Steamed beans

By Paula Navarette
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  • 1 can canned navy beans
  • 2 liter water
  • 2 large onions, diced
  • 2 large carrots
  • 2 bay leaf

For the green sauce:

  • 4 poblanos
  • 1 large onion
  • 2 cloves garlic
  • 3 cups spinach
  • 3 teaspoons salt, to taste


To simmer the beans

  1. For the beans, rinse them after you take them out of the can with some cold water. Place in a pot with the water, onion, carrot, and bay leaf.
  2. Dice all the vegetables fairly large, for easy removal.
  3. Simmer the beans for approximately 20 minutes, until tender, drain the liquid and safe.

For the sauce

  1. Slice onions, garlic, and poblano peppers. Cook all veggies together over a stove top until nice and soft.
  2. In a blender, blend all the veggies adding 1/4 cup of the bean cooking liquid to make is nice and smooth.
  3. Add raw spinach to the blender at the end to make it bright green.
  4. When ready to serve your guests, add the green sauce to the beans, season to taste, and garnish with a little bit of olive oil. To make it more hearty, add chopped kale for a touch of more green!


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