Beans And Greens Recipe

Beans and greens is a classic Southern dish that is made with fresh or frozen greens, such as collard greens, turnip greens, or mustard greens, and cooked with beans, typically black-eyed peas or pinto beans. The dish is often seasoned with bacon, ham hocks, or smoked sausage, and can also include other vegetables, such as onions, celery, and bell peppers. Beans and greens is a hearty and flavorful dish that is perfect for a cold winter day. It is also a good source of protein, fiber, and vitamins.

Beans and greens is a versatile dish that can be cooked in a variety of ways. It can be simmered on the stovetop, cooked in a slow cooker, or even baked in the oven. The cooking time will vary depending on the type of greens used and the method of cooking. However, most recipes will take at least an hour to cook.

Ingredients

• 1 pound fresh or frozen greens, such as collard greens, turnip greens, or mustard greens
• 1/2 pound dried black-eyed peas or pinto beans
• 1/2 pound bacon, diced
• 1/2 pound smoked sausage, sliced
• 1 onion, chopped
• 1 celery stalk, chopped
• 1 bell pepper, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Rinse the greens and pick over them to remove any stems or tough leaves. Chop the greens into bite-sized pieces.
2. Rinse the beans and pick over them to remove any stones or debris. Soak the beans in water for at least 4 hours, or overnight.
3. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon from the pot and set aside.
4. Add the sausage to the pot and cook until browned. Remove the sausage from the pot and set aside.
5. Add the onion, celery, and bell pepper to the pot and cook until softened, about 5 minutes.
6. Add the greens, beans, salt, and pepper to the pot. Add enough water to cover the ingredients by about 2 inches.
7. Bring the mixture to a boil, then reduce heat to low and simmer for at least 1 hour, or until the beans are tender and the greens are wilted.
8. Stir in the bacon and sausage and cook for an additional 10 minutes.
9. Serve hot with cornbread or other sides.

Here are some tips for cooking beans and greens:

Tips

1. Use fresh or frozen greens for the best flavor.
2. Soak the beans overnight to reduce cooking time.
3. Don’t overcook the greens, or they will become mushy.
4. Add other vegetables to the dish, such as potatoes, carrots, or corn.
5. Season the dish to your taste with salt, pepper, and other spices.
6. Serve beans and greens with cornbread or other sides.

Frequently Asked Questions

What is the best type of greens to use for beans and greens?

Collard greens, turnip greens, and mustard greens are all good choices for beans and greens. Collard greens have a slightly bitter flavor, while turnip greens are sweeter. Mustard greens have a sharp, peppery flavor.

Can I use canned beans instead of dried beans?

Yes, you can use canned beans instead of dried beans. However, canned beans are often softer than dried beans, so they may not hold their shape as well in the dish.

How do I store beans and greens?

Beans and greens can be stored in the refrigerator for up to 3 days. Reheat the dish before serving.

Can I freeze beans and greens?

Yes, you can freeze beans and greens. Freeze the dish in airtight containers for up to 3 months. Thaw the dish in the refrigerator before reheating and serving.

Beans and greens is a delicious and nutritious dish that is perfect for a cold winter day. It is also a good source of protein, fiber, and vitamins. With a little planning and preparation, you can easily make a pot of beans and greens that your family and friends will love.

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