Spicy beans and wilted greens from Bon Appétit Magazine, February 2014 (page 74)

  • dried chiles de arbol
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  • celery
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  • EYB Comments

    Beans soak overnight. Can substitute crushed red pepper flakes for dried chiles de arbol, chickpeas for white beans, mustard greens for kale, and watercress for arugula.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Beans soak overnight. Can substitute crushed red pepper flakes for dried chiles de arbol, chickpeas for white beans, mustard greens for kale, and watercress for arugula.

  • Zosia on February 16, 2014

    Rather disappointing after waiting in anticipation for 4 hours while it cooked. It was okay, and probably would have been better if I hadn't made it vegetarian-friendly by omitting the anchovies, but it just wasn't worth the wait. I would have felt more kindly towards it if I'd used canned beans or cooked beans from my freezer and it had been a 30 minute dish.

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