Beans & Greens

1. 1

   Preheat the oven to 250 degrees.

2. 2

   Pick through, rinse and drain the pinto beans and put them in a cast iron dutch oven. Cover the beans with about 1-1 1/2 inch of water. Add the whole jalapeno, whole garlic clove and 1/2 teaspoon salt and bring it to a boil on the stove.

3. 3

   Remove from the heat and cover the pot. Place it in the preheated oven for 75 minutes, checking after 30 minutes to make sure there is still enough liquid.

4. 4

   Meanwhile in a large skillet, heat two tablespoons olive oil over medium high heat. Add the minced garlic and slivered onions and cook them 2-3 minutes.

5. 5

   Add the shredded cabbage and cook another 3-4 minutes or until it turns bright green and slightly wilted. Remove from the heat.

6. 6

   In a small bowl, whisk together vinegar, 2 tablespoons olive oil, Dijon mustard, lemon juice and sugar. Add salt & pepper to taste. Set aside.

7. 7

   When beans are done, drain them and toss them in a large serving bowl with the cabbage mixture. Drizzle the dressing over and add the celery leaves and banana pepper rings. Toss again to coat.

8. 8

   Serve cold or at room temperature.

* Per serving · 4 servings · Values may vary.