Best 8 Best Beans And Greens Recipes

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Are you craving a hearty, flavorful, and nutritious dish that's a perfect blend of protein, fiber, and vitamins? Look no further than the classic combination of beans and greens! This dish, often featuring a medley of beans like kidney, black-eyed, or cannellini, paired with vibrant greens like kale, collard greens, or spinach, offers a wholesome and comforting meal. Whether you prefer a slow-simmered pot or a quick sauté, this article will guide you through the best practices, ingredient choices, and cooking techniques to create the most delectable beans and greens dish that will tantalize your taste buds and leave you feeling satisfied.

Here are our top 8 tried and tested recipes!

GREENS AND BEANS



Greens and Beans image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 20m

Yield 3 to 4 servings

Number Of Ingredients 8

2 tablespoons olive oil
1 chopped onion
2 cloves garlic, sliced
1/4 teaspoon red pepper flakes
Salt and freshly ground black pepper
2 cups kale, washed, stems trimmed and chopped
1 (15- ounce) can cannellini beans, drained
3/4 cup chicken stock

Steps:

  • Heat olive oil over medium heat in a large Dutch oven.
  • Add onion and garlic slices. Saute until tender about 3 minutes. Add the red pepper flakes and salt and pepper; stir until fragrant. Add the kale and let saute until it cooks down slightly. Add the beans and the chicken stock.
  • Cover and let cook for 10 minutes.

BEANS AND GREENS



Beans and Greens image

Tired of your kids not eating greens? Try mixing escarole with tender cannellini beans for an enticing side dish. You can substitute kale for the escarole.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 9

1 1/2 tablespoons olive oil
1 small onion, thinly sliced crosswise into half-moons
1 tablespoon minced garlic (about 2 cloves)
1 head escarole, washed well and stems trimmed
1 1/2 cups chicken stock
1/2 teaspoon dried thyme
3/4 teaspoon salt
1 can (15 1/2 ounces) cannellini or other white beans, drained and rinsed
Grated Parmesan cheese, for garnish

Steps:

  • In a large nonstick skillet, heat oil over medium-high heat. Add onion, and cook, stirring occasionally, 2 minutes. Add garlic, and cook 2 minutes more. Add escarole, and stir slowly, allowing it to wilt slightly. Add chicken stock, thyme, and salt; reduce heat to medium-low. Simmer for 15 minutes. Stir in the beans, and continue to simmer until most of the liquid is absorbed and the greens are tender, 3 to 5 minutes. Remove from heat. Serve warm, garnished with grated Parmesan cheese.

SMOKY BEANS AND GREENS ON TOAST



Smoky Beans and Greens on Toast image

Beans and greens are great on almost every carb: in tortillas as tacos, over rice, on flatbread. They're also good without any carb at all, served in a bowl as a side. But whenever skillet-fried toast is an option, I take it. This is dinner food for me, but it also makes a good brunch with a fried egg on each plate.

Provided by David Tamarkin

Categories     Epi Recipe Club     #cook90     Dinner     Bean     Bacon     Paprika     Kale     Leafy Green     Garlic

Yield 4 servings

Number Of Ingredients 12

4 (1-inch-thick) slices crusty country bread
2 tablespoons olive oil
4 ounces (about 4 strips) smoked bacon, cut into 1-inch pieces
1 medium onion, thinly sliced
3 garlic cloves, thinly sliced
2 teaspoons smoked paprika, plus more for dusting
1 teaspoon fresh thyme leaves (optional)
1 teaspoon red pepper flakes
Kosher salt
1 large bunch or 2 small bunches (about 8 ounces total) lacinato kale, stems re-moved and leaves torn into medium-size pieces, washed, and shaken dry (there should be a little water still clinging to the leaves)
3 1/2 cups drained Cannellini Beans with Sweet Paprika and Garlic or 2 (15-ounce) cans white beans, rinsed and drained
2 cups bean broth or water

Steps:

  • Heat a large, heavy (preferably cast-iron) skillet over medium. Brush the bread on both sides with the olive oil. Lay the bread in the skillet and cook, pressing occasionally with a spatula, until crisp and golden brown, about 90 seconds per side. (If your slices are large, you may have to do this in two batches.) Set the bread aside.
  • Heat a Dutch oven or other heavy pot over medium-high heat. Add the bacon and cook, stirring frequently, until it has browned a little and rendered at least a tablespoon of fat, about 4 minutes. Add the onion and cook, stirring, until it has softened and turned golden, about 4 minutes. Add the garlic, paprika, thyme (if using), red pepper flakes, and, if you're using canned beans, 1 teaspoon kosher salt and cook, stirring, for a minute or two.
  • Add the slightly wet kale in batches, using tongs to stir the leaves into the onion mixture; wait for one handful of kale to wilt and shrink before adding the next. When the last of the greens has been added, add the beans and broth. Raise the heat and let the beans and greens simmer for a minute or two, just to warm the beans and bring the flavors together. Taste and add more kosher salt if necessary.
  • Serve the greens and beans over the toast in wide, shallow bowls, dusted with a little more smoked paprika.

CHEF JOHN'S BEANS AND GREENS



Chef John's Beans and Greens image

Beans and greens has it all: it's very easy and inexpensive to make; it's highly nutritious; it's soulful and comforting; and it can be served as a main course, side dish, soup, vegetable stew, or my personal favorite--as an appetizer. This is my new favorite home version, and uses delicious, beautiful escarole.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 6

Number Of Ingredients 12

2 tablespoons olive oil
4 cloves garlic, thinly sliced
4 cups chicken broth
1 pinch red pepper flakes
2 (15 ounce) cans cannellini (white) beans, drained
2 teaspoons chopped fresh oregano
½ teaspoon lemon zest
1 anchovy filet
1 head escarole, chopped
salt and ground black pepper to taste
1 pinch red pepper flakes, or to taste
1 tablespoon extra virgin olive oil

Steps:

  • Heat 2 tablespoons olive oil in a saucepan over medium heat. Add garlic; cook, stirring, until bubbling and sizzling, about 20 seconds. Pour in chicken broth. Bring to a boil and cook until liquid is reduced by half, 6 to 8 minutes. Stir in red pepper flakes.
  • Stir in beans; bring to a boil and cook until you can see the tops of the beans just below the surface of the liquid, 6 to 8 minutes. Stir in oregano, lemon zest, and anchovy filet. Simmer for 3 minutes.
  • Place escarole in bean mixture; reduce heat to low and stir until escarole wilts, about 5 minutes. Season with salt and pepper to taste; garnish with red pepper flakes and extra virgin olive oil.

Nutrition Facts : Calories 203 calories, Carbohydrate 24.8 g, Cholesterol 3.9 mg, Fat 8 g, Fiber 9.1 g, Protein 7.8 g, SaturatedFat 1 g, Sodium 1006.6 mg, Sugar 1 g

GREENS AND BEANS



Greens and Beans image

We serve this along with steak and a baked potato. You can drizzle some extra-virgin olive oil on top before serving. Serve with crusty Italian bread. Navy beans work in this, also.

Provided by GinaLovesFood

Categories     Side Dish

Time 30m

Yield 8

Number Of Ingredients 9

1 teaspoon salt
2 heads escarole, cut into 2-inch pieces
¼ cup olive oil
3 cloves garlic, pressed
1 teaspoon salt, or more to taste
½ teaspoon black pepper
¼ teaspoon red pepper flakes
1 (15 ounce) can cannellini beans, drained and rinsed
1 tablespoon Parmesan cheese, or to taste

Steps:

  • Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain.
  • Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.

Nutrition Facts : Calories 135.1 calories, Carbohydrate 13.5 g, Cholesterol 0.6 mg, Fat 7.6 g, Fiber 7.4 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 737.7 mg, Sugar 0.5 g

BEANS AND GREENS



Beans and Greens image

My Italian Aunt often made this when we went to visit. I was just given the recipe. It is so good and so easy to make. You can use any leafy green like spinach or turnip greens but romaine has a nice sweet flavour so it was always the first choice. This is more like a chili/stew style soup.

Provided by Tara1183

Categories     Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

3 -4 garlic cloves, minced
2 tablespoons oil
1 large onion, chopped
2 cups chicken broth
2 (15 ounce) cans romano beans or 2 (15 ounce) cans white kidney beans
1 head romaine lettuce
1/2 teaspoon salt
1 teaspoon black pepper
parmesan cheese or romano cheese

Steps:

  • Wash lettuce well and chop leaves in half.
  • Saute onion and garlic in oil in medium size pot until slightly brown, slowly add chicken broth stirring well.
  • Add one can of beans with juice and one can without, lettuce and salt and pepper.
  • Cover and simmer 20 minutes on med-low heat.
  • Serve in bowls and top with cheese.
  • Serve with fresh bread for dipping.

Nutrition Facts : Calories 321.8, Fat 8.8, SaturatedFat 1.4, Sodium 681.8, Carbohydrate 45.2, Fiber 15.7, Sugar 3.8, Protein 18.8

BRAISED WHITE BEANS AND GREENS WITH PARMESAN



Braised White Beans and Greens With Parmesan image

Inspired by the Italian dish of sautéed puntarelle (a Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages. It opts for canned white beans, for the sake of weeknight convenience, and Swiss chard, which is much milder than puntarelle and easier to find in the U.S. Kale or escarole would also work well, if that's what you've got. On that note, grated Pecorino Romano cheese gives the broth a more pungent element, but Parmesan will work in its place. Serve in shallow bowls with toasted country bread to mop up the garlicky broth.

Provided by Lidey Heuck

Categories     dinner, weekday, beans, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

1/4 cup olive oil
1 small fennel bulb, trimmed, cored and small-diced
1 small yellow onion, small-diced
2 teaspoons minced fresh rosemary or thyme
5 garlic cloves, minced
1/4 teaspoon red-pepper flakes, plus more to taste
1 large or 2 small bunches escarole, kale or Swiss chard, stems removed (10 to 12 ounces)
2 (15-ounce) cans cannellini beans, rinsed
2 cups low-sodium vegetable or chicken broth
Kosher salt and black pepper
1 tablespoon lemon juice
1/2 cup shredded mozzarella (optional)
3 tablespoons grated Pecorino Romano or Parmesan, plus more for serving
Toasted country bread, for serving

Steps:

  • In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.
  • Begin adding handfuls of the greens, cooking and stirring until leaves wilt.
  • Add the white beans, broth and 1/4 teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes.
  • Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red-pepper flakes on the side.

BEANS AND GREENS POLENTA BAKE



Beans and Greens Polenta Bake image

Layering and baking sautéed garlicky greens, beans, and Parmesan on top of make-ahead Parmesan Polenta creates a super fast, pantry-friendly weeknight dinner that's sort of like a polenta pizza.

Provided by Anna Stockwell

Categories     Garlic     Olive Oil     Kale     Vinegar     Parmesan     Dinner     Quick & Easy     Wheat/Gluten-Free     Vegetarian

Yield 4 servings

Number Of Ingredients 9

3 cups still-warm Big-Batch Parmesan Polenta
6 garlic cloves, thinly sliced
¼ cup extra-virgin olive oil, plus more for drizzling
1 (14.5-oz.) can white beans, rinsed
¼ tsp. crushed red pepper flakes (optional)
1 bunch curly or Tuscan kale or escarole, tough ribs and stems removed, leaves torn into bite-size pieces
1 Tbsp. white or red wine vinegar
¼ tsp. kosher salt
¼ cup finely grated Parmesan, plus more for topping

Steps:

  • Pour warm polenta into a large ovenproof skillet or a ceramic baking dish or metal baking pan and spread into an even layer (ideally about 1" thick). Let cool, then cover and chill at least 1 hour and up to 1 week.
  • Preheat oven to 500°F. Heat garlic and ¼ cup oil in a large skillet over medium, stirring occasionally, until garlic is fragrant and starting to brown, about 3 minutes. Add beans and red pepper flakes (if using), then, working in batches, add kale, letting it wilt slightly after each addition before adding more, and cook, stirring occasionally, until tender and evenly darkened in color, about 3 minutes. Stir in vinegar and salt and cook, still stirring occasionally, until liquid evaporates, about 2 minutes. Remove from heat and stir in ¼ cup Parmesan.
  • Scrape kale mixture over prepared polenta and spread into an even layer. Drizzle with more oil and sprinkle with more Parmesan.
  • Transfer skillet to oven and bake until polenta is warmed through and topping is lightly crisped and browned, 8-10 minutes.

Tips:

  • Choose Fresh Ingredients: Use fresh, high-quality beans, greens, and vegetables for the best flavor and texture.
  • Variety is Key: Don't be afraid to experiment with different types of beans, greens, and vegetables to create unique and flavorful combinations.
  • Season Well: Don't be shy with the seasonings! Salt, pepper, garlic, and herbs are all great ways to enhance the flavor of the dish.
  • Cook the Beans Properly: Make sure to cook the beans until they are tender but not mushy. The cooking time will vary depending on the type of bean.
  • Don't Overcook the Greens: Greens should be cooked just until wilted, otherwise they will become tough and bitter.
  • Add Acid: A splash of vinegar or lemon juice can help to brighten up the flavors of the dish.
  • Serve with Cornbread or Rice: Beans and greens are traditionally served with cornbread or rice, which helps to soak up the flavorful sauce.

Conclusion:

Beans and greens are a delicious, healthy, and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With so many variations to choose from, there's sure to be a recipe that everyone will love. So next time you're looking for a hearty and satisfying meal, give beans and greens a try!

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