PINTO BEANS WITH GREENS
Make and share this Pinto Beans With Greens recipe from Food.com.
Provided by PdxBarb
Categories Collard Greens
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Remove stems from greens, rinse well and chop into large pieces.
- Saute onion in water or a little bit of olive oil in large pan over medium low heat for 5 minutes, stirring frequently.
- Add garlic and continue to saute for another minute.
- Add vegetable stock, tomatoes, pinto beans and greens and simmer until they are tender, about 15 minutes.
- Season with salt and pepper. Remove from heat and stir in olive oil and lemon juice. Serve hot.
Nutrition Facts : Calories 311.2, Fat 5.5, SaturatedFat 0.8, Sodium 306.6, Carbohydrate 55.8, Fiber 14.8, Sugar 5.7, Protein 16.4
SOUTHERN-STYLE GREENS WITH BEANS
Steps:
- In a medium saucepan over medium heat, combine all ingredients except beans and cook for 15 minutes stirring occasionally. Add bean and cook for another 2 minutes.
PERFECT PINTO BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 11h40m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Put the beans in a large bowl, cover with cold water and let soak overnight.
- Drain and rinse the beans, then put them in a large pot. Cover the beans with water and add the chili powder, cumin, paprika, cayenne, bacon, garlic, bay leaves, onion, bell pepper and some salt and pepper. Bring to a boil, then reduce the heat to low and cook until the beans are tender, 2 to 3 1/2 hours.
BEANS AND GREENS
This recipe is great for vegetarians or people who just like beans, and it freezes well.
Provided by MIKAYLASMOM
Categories Everyday Cooking Vegan
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Place broth and spinach in a pot over medium heat, and cook 5 minutes, or until spinach is thawed. Mix in dark and light kidney beans, black beans and liquid, great northern beans and liquid, pinto beans and liquid, and oil. Season with garlic powder, salt, and pepper. Cook 30 minutes, stirring occasionally.
Nutrition Facts : Calories 188.5 calories, Carbohydrate 26.6 g, Fat 5.6 g, Fiber 8.3 g, Protein 9.1 g, SaturatedFat 0.8 g, Sodium 535.8 mg, Sugar 2.8 g
SMOKY BEANS AND GREENS ON TOAST
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
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.
COLLARD GREENS & BEANS
I never tried collard greens until a friend gave me this recipe that calls for bacon and pinto beans. Now I look forward to serving this Southern staple on Thanksgiving. -April Burroughs, Vilonia, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Remove and discard center ribs and stems from collard greens. Cut leaves into 1-in. pieces. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally., Add onion and garlic to bacon and drippings; cook and stir 2 minutes. Add collard greens; cook and stir until they begin to wilt. Stir in water, brown sugar, vinegar, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 55-65 minutes or until greens are tender, adding beans during the last 15 minutes.
Nutrition Facts : Calories 145 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 382mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges
BEANS AND GREENS
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
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
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