Best 2 Chef Johns Beans And Greens Recipes

Indulge in a Southern culinary delight with Chef John's Beans and Greens, a hearty and flavorful dish that embodies the essence of traditional Southern cooking. This classic combination of tender beans, slow-simmered greens, and savory smoked ham hocks or turkey legs creates a symphony of flavors that will tantalize your taste buds. Whether you prefer black-eyed peas, pinto beans, or great northern beans, this recipe offers variations to suit your preferences. Accompaniments like cornbread, hot sauce, and pickled okra enhance the experience, adding layers of texture and tang to each bite. Get ready to embark on a culinary journey that celebrates the rich heritage of Southern cuisine with Chef John's Beans and Greens.

Check out the recipes below so you can choose the best recipe for yourself!

BLACK-EYED PEAS WITH PORK AND GREENS

Black-Eyed Peas with Pork and Greens image

This recipe features black-eyed peas, and three kinds of pork. How can that not bring good fortune? This is my variation of Hoppin' John, which is black-eyed peas, rice, and pork stewed together, usually served with some kind of greens and cornbread.

Provided by Chef John

Categories Main Dish Recipes Pork Ham

Time 10h25m

Yield 8

Number Of Ingredients 17

Ingredients

1 pound dried black-eyed peas
1 pound pork neck bones
3 slices bacon, cut into 1/2-inch pieces
1 cup diced onion
1 cup diced celery
1 cup diced carrot
3 cloves garlic, chopped
6 cups cold water
1 bay leaf
1 teaspoon dried thyme
½ teaspoon ground cumin
½ teaspoon ground black pepper
1 pinch cayenne pepper, or to taste
1 (10 ounce) can diced tomatoes with green chile peppers
1 teaspoon salt
6 ounces smoked ham, diced
1 bunch kale, ribs removed and leaves torn into pieces

Steps:

Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and set aside.
Cook pork necks and bacon in a Dutch oven over medium heat until lightly browned, about 5 minutes.
Stir in onion, celery, and carrot; cook and stir until softened, 6 to 7 minutes. Stir in garlic and cook 1 minute.
Pour cold water and black-eyed peas into pork mixture; increase heat to high.
Stir in bay leaf, thyme, cumin, black pepper, and cayenne pepper. Bring mixture to a simmer, reduce heat to low, cover, and simmer for 45 minutes.
Stir in tomatoes and salt. Simmer uncovered until beans are tender, about 40 minutes.
Remove neck bones from mixture; separate any meat from bones, return meat to Dutch oven, and discard bones.
Stir in diced ham and kale; cook until greens are tender, 10 to 15 minutes. Serve over rice.

Nutrition Facts : Calories 463 calories, Carbohydrate 45.5 g, Cholesterol 65.1 mg, Fat 15.4 g, Fiber 8.6 g, Protein 37.4 g, SaturatedFat 5.1 g, Sodium 1232.6 mg, Sugar 5.8 g

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

Tips:

Soak the beans overnight or for at least 4 hours before cooking. This will help to soften them and reduce the cooking time.
Use a variety of greens in your soup. Collard greens, kale, and turnip greens are all good choices.
Add a ham hock or smoked turkey wing to the soup for extra flavor.
Season the soup with salt, pepper, garlic, and onion powder to taste.
Serve the soup with cornbread, biscuits, or rice.

Conclusion:

Chef John's Beans and Greens is a hearty, flavorful soup that is perfect for a cold winter day. It is also a great way to use up leftover ham or turkey. With a few simple ingredients and a little bit of time, you can easily make this delicious soup at home.