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Turkish style Borlotti Beans with sauteed Fennel and Red Russian Kale

Turkish style Borlotti Beans with sauteed Fennel and Red Russian Kale

Turkish style Borlotti Beans with sauteed Fennel and Red Russian Kale

 3-4 Servings | Prep Time 20 min | Cook time 35 minutes

  •  2½ cups fresh borlotti beans, podded (2½ cups podded weight)
  • 2/4  extra virgin olive oil
  • 1 medium size onion, finely chopped
  • 1 Fennel bulb, finely chopped
  • 1 thinly sliced red Russian kale with hard stem removed
  • 2 cloves of garlic, finely chopped
  • 1 Tbsp tomato paste
  • 2 medium size tomatoes, or half a 15 oz can of whole peeled tomatoes and their juices
  • 2 medium sized carrots, peeled and cut into 1 cm. cubes
  • 1 medium size potato, peeled and cut into 1 cm. cubes (optional)
  • 1 lemon, finely sliced, to garnish (optional)
  • water
  • salt and pepper


  1. Cook the podded borlotti beans in lightly salted water for 5-6 minutes. Drain.
  2. At the same time, heat a thick bottomed pot or pan over medium/low heat. Add the olive oil and fry the onion and fennel until soft, 8 minutes, stirring regularly.
  3. Add the garlic and tomato paste. Fry for another minute or so, stirring constantly. The garlic should not color.
  4. Add the tomato. Stir to mix well, then add the carrot, potato, beans, ¼ cup of water (or more, for a saucier version) and some salt and pepper. Mix well. Bring to the boil, then turn the heat down and leave to simmer, lid on, until the beans are completely soft, 20-30 minutes.
  5. Mix in the thinly sliced kale 25 minutes into cooking, with the lid on it should stew with the rest of the food. The heat can be turned off and lid left on to cook the kale more if needed.
  6. Take off the heat and leave to cool down to room temperature with the lid still on. Serve topped with fennel fronds from the fennel bulb and/or flat leaf parsley and some lemon juice, if you like.



Eat this on its own or serve with toasted bread or for breakfast with scrambled eggs.

If using canned beans, simply rinse and drain, then follow the instructions above, starting at step 2, and reducing the cooking time in step 4 if necessary.

You can also use other legumes, such as cannelini beans, butter beans or chickpeas.

Sweet Potato, Collard and Black-Eyed Pea Soup

Sweet Potato, Collard and Black-Eyed Pea Soup
5-6 Servings | Prep Time 15 min | Cook time 40 minutes |
  • 12 cups low sodium vegetable broth
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, cut into 1/4-inch diced
  • 1 1/2 pound (3 medium) sweet potato, cubed in bite size pieces
  • 1 rib celery, cut into 1/4-inch slices
  • 1 large carrot, scrubbed, trimmed and cut into 1/4-inch coins
  • 3 cloves garlic, finely chopped
  • Leaves from 5 sprigs fresh thyme
  • 1 tablespoon dried thyme
  • 1/4 teaspoon crushed red pepper flakes, or more as needed
  • 14 1/2 ounces canned, no-salt-added diced tomatoes, and their juices
  • 2 bunches collard greens, stemmed and torn into bite-size pieces (about 8 cups; may substitute kale or mustard greens)
  • 30 ounces canned, no-salt-added black-eyed peas, rinsed and drained
  • 1/2 teaspoon fine sea salt, or more as needed


Heat the oil in a stockpot over medium heat. Stir in the onion, celery and carrot to coat; cook, stirring frequently, until the vegetables just begin to soften, 5 minutes. Stir in the garlic, fresh and dried thyme, and crushed red pepper flakes, then pour in the broth, along with the tomatoes and their juices and cubed sweet potatoes. Increase the heat to medium-high; once the mixture comes to a boil, stir in the collard greens. Reduce the heat to medium or medium-low so the liquid is barely bubbling around the edges. Cover and cook until the greens are tender and sweet potatoes are soft, 40 to 45 minutes.

 Add the black-eyed peas; cover and cook for 10 to 15 minutes, so the flavors meld.

Season with the salt, taste and adjust with more salt or crushed red pepper flakes as needed. Serve hot.

Low sodium or no-salt added canned lentils or chickpeas as well as canned kidney, navy, pinto or black beans can be substituted for black eyed peas.

 Adjust cooking time if using dried lentils.




  • Salad
  • 1 bunch of rainbow chard, sliced into strips
  • 1 large carrot grated
  • 1 15-oz. can garbanzo beans
  • ¼ cup peanuts chopped
  • 1 sweet potato cut into 1 inch cubes
  • 1 avocado (optional)
  • Olive oil and salt as needed
  • Dressing
  • ¼ cup peanut butter
  • 1 lime juiced
  • 1 to 2 tb. Soy sauce
  • 1 Tb.Honey, maple syrup or agave
  • 2 Tb. Parsley or cilantro
  • 2 tsp. fresh ginger, grated
  • 1 clove garlic minced


Prepare the rainbow chard by removing the stems and then cutting the leaves into thin strips, like a chiffonade. Save the stems and chop into small pieces. Massage the greens with your hands in a large bowl with a sprinkle of olive oil and a dash of salt. Add grated carrot to bowl.

Preheat oven to 425F. Drain and dry the garbanzo beans, add the chopped rainbow chard stems then toss them and the garbanzo beans with a tablespoon of olive oil and a dash of salt. Cut sweet potatoes with their skins on into 1 inch cubes and toss with olive to coat and a dash of salt. Spread both garbanzo beans and sweet potatoes on baking sheets with enough space for both and roast in preheated oven for about 20 minutes. Add maybe 5-10 minutes more for the sweet potatoes Remove from oven. Once they have cooled, add them to the greens.

For the dressing finely chop or optionally use a mini-food processor or blender to combine the dressing ingredients. The mixture will be thick, so thin it with water one tablespoon at a time until the right consistency is reached. Pour desired amount over the salad and toss until coated. Add sliced or cubed avocado. Top with chopped peanuts. Extra dressing is good on meat or other vegetables.