water if needed.
- Remove from the heat and stir in the greens and radishes. Gently toss until the greens are just wilted. Squeeze with lemon juice, season with pepper and gently toss again.
Adapted from the New York Times