Mottled Beans With Collard Greens Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MOTTLED BEANS WITH COLLARD GREENS



Mottled Beans With Collard Greens image

Provided by Moira Hodgson

Categories     dinner, lunch, appetizer, main course, side dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

1/2 pound mottled red beans, like cranberry, bolita or Roman, soaked overnight
2 tablespoons olive oil
1 cup chopped onion
2 1/2 teaspoons chopped long green chili
1 Italian green frying pepper, cored, seeded and cut into small pieces
1 teaspoon garlic, peeled and crushed with salt
2 cups tomato sauce
1/2 cup chopped parsley
1 teaspoon sea salt
1 pound fresh collard greens
Freshly ground pepper to taste
2 teaspoons butter
A good pinch of Cayenne

Steps:

  • Drain the beans; place them in a saucepan and add fresh water to cover. Bring them to a boil and simmer, covered, over low heat until half cooked, about 45 minutes. Set aside.
  • Meanwhile, heat the oil in a wide, deep skillet. Add the onion, the chili and the frying pepper and cook three minutes, stirring occasionally. Add the garlic, tomato sauce, parsley and salt and simmer 10 minutes, stirring often.
  • Drain the beans and reserve the cooking liquid. Add the beans and about one cup of liquid to the skillet, cover and continue cooking until the beans are tender.
  • Soak and clean the collard greens. Shred the leaves finely to make about four cups. In a medium saucepan, bring three cups of water to a boil. Add the collards and cook 20 minutes. Drain the collards; add them to the skillet along with more reserved bean liquid, if necessary, and continue to cook for 10 minutes. Adjust the seasoning with salt and pepper.
  • In a small saucepan, heat the butter to sizzling, add the Cayenne, swirl once and pour over the contents in the skillet. Serve hot or warm.

Nutrition Facts : @context http, Calories 132, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 7 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 593 milligrams, Sugar 7 grams, TransFat 0 grams

COLLARD GREENS & BEANS



Collard Greens & Beans image

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

2 pounds collard greens
3 bacon strips, chopped
1 small red onion, chopped
2 garlic cloves, minced
2-1/2 cups water
2 tablespoons brown sugar
1 tablespoon cider vinegar
3/4 teaspoon salt
1/2 teaspoon pepper
1 can (15 ounces) pinto beans, rinsed and drained

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

COLLARD GREENS AND BEANS



Collard Greens and Beans image

Caramelized onions, bacon, and cannellini beans add depth of flavor to collard greens. So delicious! Serve with a dollop of sour cream and/or a sprinkle of Parmesan cheese.

Provided by Melanie E.

Categories     Side Dish     Vegetables     Greens

Time 2h35m

Yield 4

Number Of Ingredients 10

3 slices bacon, coarsely chopped
1 red onion, thinly sliced
2 tablespoons minced garlic, or to taste
5 cups collard greens, stems and center ribs discarded and leaves chopped
¾ cup water, or as needed
1 tablespoon brown sugar
2 teaspoons cider vinegar
1 teaspoon crushed red pepper flakes, or to taste
salt and black pepper to taste
1 (15 ounce) can cannellini beans, drained and rinsed

Steps:

  • Place the bacon in a large, deep pan with a lid, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Remove the bacon pieces from the pan, and set aside.
  • Reduce the heat to medium-low, and stir the sliced onion into the hot bacon fat. Cook and stir the onion until it begins to brown, scraping the bits off the bottom of the pan, about 8 minutes. Add the garlic, and cook and stir 4 more minutes. Return the bacon to the pan, stir in the collard greens, and toss gently until the greens are wilted, about 3 minutes.
  • Pour in the water to almost cover the collard greens, and stir in the brown sugar, vinegar, crushed red pepper, and salt and pepper. Bring to a boil, cover, reduce heat to low, and simmer the collard greens until very tender, 1 to 2 hours.
  • About 1/2 hour before serving, stir the cannellini beans into the collard greens, and return to a simmer.

Nutrition Facts : Calories 162.9 calories, Carbohydrate 24.8 g, Cholesterol 7.4 mg, Fat 3.5 g, Fiber 6.3 g, Protein 8.3 g, SaturatedFat 1 g, Sodium 387.4 mg, Sugar 4.8 g

INSTANT POT COLLARD GREENS AND NAVY BEANS



Instant Pot Collard Greens and Navy Beans image

This iconic Southern dish is known for taking hours to slowly cook the ham hock, collard greens, and dried beans on the stovetop. With the Instant Pot, you don't even have to soak the dried beans and they just cook 30 minutes-now that's a shortcut! And you dont smell it cooking!

Provided by Kathleen Phillips | GritsAndGouda.com

Categories     Soup

Time 40m

Number Of Ingredients 9

1 (16-ounce) bag roughly chopped pre-washed collard greens ((about 16 cups fresh roughly chopped))
1 15.8 oz can diced tomatoes
1 cup chopped onion ((about 1 small))
1/3 cup chopped jalapeno pepper ((about 2 small))
1/3 cup dried Navy beans
1/2 teaspoon salt
1/2 teaspoon garlic powder ((or 2 cloves garlic, minced))
4 cups chicken broth or stock ((vegetable stock will work))
1 ham hock (sizes will vary)

Steps:

  • Combine all ingredients in a 6-quart Instant Pot in and toss to coat the collard greens.
  • Make sure the silicone seal is inserted in the lid. Place the lid on the base and turn to close it. Make sure the pressure release handle is on "seal" not "release" if using the Duo model.
  • Press the button "pressure cook" , then press the + button until it reaches 30 to cook for 30 minutes. In just a few seconds it will say "ON" and the pressure will start to rise. This will take about 20 minutes, then it will beep and will automatically start to count down the 30 minutes.
  • When 30 minutes is passed, it will beep and automatically start counting back up. It is starting to naturally release the pressure inside. In about 20 minutes, the float valve (to the right of the pressure release handle) will drop down, letting you know the lid can be opened. Serve with hot pepper sauce and cornbread.

Nutrition Facts : Calories 240 kcal, ServingSize 1 serving

SOUTHERN-STYLE GREENS WITH BEANS



Southern-Style Greens with Beans image

Provided by Sandra Lee

Categories     side-dish

Time 22m

Yield 4 Servings

Number Of Ingredients 7

1 bunch collard greens, center ribs removed and leaves torn into large pieces
1 (15-ounce) can pinto beans
1 (14-ounce) can low-sodium beef broth
1/2 cup frozen chopped onions
1/2 teaspoon red pepper flakes
2 teaspoons red wine vinegar
1/4 cup real bacon pieces

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.

STEWED COLLARD GREENS AND WHITE BEANS



Stewed Collard Greens and White Beans image

Cannellini beans are full of fiber and protein. Collards, rich in vitamins A and K and calcium, are in the cancer-fighting cruciferous family. Parmesan rind -- don't toss it! -- lends an incredibly rich flavor. (No bacon required.) Use leftovers to make a Collard Greens and White Beans Quesadilla.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 10

12 ounces dry cannellini beans
1/4 cup extra-virgin olive oil
1 onion, finely chopped
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 bunch collard greens (about 2 lbs.), stems removed and leaves cut into 3-inch-thick strips
1 3- to 4-inch piece Parmesan rind
7 cups water
Coarse salt
2 tablespoons red wine vinegar

Steps:

  • Cover beans with 3 inches of water in a medium pot. Bring to a boil. Remove from heat and cover for 1 hour. Drain.
  • Heat oil in a large pot over medium-high heat. Saute onion, garlic, and red pepper flakes until tender, about 4 minutes. Add collard greens in batches, stirring until wilted. Add beans, Parmesan rind, and water. Bring to a boil. Reduce heat and simmer, covered, until beans and greens are tender, about 1 hour 20 minutes. Season with salt and vinegar.

Nutrition Facts : Calories 350 g, Cholesterol 6 g, Fat 10 g, Fiber 12 g, Protein 19 g, Sodium 168 g

GREEN BEANS AND GREENS



Green Beans and Greens image

I bought beets at the Farmers' market to use in a salad. The greens were so beautiful, I figured I should use them. I used bits and pieces of other recipes, including my grandma's green bean recipe, and came up with this. You can use any kind of greens - spinach, collard greens, etc. If you would rather use bacon bits instead, add a little olive oil to the pan since you won't have any bacon grease.

Provided by Carolyn Haas @Linky1

Categories     Vegetables

Number Of Ingredients 9

1 pound(s) beets - cut off the beets and just use the greens! (approx. 1/2 pound greens)
1/2 pound(s) green beans
2 slice(s) thick bacon, diced
1 small onion, diced
1/2 teaspoon(s) seasoning mix (i used mccormick garlic & basil)
1/2 teaspoon(s) sugar
2 tablespoon(s) vinegar
1/2 teaspoon(s) dried oregano, crumbled
sea salt and pepper, to taste

Steps:

  • Saute diced bacon in a large skillet until browned. Remove and set aside. leave a little grease in the pan.
  • Turn heat up. Saute onions in the pan until starting to soften.
  • Meanwhile, rinse greens and add to pan - there should be a little water clinging to the leaves. Saute in bacon grease until wilted.
  • Add frozen green beans and stir together with greens. Turn heat down and let cook until beans are to desired consistence. (I like them a little firm, DH would prefer them much softer. Cook wins)
  • Add sugar, vinegar, your favorite seasoning, oregano, salt and pepper to taste. Add bacon back to pan.

More about "mottled beans with collard greens recipes"

SIMPLE COLLARD GREENS AND WHITE BEANS [RECIPE] - THE ...

From thelifestyledietitian.com
  • Saute onion, garlic, and red pepper flakes until tender, about 4 minutes. Add collard greens in batches, stirring until wilted.
  • Add beans and water. Bring to a boil. Reduce heat and simmer, covered, until beans and greens are tender but not mushy, about 30-35 minutes. Season with salt.


VEGAN COLLARD GREENS (QUICK - THE SIMPLE VEGANISTA

From simple-veganista.com
  • Heat oil in a large wok over medium heat, add shallots and sauté 4 minutes or so, just until softened. Add the garlic, saute 1 minute more.
  • Add tomatoes and beans, cook, stirring occasionally, until collards are lightly wilted or until beans and tomatoes are heated through. I like my collards al dente if you will and cooked for about 5 extra minutes. Ending cooking time will vary depending on how soft you like your collards.


FRESH CRANBERRY BEANS WITH PASTA AND GREENS - SHARON ...

From sharonpalmer.com


SIMPLE STEWED PINTO BEANS AND COLLARD GREENS

From thefullhelping.com
  • Heat the olive oil in a large saute pan or skillet (ideally something with a lid) over medium heat. Add the onion and give it a little pinch of salt. Cook for 7-8 minutes, stirring frequently, or until the onion is soft, clear, and lightly golden. Add the garlic, paprika, and the 1/2 teaspoon salt. Cook for 2 more minutes.
  • Add the collards and broth. Cover the pan and allow the collards to wilt down (you might have to do this in batches). Reduce the heat to medium low, uncover the pan, and cook the collards, stirring every so often, for about 10 minutes. Stir in the pinto beans and a dash of red pepper. Season to taste.
  • If you'd like to make the tahini drizzle, whisk together all of the ingredients while the collards cook.


COLLARD GREENS AND BEAN SOUP RECIPE - THESE OLD COOKBOOKS

From theseoldcookbooks.com
  • Add onions and kielbasa and saute until lightly browned; add garlic and saute for 1 minute longer.
  • Add collard greens that have been washed, chopped and have had the center core removed. Stir for 2-3 minutes or until collards begin to wilt; add chicken broth. Add water until the collards are covered completely. (additional chicken broth can be used instead.)


COLLARD GREENS AND BEANS WITH BACON - FAMILY FOOD ON THE TABLE
Remove bacon and reserve, leaving bacon grease in the pan. Add onion to the pan and sauté for 4-5 minutes, until softened. Add garlic and cook for an additional 30 seconds. Add collards and cook until wilted down, about 3-4 minutes. Season with salt and pepper.
From familyfoodonthetable.com


COLLARD GREENS AND BUTTER BEANS - ALL INFORMATION ABOUT ...
Collard greens + butter beans {2 ways} — Edible Perspective hot www.edibleperspective.com. Crispy Collards + Butter Beans. Preheat oven to 350* and line 2 pans with parchment paper. Place the drained beans on the pan and toss with 2 teaspoons oil, 1/8 teaspoon garlic, and a generous sprinkle of salt + pepper. Bake for 25-30 minutes, or until crispy.
From therecipes.info


MOTTLED BEANS WITH COLLARD GREENS, BLACK SEA STYLE RECIPE ...
Save this Mottled beans with collard greens, Black Sea style recipe and more from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes to your own ...
From eatyourbooks.com


SMOKY SLOW-COOKER BLACK BEANS WITH COLLARD GREENS …
To prepare collard greens: About 25 minutes before serving, whisk coconut milk, 1/4 cup water, curry powder, salt and turmeric in a large pot. Bring to a boil over medium-high heat. Add collard greens, stirring to coat with the coconut milk mixture. Reduce heat to maintain a lively simmer, cover and cook, stirring occasionally, until the collards are tender, 8 to 10 minutes. Stir in …
From eatingwell.com


PINTO BEANS & HAM AND COLLARD GREENS IN THE INSTANT POT ...
2018-01-14 Testing and Blogging about today's recipes for the home cook.... Menu. About Me; Pinto Beans & Ham and Collard Greens in the Instant Pot! 1 Comment . Posted on January 14, 2018 by Recipe Realities. Back in the fall my neighbor, Zarah Yerger, got an Instant Pot and she was so excited about it. Oddly enough, with all the cooking that I do, I had never heard of such …
From reciperealities.net


COLLARD GREENS WITH BLACK BEANS - PLAIN.RECIPES
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.
From plain.recipes


COLLARD GREENS WITH BEANS RECIPE - CREATE THE MOST AMAZING ...
All cool recipes and cooking guide for Collard Greens With Beans Recipe are provided here for you to discover and enjoy. Healthy Menu. Fresh Cranberries Recipes Healthy Healthy Cranberry Dessert Recipes Healthy Stuffed Pepper Soup Recipe ...
From recipeshappy.com


38 COLLARD GREENS AND RED BEANS RECIPES - FOOD NEWS
Mottled Beans With Collard Greens Recipe; dried white beans (such as cannellini or great northern), andouille sausage links , halved lengthwise and sliced crosswise, onion, chopped, stalk celery, chopped, fresh thyme, low. A Recipe for Red Beans And Collard Greens Recipe that contains bay leaf,bell pepper,black peppercorns,celery,cloves,collard …
From foodnewsnews.com


BRAISED GREENS AND BEANS (COLLARDS AND CANNELLINIS) RECIPE ...
2011-02-25 This recipe for collard greens has become one of my favorite ways to eat greens. After the greens are blanched, they join garlic, olive oil and high-protein, creamy white beans for a very satisfying side or vegetarian main dish. The addition of grated Pecorino-romano is optional, but adds a nice richness. I have enjoyed collards this way by themselves or over cooked millet …
From pamelasalzman.com


SOUTHERN COMFORT, A POT OF GREENS AND BEANS - THE NEW YORK ...
2008-10-21 Sylvia’s recipe has become my template for cooking collards. The basic rule is to use plenty of smoked meat (turkey, ham or bacon) to …
From nytimes.com


COLLARD GREENS WITH WHITE BEANS - CREATE THE MOST AMAZING ...
All cool recipes and cooking guide for Collard Greens With White Beans are provided here for you to discover and enjoy ... Collard Green Soup Easy Recipe Easy Pie Crust Dough Recipe Easy Italian Breaded Chicken Breasts Bread Crumb Recipes Easy Easy Pork Stir Fry Recipe Low Carb Easy Hamburger Pot Pie Recipe Vegetarian Stir Fry Recipes Easy Shrimp Stir Fry …
From recipeshappy.com


GREEN BEANS WITH BABY POTATOES, COLLARD GREENS AND OLIVES ...
2012-04-07 Print this recipe Ingredients: 1 lb (450 g) red baby potatoes; 1/2 lb (225 g) green beans, trimmed and sliced; 1 bunch (1 lb or 450 g) collard greens, trimmed and chopped ; 2 tablespoons olive oil; 1 large clove garlic, minced; 1/2 teaspoon asafetida (optional) 1/2 cup Kalamata or black olives, pitted and chopped; 1/2 cup fresh grated Parmesan cheese; juice of …
From foodandspice.com


COLLARD GREENS WITH BEANS RECIPE - ALL INFORMATION ABOUT ...
Collard Greens and Beans Recipe | Allrecipes best www.allrecipes.com. Directions Instructions Checklist Step 1 Place the bacon in a large, deep pan with a lid, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Remove the bacon pieces from the pan, and set aside. Step 2 Reduce the heat to medium-low, and stir the sliced onion into the …
From therecipes.info


COLLARD GREENS RECIPES - NYT COOKING
Browse and save the best collard greens recipes on New York Times Cooking. X Search. Collard Greens Recipes. Grits and Greens Vallery Lomas. 40 minutes. Collard Greens and Cornmeal Dumplings Kayla Stewart, Toni Tipton-Martin. 4 hours. Pasta With Andouille Sausage, Beans and Greens Vallery Lomas. 30 minutes. Pan-Fried Collard Greens Priya Krishna, …
From cooking.nytimes.com


MOTTLED BEANS WITH COLLARD GREENS - PLAIN.RECIPES
Drain the beans and reserve the cooking liquid. Add the beans and about one cup of liquid to the skillet, cover and continue cooking until the beans are tender. Soak and clean the collard greens. Shred the leaves finely to make about four cups. In a medium saucepan, bring three cups of water to a boil. Add the collards and cook 20 minutes.
From plain.recipes


BRAISED COLLARD GREENS AND BACON-PEPPER PINTO BEANS RECIPE ...
Recipes; Braised Collard Greens and Bacon-Pepper Pinto Beans; Braised Collard Greens and Bacon-Pepper Pinto Beans. Photo: Greg Dupree; Styling: Lindsey Lower. Active Time. 40 Mins . Total Time. 1 Hour . Yield. Serves 4 (serving size: 3/4 cup greens and 3/4 cup beans) By Robin Bashinsky. November 2016 . We skip the meat main and make beloved Southern sides the …
From cookinglight.com


VEGAN RD: RECIPE: COLLARD GREENS WITH BEANS AND BARLEY
2009-02-24 Dina's Collard Greens with Beans and Barley. 1 big bunch collard greens, rinsed and chopped; 1 large onion, chopped; 3 large garlic cloves, minced (or 1 tbsp crushed jarred) 1 tablespoon olive oil; 3 cups vegetable broth; 2 tablespoons flour; 1 can cannellini beans, rinsed and drained; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 4-5 cups cooked …
From veganrd.blogspot.com


COLLARD GREENS AND BEAN SOUP BEST RECIPES
Combine browned sausage, chicken broth, collard greens, beans, diced tomatoes with chiles, soup mix, hot sauce, salt, and pepper in a large pot. Bring to a rolling boil over high heat. Reduce heat to low and let simmer, stirring often, until greens are …
From wiki-recipes.info


MOTTLED BEANS WITH COLLARD GREENS - DINING AND COOKING
Original Collections Recipes Mottled Beans With Collard Greens. Ingredients. ½ pound mottled red beans, like cranberry, bolita or Roman, soaked overnight; 2 tablespoons olive oil; 1 cup chopped onion; 2 ½ teaspoons chopped long green chili; 1 Italian green frying pepper, cored, seeded and cut into small pieces; 1 teaspoon garlic, peeled and crushed with salt; 2 cups …
From diningandcooking.com


Related Search