beans and greens

Tender beans and greens pair with caramelized onions, savoury bacon, sliced garlic, smoked paprika, and a hint of spice, are stewed up in pan juices in one single pot are then served over indulgently thick slices of crunchy-edged, pan toasted garlic bread.Inspired by my Grandma Shaffer's recipe and Epicurious.

Greens And Beans With Garlicky Toast

garlic olive oil

bacon

onions

garlic

smoked paprika (plus extra for garnish)

red pepper flakes

Kosher salt

black pepper

thyme leaves

collard greens

chicken stock

cider vinegar (or red wine

eggs

Greens and Beans with Garlicky Toast

Place your Dutch oven, braiser, or skillet over medium high heat. Brush both sides of your bread slices with the garlic oil. Toast in the hot pan for about 1 1/2 minutes on each side, or until golden brown with some charred bits. Remove to a plate.

To Prepare the Garlic Toast

Return the pan to medium high heat and add in the cut up bacon strips. Fry, stirring frequently, until the bacon is beginning to crisp and has rendered at least 1 1/2 tablespoons of fat, about 4 minutes.

Stir in the onions (and chopped greens stems, if using). Fry for about 4 more minutes, or until the onions are translucent, tender, and starting to turn golden.

Add in the sliced garlic, smoked paprika, crushed red pepper flakes, kosher salt, black pepper, and dried thyme. Stir for 1 minute, or until fragrant.

Add about 1/3 of the greens and use tongs or two wooden spoons to toss with the hot onion and bacon mixture until the greens wilt, turn bright, and shrink a bit. (If you're starting with dry greens, see Cook's Notes). Repeat this until all of the greens are incorporated into the pan.

Add the chicken stock and vinegar, stir, and bring to a simmer. Simmer until the greens and stems reach your desired level of tenderness; for us, that's about 5 minutes.

Finally, add the drained and rinsed beans to the mixture and toss. Continue cooking just until the beans are heated through.

To Prepare the Beans and Greens

Place one piece of garlic toast in a bowl, top with a generous scoop of beans, greens, and broth. If desired, top each serving with a fried egg and a dusting of smoked paprika.

To Serve

Butter beans (also known as lima beans) are mixed with fresh kale and a spicy, tomato sauce in this one-pot vegan dinner.

One-Pot Butter Beans and Greens

dry butter beans

vegetable broth

water (or as needed)

bay leaves ((optional))

garlic, (grated)

tomato paste

dry basil

dry oregano

rosemary

smoked paprika

cayenne pepper ((optional))

kale leaves

extra virgin olive oil

Drain butter beans from the soaking liquid and transfer to a large pot over high heat. Pour in vegetable broth, water, and bay leaves ( if using), cover, and bring to a boil.

Reduce the heat to medium-low, tilt the lid to vent, and cook the beans for 90 minutes, stirring approximately every 20-30 minutes, or until the beans are tender. There should be some gentle bubbles throughout the cooking process. Adjust the heat as needed. Continue cooking the beans, adding water as needed to prevent them from sticking, until they reach your desired level of doneness. (Cook longer for softer beans.)

Once the beans are cooked, remove the bay leaves and discard. Reduce the heat to low and stir in garlic, tomato paste, basil, oregano, crushed rosemary, smoked paprika, and cayenne pepper (if using). Cook 1 minute, or until the spices are fragrant.

Stir in kale and olive oil and cook for 5 minutes, or until the kale leaves are soft and wilted. Remove from heat and serve (see note 3) or store for later (see note 4).

Dump and cook Southern style Pressure Cooker Black Eyed Peas with ham and greens cook up fast and creamy in your pressure cooker. Fast way to make a dish that used to take all day on the stove!

Pressure Cooker Black Eyed Peas with Ham and Greens

black eyed peas

Greens

Onion (Chopped)

Garlic

Smoked Ham Hocks (omit for vegan version)

Kosher Salt

Black Pepper

Vegetable Stock

Red Pepper Flakes

Bay Leaves

Thyme

Apple Cider Vinegar

Louisiana Hot Sauce (or other vinegar-based hot sauce)

Liquid Smoke (May need to increase

Place all ingredients except finishing ingredients into the inner liner of your pressure cooker. You want to set those aside so you can get a fresh zing of flavor after the beans and greens have pressure cooked.

Cook at high pressure for 10 minutes. Allow it to release pressure naturally for 10 minutes and then release all remaining pressure slowly. If it foams, let it sit for a few more minutes. 

(Skip this step for vegan version) Remove ham hocks and using two forks, remove the skin and fat. Shred the meat and put it into the beans and stir well.

Add apple cider vinegar, liquid smoke and hot sauce and taste. Season to adjust.

Savory, nourishing sautéed white beans and greens. A quick and easy weeknight meal perfect with grains or toast. Just 8 ingredients, 30 minutes, and 1 pan required.

Super Nourishing Beans &amp; Greens (1 Pan!)

olive oil oil

large shallot, finely diced ((1 large shallot yields ~3/4 cup or 120 g))

garlic, minced

tsp red pepper flakes ((omit

chard

(15 oz.) can white beans (butter beans

tsp sea salt

filtered water

lemon juice

In a Dutch oven or a large rimmed skillet with a lid, heat the oil over medium heat. Once hot, add the shallot and sauté for 1-2 minutes, until fragrant and translucent. Turn the heat down to medium low and add the garlic and red pepper flakes. Sauté for 1 more minute.

Return the heat to medium and add the chopped chard (or greens of choice). Toss to coat the greens in the oil and distribute the shallot and garlic. Once the greens are just beginning to wilt, add the white beans and salt and stir to combine.

Add the water and lemon juice then cover and simmer for 15-25 minutes, until the greens are tender, the beans have softened, and the mixture is a bit saucy but most of the water has evaporated. Add more water and cover as needed to achieve the desired consistency of your greens and beans.

Serve immediately! Delicious on its own as a quick meal, or served with toast, grains, tofu, salmon, or eggs. Keeps for 3-4 days in the refrigerator or up to 1 month in the freezer.

https://www.youtube.com/watch?v=4v4IsGe3K6I

Savory, nourishing sautéed white beans and greens. A quick & easy weeknight meal perfect with grains or toast. Just 8 ingredients, 30 minutes, and 1 pan required.

Full Recipe: https://minimalistbaker.com/super-nourishing-beans-greens/
 
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Super Nourishing Beans & Greens (1 Pan!) | Minimalist Baker Recipes

This simple white beans and greens dish is smoky, hearty, and flavorful. In about 20 minutes, a delicious and nutritious meal is served.

White Beans and Greens (vegan)

olive oil

onion,

fennel bulb,

rosemary,

garlic cloves, finely chopped or minced

tomatoes

nutritional yeast

cannellini beans

salt and black pepper

Heat oil over medium heat. Add onions, fennel, and rosemary.

Cook for about 5 minutes until tender.

Add garlic and stir for 1 minute.

Add tomatoes, paprika, and red pepper flakes. Cook for 1 minute.

Begin adding handfuls of greens, stirring until leaves wilt.

Add broth, nutritional yeast, white beans, and a pinch of salt &amp; pepper. Bring to boil. Then turn heat to low and cover pot.

Simmer for about 10 minutes, stirring occasionally, until liquid has reduced and greens are tender.

Add lemon juice. Stir. Taste. Add more salt or pepper as desired.

Ladle into bowls and top with vegan parmesan if desired. Serve.

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Top 5 beans and greens recipes from across the web

The most viewed beans and greens recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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One-Pot Butter Beans and Greens

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The most viewed beans and greens recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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