Black Beans And Greens Recipes

BLACK BEANS AND GREENS OVER RICE

Steps:

• Heat black beans in a large saucepan. Stir in salsa, and then add the chopped greens. Cover to steam until tender. Season to taste with salt (optional) and pepper.
• Serve over warm brown rice. Garnish with avocado, chopped tomatoes, diced bell peppers, and fresh cilantro or basil. Serve along with toasted corn tortillas, if desired.

BLACK BEANS AND GREENS

Steps:

• In 1-cup measuring cup, mix dressing, lime peel, lime juice and cilantro.
• In large bowl, toss beans, salad greens and tomato. Stir in dressing mixture until salad is coated. Top with avocado.

SMOKY BEANS AND GREENS ON TOAST

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.

GREENS AND BEANS

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.

COLLARD GREENS WITH BLACK BEANS

Steps:

• Wash, de-stem and chop the collards and set aside. The easiest way to prepare collards is to work from the back of the leaf. Slice down each side of the stem and put leaves in a pile. Roll the pile of leaves and slice thinly crosswise, then slice diagonally into 1 to 2 inch pieces.
• Chop onion and mushrooms and set aside.
• Combine beans and pasta sauce and set aside.
• Coat a large covered non-stick skillet or dutch oven (at least 5 quarts) with oil and add onion and mushrooms. Cook covered, stirring frequently until soft, adding small amounts of water as needed to prevent sticking.
• Add as many collard greens as will fit with a small amount of water if needed to prevent sticking. Cover and allow collards to wilt. Keep adding collards and mixing frequently until all have been added.
• Continue cooking, stirring frequently for about 5 to 7 minutes or until greens are tender but still nice and bright.
• Add black beans and pasta sauce to collard mixture and heat through.

BEANS AND GREENS

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.

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.

BEANS AND GREENS

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.

BLACK BEAN SOUP WITH GREENS

Steps:

• Soak the beans overnight in cold water to cover in a large saucepan. When you are ready to cook the beans, add the onion and other vegetables, the herb bouquet, allspice, mace, garlic and chili. Simmer gently for an hour to an hour and a half, adding salt and pepper after a half hour's cooking.
• Remove the herb bouquet from the soup and the cloves from the onion. Then puree the soup in a food processor, doing it in batches. Return the puree to the saucepan, bring the puree to a boil and correct the seasoning. Add the greens and heat them through until they are wilted.
• To serve, pour the soup into heated individual bowls. If you so desire, each serving can be garnished with a dollop of creme fraiche along with a lemon slice and a teaspoon of dark rum.

BLACK-EYED PEAS WITH COLLARD GREENS

Steps:

• In a Dutch oven, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add collard greens, salt and cayenne; cook and stir 6-8 minutes or until greens are tender. Add peas, tomatoes and lemon juice; heat through. Sprinkle servings with cheese.