Best 5 Beans N Greens Recipes

**Beans 'n' Greens: A Southern Comfort Food Classic**

Beans 'n' greens is a classic Southern comfort food dish that is enjoyed by people of all ages. This hearty and flavorful dish is typically made with dried beans, such as pinto beans or black-eyed peas, and a variety of greens, such as collard greens, turnip greens, or mustard greens. The beans and greens are cooked together in a flavorful broth, often with the addition of smoked meats, such as ham hocks or bacon. Other common ingredients include onions, garlic, bell peppers, and tomatoes. Beans 'n' greens is a versatile dish that can be served as a main course or a side dish. It is often served with cornbread, rice, or mashed potatoes. This article provides three delicious recipes for beans 'n' greens, each with its own unique flavor profile. The first recipe is a classic Southern-style beans 'n' greens, made with pinto beans, collard greens, and smoked ham hocks. The second recipe is a vegetarian version of beans 'n' greens, made with black-eyed peas, turnip greens, and vegetable broth. The third recipe is a spicy Cajun-style beans 'n' greens, made with red beans, mustard greens, and andouille sausage. No matter which recipe you choose, you're sure to enjoy this classic Southern comfort food dish.

Let's cook with our recipes!

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

Ingredients

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.

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

Ingredients

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

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 20m

Yield 3 to 4 servings

Number Of Ingredients 8

Ingredients

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.

CHEESY GREEN BEANS

Cheesy Green Beans image

From Betty's Soul Food Collection... Five ingredients and 15 minutes are all you need to make a delicious, cheesy veggie dish.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 15m

Yield 4

Number Of Ingredients 5

Ingredients

1 teaspoon butter or margarine
2 tablespoons finely chopped onion
2 small cloves garlic, finely chopped
2 cups frozen cut green beans
2 tablespoons shredded Cheddar cheese

Steps:

In 2-quart saucepan or 10-inch skillet, melt butter over medium heat. Add onion and garlic; cook, stirring frequently, until onion begins to brown. Remove from saucepan; cover to keep warm.
In same saucepan or skillet, cook beans as directed on bag; drain. Stir in onion mixture; cook until thoroughly heated. Add cheese; toss gently to mix.

Nutrition Facts : Calories 45, Carbohydrate 5 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 2 g, TransFat 0 g

PASTA, BEANS, 'N' GREENS

Pasta, Beans, 'n' Greens image

Make and share this Pasta, Beans, 'n' Greens recipe from Food.com.

Provided by Pineapple

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 teaspoons olive oil
1/2 cup finely chopped carrot
1/2 cup finely chopped onion
1 garlic clove, minced
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 (15 3/4 ounce) can reduced-sodium fat-free chicken broth
1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
1/2 cup uncooked penne (tube-shaped pasta)
1 (16 ounce) can cannellini beans or 1 (16 ounce) can other white beans, rinsed and drained
0.5 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry (about 1/3 cup)
1/4 cup grated fresh parmesan cheese

Steps:

Heat oil in a medium saucepan over medium-high heat. Add carrot, onion, and garlic; sauté 5 minutes. Add the oregano, salt, pepper, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
Increase heat to medium-high; add pasta, beans, and spinach; cook 14 minutes or until pasta is done, stirring occasionally. Sprinkle each serving with cheese.

Nutrition Facts : Calories 304.9, Fat 5.2, SaturatedFat 1.7, Cholesterol 5.5, Sodium 507.7, Carbohydrate 50.9, Fiber 11.9, Sugar 6.1, Protein 17

Tips:

Soak the beans overnight: This will help to reduce the cooking time and make the beans more digestible.
Use a variety of greens: This will add flavor and nutrients to the dish.
Don't overcook the greens: They should be tender but still have a bit of a crunch.
Season to taste: Add salt, pepper, and other spices to taste.
Serve with cornbread or rice: This will make a complete and satisfying meal.

Conclusion:

Beans 'n' greens is a delicious and nutritious dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a hearty and flavorful meal, give beans 'n' greens a try.