Smoky Simmered Butterbeans and Greens

Pair With: Casa Silva Carmenere

Watch the Episode Here.

Smoky tomatoes & spices bring out the spicy, peppery flavors of the Carmenere while the creamy butterbeans contrast the bright red fruit acidity.


  • 3 Tablespoons olive oil

  • 2 small yellow onion, diced

  • 1 clove garlic, chopped

  • 1 green bell pepper, chopped

  • 2 teaspoons dried oregano

  • 2 bay leaves

  • 1 tablespoon smoked Spanish paprika

  • 1 14-oz. can Italian stewed tomatoes

  • 1 14-oz. can diced fire roasted tomatoes

  • 1 14-oz. can butterbeans (can substitute cannellini or other white bean), rinsed

  • 12-oz. bag frozen okra

  • 1 cup vegetable broth

  • 3 cups fresh greens of choice—kale, mustard, collard, etc.

  • Sea salt and black pepper


In a Dutch oven or large pot, heat olive oil. Add onion, garlic and bell pepper and saute over medium heat until softened. Add dried herbs and smoked paprika and saute until aromatic. Stir in tomatoes, beans, frozen okra and broth; bring back to a rolling simmer. Cover pot and lower heat; simmer for about 30 minutes to blend flavors. Add greens and season to taste with salt and pepper. Simmer until greens are wilted and serve.

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