Red Beans 'n Greens w/ Spaghetti Squash

Eating mostly a vegan diet these days, this dish has become one of my favorites. The beans 'n greens are a main dish for me, but this could also be a good side dish. The spaghetti squash adds some lovely color to the meal and some varying textures. These two just seem to go well together, but you could easily do one without the other.





Red Beans 'n Green Ingredients:


1 c. small red beans (dry)
1 medium yellow onion, diced
1 tomato (any kind, any size), diced
1 tsp. turmeric
1 tsp. sea salt or Himalayan salt
1 bunch dark leafy greens (kale, collards, chard, etc.), chopped or shredded
2 Tblsp. coconut milk


Directions:


Soak beans for a few hours or overnight. If you don't do this, add an extra 30 mins to the intial cooking time.


Rinse beans and put in a large pot with some fresh water (enough to cover, but not too much). Cook for 30 mins (or more if you didn't soak).

Add onion, tomato and turmeric. Cook another 30 mins.



Add greens. Cook another 20 mins or so.



If it looks too watery, spoon out the excess. Now add the coconut milk and cayenne.



EAT!!





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Spaghetti Squash Ingredients:

spaghetti squash (any size)
olive oil
Herbes de provence
dried basil
dried oregano
Sea salt/pepper to taste (optional)



Directions:



Preheat oven to 375 F. Cut squash in half lengthwise and scoop out guts with a spoon. Place cut-side down on a cookie sheet with foil. Bake for about 45 minutes.



Remove from oven; turn over squash and let cool a bit. With a fork, remove strands into a large bowl. Mix in desired amounts of herbs. You can't really get it wrong, so just eyeball it.



The "cutie" in the picture is optional. Another great side dish is roasted beets. It's adds even more color and texture into the mix. I'm getting hungry just typing this.


ENJOY!