greens & beans recipe

Written BySheba G Updated On
greens & beans recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best greens & beans recipe

I have been making greens and beans for as long as I can remember. This recipe has been passed down through generations in my family, and it’s a staple at every gathering.

The combination of tender greens, creamy beans, and savory spices is a match made in heaven. My kids love helping me in the kitchen, and this recipe is always a hit with them.

We make it for special occasions like holidays and birthdays, but it’s also a regular in our weekly meal rotation. There’s something comforting about a warm bowl of greens and beans that just feels like home.

Whether you’re looking for a quick weeknight dinner or a hearty side dish for a special event, this recipe delivers. Plus, it’s packed with nutrients and fiber, making it a guilt-free choice for even the pickiest eaters.

I’ve experimented with different types of greens and beans over the years, but the classic combination of kale and navy beans is still my favorite. It’s easy to customize to your taste with added veggies, herbs, or spices.

The key to this recipe is using high-quality ingredients and cooking the greens just right – not too soft or too crunchy. With a few simple steps, you’ll be enjoying this delicious and nutritious dish in no time.

Southern Greens and Beans

Southern Greens and Beans

4.9 from 1386 votes

This comforting dish combines tender greens and hearty beans. A flavorful broth and simple seasonings make this a classic side dish.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Greens

1 lb collard greens
1 lb kale

For the Beans

1 lb dried pinto beans
1 onion
2 cloves garlic

Seasonings

1 tsp salt
1/2 tsp black pepper
1 tsp smoked paprika
2 tbsp olive oil

👨‍🍳Directions

1Soak the dried pinto beans in water overnight.
2Drain and rinse them thoroughly.
3In a large pot, combine the beans with 4 cups of water and bring to a boil.
4Reduce heat to medium and let it simmer for 20 minutes, or until the beans are tender and the water has been absorbed.
5Stir occasionally, adding more water if necessary.
6While the beans are cooking, wash the collard greens and kale thoroughly.
7Remove the stems and chop the leaves into bite-sized pieces.
Set aside.
8In a large pot, heat the olive oil over medium heat.
9Add the chopped onion and sauté until translucent, about 5 minutes.
10Add the garlic and cook for another 1 minute, until fragrant.
11Add the chopped greens to the pot with the onions and garlic.
12Cook for 5 minutes, stirring occasionally, until the greens begin to wilt.
13Add the salt, black pepper, and smoked paprika.
14Stir well to combine.
15Once the beans are tender, add them to the pot with the greens.
16Stir well to combine.
17Cook for an additional 5 minutes, allowing the flavors to meld together.
18If the mixture becomes too thick, add a little water to reach your desired consistency.
19Serve hot and enjoy.

🔧Equipment

Large pot
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 800mg🌾Total Carbs: 50g🥦Dietary Fiber: 15g🍬Sugars: 5g🥩Protein: 20g

📝Notes

Tips: For a spicier dish, add a pinch of red pepper flakes. You can also use canned beans if you prefer a quicker cooking time.

Watch Video Of How Southern Greens and Beans Works

This greens and beans recipe is always a good idea for any occasion – whether it’s a quick weeknight dinner or a hearty side dish for special events. It’s easy to customize to your taste with added veggies, herbs, or spices.

One of my favorite things about this recipe is how well it reheats – it stays tender and flavorful even after being refrigerated or frozen. For storage ideas, try freezing individual portions in ice cube trays for easy reheating later.

You can also reheat leftovers in the microwave or on the stovetop with some added broth or cream for extra moisture.

❓ Frequently Asked Questions About Southern Greens and Beans

1.

What type of greens should I use in this recipe?
I recommend using curly kale or lacinato kale for their mild flavor and tender texture.

2.

Can I use canned beans instead of fresh?
While canned beans are convenient, they often contain added salt and preservatives. Fresh beans provide better flavor and texture.

3.

How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to two months.

4.

Can I make this recipe in advance?
Yes, you can prepare the greens and beans up to 24 hours in advance. Simply refrigerate until ready to serve.

5.

Is this recipe suitable for vegans?
Yes, this recipe is vegan-friendly as long as you use plant-based broth.

6.

Can I substitute other types of beans?
While navy beans are traditional, you can experiment with other types like black beans or pinto beans for a unique flavor.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts