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.

This hearty wild rice and kale salad is filling enough for Winter and cooling enough for Summer. The zesty red pepper blender dressing makes all the flavors pop.

Zesty Wild Rice and Kale Salad

bell pepper (oven roasted

tbsp red wine vinegar

tsp italian seasoning

tbsp agave or maple syrup

salt and pepper

oz wild rice

kale (massaged

persian cucumbers (chopped)

cherry tomatoes (halved)

olives (sliced)

parsley (chopped)

basil (chopped)

beans

Cook wild rice according to box and cool

Preheat oven to 400 and roast peppers for 20 minutes on a sheet pan

cooking

Blend all dressing ingredients together in a food processor or blender until smooth.

For Dressing

Put all salad ingredients in a large mixing bowl and toss with dressing.

Eat within 4-5 days for best flavors.

For Salad

I'm currently eating this and it's delicious. I added dill and tempeh bacon for extra protein. Yummy!

Loved it.   Thank you!  I didn't want to buy basil, so I left that out but it was still good.  Would you use dried basil in the dressing if you didn't have fresh?

Delicious and super easy! Love the dressing and all the veggies! Definitely a keeper!

So, it turns out that I'm not a big kale fan. I can't decide whether I will continue to make this with kale or switch out the greens, but I will definitely make it again! The roasted red pepper dressing is great and will probably be even better with a fresh pepper. All I had on hand were roasted red peppers in the jar. All around wonderful flavor and a great healthy dish! Thank you!

Just made this today - so yummy, flavorful and filling -  it will now go into recipe rotation - thank you!

I made this for dinner tonight and due to the amount of kale on hand, I added about 1-1&amp;1/2 cups of Napa cabbage. The dressing and combination of ingredients make this a flvour explosion with every bite.  I absolutely loved it and will undoubtedly make it more often.

This easy vegan pasta dinner recipe will be your new favorite go-to meal. It has a fresh tomato sauce and is chock full of beans and greens.

White Bean and Kale Pasta

lb pasta

22 oz crushed tomatoes (can)

garlic (chopped)

onion

kale (stems removed, chopped)

white beans (drained)

baby bell peppers (chopped)

basil leaves (chopped)

tbsp turbinado sugar

butter

ea salt, pepper, crushed peppers

Put on water to boil on back burner first to time correctly.

Sauté onion and garlic in a large, deep pan, chopped fine in 1 tbsp olive oil until very fragrant (3-5 mins) then add chopped baby bells and cook 3 more mins until peppers are soft and onions are browning.

Add crushed tomato, tomato paste and 1 cup water and bring to a boil.

Add drained beans, a pinch of salt and crushed red pepper if desired. Add 1 pinch turbinado sugar to cut acidity if desired and cook 5 minutes.

Cook pasta according to box, add 1 tbsp vegan butter so pasta doesn’t stick together and reserve aside until last step.

Add in kale chopped very small at the end to wilt but retain some integrity then add in the cooked pasta and mix well tossing until sauce clings to the pasta.

Top pasta with fresh basil, black pepper and chili flakes.

This loaded vegan caesar is magical. It features cajun baked tofu, crispy baked chickpeas, hearty brown rice, crisp romaine and cabbage and a creamy cashew dressing that is to die for.

Loaded Vegan Caesar

brown rice

Cole slaw mix (red and green cabbage, carrots)

romaine hearts (cut in bite sized pieces)

oz chickpeas (can, drained well)

tsp salt

garlic powder

tsp smoked paprika

block extra firm tofu (drained well)

tsp cajun spice

olive oil (sprayed)

raw cashews (pieces)

Brazil nuts

lemon

Worcestershire

seaweed flakes

water

Black pepper (fresh ground preferred)

Preheat oven to 400

Cook Brown Rice according to package and let cool. I like to cook large batches in the beginning of the week and keep it refrigerated for recipes like this one and sides for warm bowls. You can also use frozen prepared brown rice. Just be sure to let it cool before combining with the lettuce.

On a large sheet pan MAKE CRISPY CHICKPEAS by combining chickpeas with oil, salt, garlic powder and smoked paprika and spread in a single layer.

MAKE THE CAJUN TOFU by cutting the block of tofu in 3 widthwise. Score the tofu with a crosshatch pattern and rub each “cutlet” with 1 tsp of cajun spice. Place on the other side of the same sheet pan as the chickpeas and spray with oil.

Bake the chickpeas and tofu for 35 minutes, turning once halfway. Let cool and chop the tofu in cubes.

MAKE THE DRESSING: combine soaked and drained cashews, Brazil nuts, lemon, vegan Worcestershire, seaweed flakes, olive oil, water, salt, garlic and pepper in a blender and puree until smooth and creamy. If the dressing is too thick (because lemons vary) add an extra tablespoon of water to loosen it up and blend again.

In a large bowl, add cooled brown rice, romaine, Cole slaw mix, crispy chickpeas, cajun tofu and dressing.

Eat within 2 days. For a longer shelf life of 4 days, substitute chopped kale for the romaine. This is an excellent salad for food prep if you keep the dressing separate and dress it right before eating. It also makes a KILLER “chicken” Caesar wrap

very good. why do you soak the cashews and, for how long?

So good! I subbed another can of chickpeas and made them Cajun style instead of the tofu.

Top 8 beans and greens recipes from across the web

The most viewed beans and greens recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Greens And Beans With Garlicky Toas...

One-Pot Butter Beans and Greens

Pressure Cooker Black Eyed Peas wit...

Super Nourishing Beans & Greens...

White Beans and Greens (vegan)

Zesty Wild Rice and Kale Salad

White Bean and Kale Pasta

Loaded Vegan Caesar

Top 8 beans and greens recipes from across the web

The most viewed beans and greens recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Greens And Beans With Garlicky Toas...

One-Pot Butter Beans and Greens

Pressure Cooker Black Eyed Peas wit...

Super Nourishing Beans &amp; Greens...

White Beans and Greens (vegan)

Zesty Wild Rice and Kale Salad

White Bean and Kale Pasta

Loaded Vegan Caesar

The most viewed beans and greens recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Super Nourishing Beans & Greens...