Many merchants are celebrating the 4th of July holiday with specials on the Friday, 3rd but more importantly National Eat Your Beans Day is a holiday observed every year on July 3rd.
This day celebrates the bean vegetable in all sizes, shapes, and colors.
Beans (legumes) date back to the early seventh millennium BC, making them one of the longest-cultivated plants.
To commemorate the day you might try this recipe:
When in doubt, frittata...
This version turns greens and beans into a complete one-skillet supper.
INGREDIENTS:
12 large eggs
1½ cups chopped tender herbs (such as basil, cilantro, and/or parsley)
¾ cup sour cream
½ tsp. crushed red pepper flakes
1 tsp. kosher salt, plus more
4 Tbsp. extra-virgin olive oil, divided
2 15.5-oz. cans chickpeas, rinsed,patted dry
2 tsp. medium curry powder
1 medium onion, finely chopped
6 garlic cloves, 5 thinly sliced, 1 whole
1 small bunch hardy greens (such as mustard, kale, or Swiss chard), ribs and stems removed, leaves torn into 2" pieces
⅔ cup mayonnaise
RECIPE PREPARATION
Preheat oven to 350°. Whisk eggs, herbs, sour cream, red pepper flakes, and 1 tsp. salt in a bowl until no streaks remain.
Heat 2 Tbsp. oil in a medium cast-iron or ovenproof nonstick skillet over medium-high. Add chickpeas and curry powder and season with salt. Cook, tossing occasionally, until golden brown, 6–8 minutes. Transfer 1 cup chickpeas to a bowl; set aside.
Reduce heat to medium, add onion, sliced garlic, and remaining 2 Tbsp. oil to chickpeas in skillet and cook, stirring occasionally, until onion is softened and starting to brown, 7–9 minutes.
Add a handful of greens and 2 Tbsp. water and cook until slightly wilted. Continue adding greens a handful at a time, letting them wilt slightly before adding more, until all greens are wilted, about 5 minutes total; season with salt. Let cool 3 minutes.
Return pan to medium-low, pour in egg mixture, and cook, stirring eggs and swirling pan often, until edges are just set (texture should be like a very soft scramble), about 6 minutes. Transfer to oven and bake frittata until puffed slightly and center is barely set, 10–15 minutes. Let cool 5–10 minutes.
Place mayonnaise in a small bowl and grate in remaining garlic clove; mix well. Season with salt.
Serve frittata with garlic mayo and reserved chickpeas.
Hope you enjoy...
Nana
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