Updated: May 10, 2019
This beans and greens recipes is best with collard greens or kale, but any thick greens can be used in it. The vegan cheese sauce topping is great with this dish or alone as a plant based nacho cheese sauce or dip.
2 cans of beans ( black beans, pinto, kidney, or any others that you like) 1 onion, diced 1 large bunch of greens 1 tsp onion powder 2 tsp Coconut amino acids or Braggs aminos
Prep kale by destemming and cutting into small pieces. Add a couple tablespoons of water to a large pan and saute onions until translucent. Yes, you can saute onions in water! Add beans, onion powder, coconut amino acids and kale. Stir to mix and cover with a lid., Cook until kale is soft and reduced down. About 10- 15 minutes. Drizzle plant based cheese sauce below over the top before serving. Add your favorite hot sauce too if you like!
1 cup raw, unsalted cashews 1/4 cup raisins 1 tsp smoked paprika (key ingredient) 1 1/2 tsp onion powder 2 tsp nutritional yeast 1 tsp coconut aminos or Braggs aminos 2 tsp white wine vinegar
water, just enough to cover ingredients
Place all the ingredients in a high speed blender till smooth. Enjoy! You can use walnuts for this recipe instead of cashews, if that's what you have on hand.