Stewed Beans and Greens With Pickled Red Onions

Preparation

1. Step 1

   Make the stew: Rinse the beans, then place them in a large bowl and cover with at least 2 inches of cold water. Cover and soak beans at room temperature for at least 8 hours, ideally overnight. 

2. Step 2

   In a large pot or Dutch oven, heat the olive oil over medium-high. Add the yellow onion, carrot, celery and garlic, and season generously with salt and pepper. Cook, stirring occasionally, for 13 to 15 minutes, until the vegetables have softened and are golden brown. 

3. Step 3

   Add the beer and simmer for 2 to 3 minutes, until slightly reduced. 

4. Step 4

   Add the crushed tomatoes and boil for 3 to 4 minutes, until reduced by half. 

5. Step 5

   Add the drained beans and 5 cups of water and bring to a simmer. Season the liquid to taste with salt and pepper, add the oregano and thyme, cover and simmer for 1 ¾ to 2 hours, until the beans are tender and the broth is thickened and stained red. 

6. Step 6

   Stir in the greens and bubble for an additional 10 minutes, until tender and deep green. 

7. Step 7

   While the beans simmer, make the pickled red onions: Add the red onions, habanero and vinegar to a small bowl or container. Season with salt, stir well and set aside. The red onions will soften and turn to a bright pink as time elapses.

8. Step 8

   Remove the oregano and thyme sprigs from the cooked beans and stir in a few teaspoons of the onion pickling liquid to taste. Taste and adjust seasoning if needed. To serve, top with pickled red onions.