Beans n’ Greens Burrito ::: Lucky Day

This was strange.

I was craving German Brown Coal. {I blame this on Peter’s Mom.} Actually I think it is really called Braunkohl.

So I made it.

What’s Brown Coal you ask?

Onions, kale, and pork slow cooked for like 4+ hours. Fabulous.

Then. I open The Food Matters Cookbook to find this week’s recipe. What you say? Greens n’ Beans Burritos I must make?

You mean the recipe calls for exactly what I have leftovers of? Perfect!

I only had to add chili powder, cumin, and black beans to the Brown Coal roll it up and call it my lucky day. Oh the little things.

This is the perfect “what to do with Brown Coal leftovers” recipe.  Since that happens a lot to you guys right? It would taste great without the pork too. That’s the idea of this Food Matters Cookbook anyways right? Let us try to pretend I haven’t added meat to almost every FMP recipe. {I just might have a man in the house, just might.}

You can find Mark Bittman’s original Beans n’ Greens recipe over at Jacqui’s gorgeous blog Good Things Grow.

Beans n Greens Burrito     makes 2 burritos

Recipe adapted  from The Food Matters Cookbook by Mark Bittman

• I made a half recipe and used leftover German Brown Coal (Braunkohl)
• To make Brown Coal you slow cook pork or sausage with kale, onions, and garlic for 4+ hours. Find recipe here.
• I  added 1/2 teaspoon cumin and follow the recipe here
• Serve with a few dollops of greek yogurt and cilantro
• This would be a great vegetarian burrito, as Bittman intends. Head here to find the vegetarian recipe. 

If you are curious about other ways to get creative with this dish head here to see what the other Food Matters Project members cooked up.

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::: keelymarie :::