This Giresun pot cooks borlotti beans, black cabbage, and rice into a brothy Black Sea winter meal.
14 min prep 24 min cook 5 min rest
Keeps the screen on · step-by-step guide · built-in timer
Briefly turn the onion in the pot.
Add the cranberry beans, collard greens, and rice.
Add liquid to the pot until it reaches the level of the ingredients.
Cook the dish for 20 minutes.
Let it rest for 5 minutes so the heat spreads evenly through the ingredients.
For serving, scatter fresh herbs over the top or drizzle with hot oil.
💡 Tip: Finely chopping the collard greens gives a balanced texture with the cranberry beans in every spoonful.
🍽️ Serving suggestion: Serve warm with yogurt and pickles on the side.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~208
kcal calories
8
g protein
30
g carbs
6
g fat
2.6g
Sugar
3g
Fiber
26.2mg
Sodium
0.6g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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