Spicy Southern-Style Kohlrabi with Beans

  • Yield 4 servings

Kohlrabi is a pale green bulb that’s sold in bunches. Sauteed with beans, it’s perfect over basmati or jasmine rice.


2 teaspoons olive or corn oil
1 cup chopped onions
4 small kohlrabi bulbs (about 1 1/2 pounds total), peeled and cut into 1/2-inch cubes
2 garlic cloves, minced
1 jalapeno pepper, seeded and minced
1 cup tomato juice
1 (16-ounce) can navy beans or pea beans, drained and rinsed
3 sprigs fresh thyme
1 teaspoon cider vinegar


  1. Heat oil in a nonreactive saucepan over medium heat. Add onions and saute 2 minutes. Add kohlrabi and continue to saute 1 minute.
  2. Add garlic and jalapenos; saute 1 minute longer. Add tomato juice, bring to a boil, reduce heat and simmer 10 minutes. Add beans and thyme sprigs; continue to simmer 10 minutes or until kohlrabi is tender and the tomato juice reduced and thickened to form a sauce. Add vinegar and stir to combine.



Get every new post delivered to your Inbox.

Join 279 other followers