Over the weekend I tried a recipe for Red Beans and Greens from Judith Finlayson's 125 Best Vegetarian Slow Cooker Recipes (2004). It took 2 cups of dried red kidney beans, plus the usual suspects :), and simmered forever. I followed her recipe, except for sauteeing in oil. Then she asked that 2 pounds of steamed greens (such as collard or kale) be added, tossed with 'butter' and balsamic vinegar (See NOTE below). Again I skipped the oily ingredient and since I can't buy collard greens and was out of kale I used chard.
It was very good and quite the nicest way I've had my greens in a long time. I dished it (except for the garnish of tomatoes and cilantro I chose) and kept it warm until we'd had our salad. Garnished, as you see above, I served the beans and greens simply an oven-baked sweet potato in its jacket, which we like to eat plain.
NOTE: I should mention that I took out the portion needed for the two of us and used a proportionately smaller amount of chard to mix with it. The rest of the beans, without the greens, was saved for another time!
Here's the salad that preceded the main course - avocado, apple, celery, chunks of heritage tomato, tossed with a homemade 'vinaigrette' and served on a bed of baby spinach, garnished with a handful of beansprouts. Lovely!