Smoky Tangy Greens and Beans

Smoky Tangy Greens and Beans


  • 4 tablespoons unsalted butter
  • ½ cup coarse fresh breadcrumbs
  • 8 ounces smoked bacon, chopped
  • 1 large onion, finely chopped
  • 1 head of garlic, cloves separated, thinly sliced
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon freshly ground black pepper
  • 3 cups pork or chicken stock or low-sodium chicken broth
  • 1 cup apple cider vinegar
  • ⅓ cup (packed) dark brown sugar
  • ⅓ cup hot sauce (preferably Texas Pete)
  • 2 medium bunches of collard greens, stems trimmed, leaves chopped (about 8 cups)
  • 2 cups frozen lima beans and/or black-eyed peas

Recipe Preparation

  • Heat butter in a large heavy pot over medium. Add breadcrumbs and cook, stirring occasionally, until golden brown, 5–7 minutes; season with salt. Transfer to a plate.

  • Cook oil and bacon in same pot over medium-low, stirring often, until bacon is browned around the edges, 5–8 minutes. Add onion and garlic and cook, stirring often, until garlic is golden, about 5 minutes. Stir in red pepper flakes and black pepper, then add stock, vinegar, brown sugar, and hot sauce, then mix in collard greens and reduce heat to low. Bring to a simmer; cover and cook, stirring occasionally, until greens are very tender but still have some chew, 60–70 minutes.

  • Uncover pot, add beans, and simmer until beans and greens are very tender and liquid is slightly reduced, 15–20 minutes. Season with salt. Serve topped with breadcrumbs.

  • Do Ahead: Collard greens can be cooked 1 day ahead. Let cool in liquid, then cover and chill. Reheat gently over low before adding beans.

Recipe by Buxton Hall Barbecue, Asheville, NC,

Nutritional Content

Calories (kcal) 350 Fat (g) 17 Saturated Fat (g) 6 Cholesterol (mg) 25 Carbohydrates (g) 41 Dietary Fiber (g) 4 Total Sugars (g) 19 Protein (g) 10 Sodium (mg) 610Reviews SectionLoved the heat and sweetness from hot sauce and brown sugar. The vinegar keeps you coming back for more. Such a perfect side dish to [FILL IN THE BLANK HUNK OF MEAT HERE]. Will definitely make again.

18 can't-get-enough Southern recipes for collards, kale and every green in between

While we may be knee deep in squash recipes this week, there's still room for one of our other fall favorites — braised hearty greens. From collards to kale and even turnip and mustard, there's a Southern-grown green for you.

Read on for 18 savory, tangy, meaty and even vegetarian recipes using hearty greens.

Sweet and Spicy Collard Greens
When you think of the flavor profile of classic collard greens, this recipe checks all the delicious boxes. Ham hocks bring smokiness to the party, while the jalapenos and hot sauce offer the spice that most collard lovers crave. Since the best collards also boast a balancing act of sweet and tangy, using twice as much vinegar as brown sugar keeps the acidity in check while not allowing them to become too cloying. Be sure to cook the greens at a steady simmer to prevent them from shriveling up and not absorbing the pot liquor.
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Instant Pot Collard Greens
Better living through technology. If you’re a member of the legion of Instant Pot fanatics — or perhaps you’re new to the IP game — this is an ideal recipe for the versatile gadget. Originally designed for a pressure cooker, these collard greens only require 20 minutes of cooking under pressure to become so tender, you’d think they’ve simmered for hours. Cooking the bacon separately ensures it gets crisp before being introduced to the greens.
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Bourbon Collard Greens
Typically, collard greens feature apple cider vinegar, but this particular recipe opts for the more robust balsamic vinegar, which has a more mellow acidic bite. The real star of the show is the bourbon, which provides a sweet backdrop that plays beautifully with the salty, smoky bacon. We love the textural contrast between the hardy collards and the delicate spinach, as well.
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Eddie's Turnip Greens
Collards seem to get more press, but turnip greens can be equally delicious. Softer and less bitter than their seemingly more famous cousins, these tender greens absorb flavor in a similar fashion while requiring less cooking time. Try this recipe from Eddie Hernandez, chef and owner of Atlanta’s Taqueria del Sol, which eats slightly more like a soup than simply straight greens. The butter and tomatoes harmonize nicely with the turnip greens to create a dish that just begs to be served alongside some rice and pinto beans. (Hint: If you visit Taqueria del Sol, this is an off-menu creation known as “The George.”)
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One-Pot Early Fall Minestrone
This veggie-packed soup makes a deliciously healthy and satisfying one-pot dinner. Featuring zucchini and Swiss chard, it’s perfect for enjoying at the first sign of fall. A Parmesan rind adds rich umami flavor — don’t skip it!
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Virginia Willis' Smoky Vegan Collard Greens
Vegans and vegetarians need culinary love too, and Virginia Willis offers a delicious, meatless alternative by using canned chipotle peppers to mimic the smokiness of bacon, ham hocks or turkey. There is also no sugar nor vinegar, as tomato juice covers both bases of sweetness and acidity, helping the greens tenderize as they cook. For other meat-free methods, try cooking your collards in garlic butter with a touch of water or by substituting umami-rich white miso paste for any cured pork a recipe may require.
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Collard Green Pesto
We like to make pesto sauces using just about any green or herb we can get our hands on, and this collard green-filled twist is no exception. Serve collard green pesto as a dipping sauce — we love it with the pictured Hoppin' John fritters — or toss it with al dente pasta for an ultra quick Southern dinner.
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Cynthia Graubart's Apple Kale Coleslaw
When it comes time to plan recipes for potlucks and game day parties, leave the tubs of watery, bland coleslaw and dull potato salad in the cold case at the supermarket and try this crisp, healthy apple and kale slaw from chef Cynthia Graubart. Our friend Virginia Willis adapted the recipe for Southern Kitchen.
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Cast Iron Chicken Under a Brick with Kale
While pork may be a traditional accompaniment to braised or sauteed greens, we think that kale really shines when it is paired with chicken — and its schmaltzy fat. Here, we've cooked it super simply in rendered chicken fat with a hefty serving of garlic and a squeeze of fresh lemon juice.
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Fall Harvest Salad with Kale
Kale salad isn't just for Californians. In this recipe, we pair thinly sliced Tuscan kale with some super-Southern friends — toasted pecans, diced mirlitons, apples and roasted butternut squash — for a salad substantial enough to eat for dinner all on its own.
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Southern Vegetable Soup
Hearty greens also make a great supporting player in soups and stews. Pair a duo of cabbage and collards with black eyed peas, tomatoes and carrots and you'll end up with a simple, but super flavorful, Southern vegetable soup chock full of nutrients. Eat this the day after a fried chicken dinner.
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Virginia Willis' West African Chicken Stew with Collards and Peanuts
Flavor bomb alert! This stew has it all: heat from the habanero chile, sweetness and richness from peanut butter, headiness from spices and that classic bitterness from the greens. Let them simmer together and you have a stew that captures so much of the culinary traditions of the American South by honoring the roots of the ingredients and techniques.
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Butternut Squash and Kale Casserole
Comfort food is at its best in this simple, cheesy casserole. The deep green kale mixed with the bright orange hue of the squash coincides with the changing leaves. You can use any variety of squash you like and any preferred nutty cheese. Serve this casserole warm alongside your Thanksgiving feast or at your next dinner party.
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Photos (Instant Pot collards, bourbon collard greens, collard green pesto, fall harvest salad): Ramona King
Photos (Eddie's turnip greens, cast iron chicken and kale): Kate Williams
Photo (minestrone): Julie Koppman
Photos (vegan collards, kale and apple slaw): Virginia Willis
Photo (vegetable soup): Ryan Hughley
Photo (peanut stew): Angie Mosier
Photo (kale casserole): Catherine Baker

Chef Jeffrey Gardner is a native of Natchez, Miss., and a graduate of Millsaps College and Johnson & Wales University. He lives in Atlanta and has served as sous chef for popular restaurants South City Kitchen Midtown and Alma Cocina. In 2013 he became executive chef for East Cobb restaurant Common Quarter and was named one of ten &ldquoNext Generation of Chefs to Watch&rdquo by the Atlanta Business Chronicle. He has appeared on TV shows including Food Network&rsquos Chopped and Cooking Channel&rsquos How to Live to 100, and also filmed a series of healthy cooking videos with retired pro wrestler and fitness guru Diamond Dallas Page. In his spare time, he enjoys traveling the world with his wife Wendy, watching game shows and &ldquospending all his money on Bruce Springsteen concerts.&rdquo

Kate Williams is the former editor-in-chief of Southern Kitchen. She was also the on-air personality on our podcast, Sunday Supper. She's worked in food since 2009, including a two-year stint at America&rsquos Test Kitchen. Kate has been a personal chef, recipe developer, the food editor at a hyperlocal news site in Berkeley and a freelance writer for publications such as Serious Eats, Anova Culinary, The Cook&rsquos Cook and Berkeleyside. Kate is also an avid rock climber and occasionally dabbles in long-distance running. She makes a mean peach pie and likes her bourbon neat.

  • water to sauté
  • 1 yellow onion, chopped
  • 1 entire bunch of greens (kale, chard, collards), chopped into bite-size pieces
  • 1 can cooked pinto beans (or 1-½ cups), drained and rinsed
  • 1 can cooked white beans (cannelini or white Northern) (or 1-½ cups), drained/rinsed
  • ¾ cups water
  • 5 dates, pitted and chopped
  • 1 can (6-ounce) of tomato paste
  • 1 can (8-ounce) of chunked pineapple, including juice (in juice, not corn syrup), or ½ cup each of juice and diced pineapple
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon granulated onion
  • 1 teaspoon granulated garlic
  • 1 teaspoon ground paprika (plain or smoky flavor)

  1. Place the pitted and chopped dates into a blender with the ¾ cups water to soften.
  2. In a large soup pot or skillet, sauté the onion in a tablespoon or two of water, just enough so that it does not stick, for 2 minutes until soft. Turn heat to medium-low, and add the chopped greens and beans, and cook for a 3 minutes, stirring occasionally.
  3. In the blender, add to the water and dates: the tomato paste, pineapple and juice, apple cider vinegar, mustard, granulated onion and garlic, and paprika. Blend until smooth, about 30 seconds.
  4. Add the sauce to the pot of onions, beans and greens, and stir until evenly mixed. Cook on low for 5 to 10 minutes to incorporate the flavors, then serve.

Spice it up: If you like a hot and spicy sauce, add ½ to 1 teaspoon cayenne pepper, or other hot-n-spicy blend of your choice.

Baked Beans: You may also transfer the finished recipe into a baking dish for “baked beans.” Bake covered for 30 minutes at 375ºF.

Recipe Summary

  • 1 tablespoon vegetable oil
  • ½ Vidalia or other sweet onion, sliced
  • 1 ½ pounds collard greens - rinsed, trimmed and chopped
  • ½ cup water
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1 teaspoon grated fresh ginger root
  • 5 tablespoons melted butter
  • salt and freshly ground black pepper to taste

Heat oil in large skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Stir in collard greens, in batches if necessary, until they wilt slightly and all fit in the skillet. Pour in water and cook, stirring occasionally, until bright green and tender, 5 to 7 minutes, regulating heat to prevent burning. Drain.

Meanwhile, whisk vinegar, honey, ginger and butter together in a serving bowl for dressing. Add greens to bowl and toss with dressing. Season to taste with salt and pepper serve warm.

Smoky Red Beans and Rice

Soak beans overnight in a large pot of water. The next day, drain beans.

Step 1 -- Soak beans overnight in a large pot of water. The next day, drain beans.

Step 2

In a large pot, cook bacon. When done, remove bacon and set aside. Crumble when cool.

Step 2 -- In a large pot, cook bacon. When done, remove bacon and set aside. Crumble when cool.

Step 3

Add chopped onion, pepper and sausage to the pot, cooking on medium heat until sausage is fully cooked and onion is tender. Drain some grease from pot, leaving some for flavor.

Step 3 -- Add chopped onion, pepper and sausage to the pot, cooking on medium heat until sausage is fully cooked and onion is tender. Drain some grease from pot, leaving some for flavor.

Step 4

Add beans, Head Country seasoning, garlic and salt pork. Add water until beans are covered. Bring to a boil. Reduce heat and simmer partially covered for 3 hours. Check periodically to make sure you have enough water.

Step 4 -- Add beans, Head Country seasoning, garlic and salt pork. Add water until beans are covered. Bring to a boil. Reduce heat and simmer partially covered for 3 hours. Check periodically to make sure you have enough water.

Step 5

When beans are tender and done, remove salt pork. Tate for seasoning, and add salt, pepper, Head Country seasoning and hot sauce, to taste. For a thicker sauce, smash some of the beans. Add reserved crumbled bacon.

Step 5 -- When beans are tender and done, remove salt pork. Tate for seasoning, and add salt, pepper, Head Country seasoning and hot sauce, to taste. For a thicker sauce, smash some of the beans. Add reserved crumbled bacon.

Step 6

Prepare rice according to package directions. Serve beans over rice and top with parsley. Note: These beans freeze well. Once cool, package in a plastic container, making sure to fill to the top to eliminate air before sealing. When serving, defrost in the refrigerator, then reheat and serve over cooked rice.

Step 6 -- Prepare rice according to package directions. Serve beans over rice and top with parsley. Note: These beans freeze well. Once cool, package in a plastic container, making sure to fill to the top to eliminate air before sealing. When serving, defrost in the refrigerator, then reheat and serve over cooked rice.


  • › 1 Dried Small Red Beans
  • › 1/2 Yellow Onion, Chopped
  • › 1 J.C. Potter Hot Sausage
  • › 2 Garlic Cloves, Minced
  • › Salt And Pepper, To Taste
  • › 2 Cups Long-Grain Rice
  • › 4 Strips Bar-S Thick Sliced Bacon
  • › 1/2 Green Bell Pepper, Chopped
  • › 1/2 Tsp Head Country All-Purpose Championship Seasoning
  • › 1 Package J.C. Potter Cured Salt Pork
  • › Hot Sauce, To Taste
  • › 1 Tsp Chopped Fresh Parsley

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Southern Collard Greens

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Southern Collard Greens - made with your favorite smoky pork, a pinch of sweet, and a dash of heat, topped off with a splash of tangy vinegar. A classic southern dish cooked slow until tender and delicious.

I grew up in a small southern town and was raised by mom from Baltimore, northerner as my dad would say, and daddy was a native Floridian. My mom moved to Florida right out of high school, so she pretty much considers herself southern. Her roots are from Virginia, as that is where my grandparents were from. So much of my cooking style have been influenced by these many southern roots.

My dad's mom was a southern cook and I can still remember sitting at her dining room table as a little girl while she fried up the best cornbread I have ever eaten. Along with so many other things!! I also may have mentioned before she never wrote her recipes down. I sure wish they had been important to me back then. I would give anything to have them now.

Her love for country style cooking was rooted deep within me from childhood. And what I love most about it, is serving it to people I love and making them happy. I know I say that a lot, but honestly, I cannot say it enough. It really gives me joy to feed my people!

As for feeding them greens, MOST of them LOVE them. If you have been following a long you will also know who doesn't eat these or many things green in my house. Yup - my son. He just really doesn't know what he is missing out on. These collards are so simply made and packed full of delicious smoky flavor.

They are a staple here in the south. Whether you are enjoying while ringing in the New Year, for a bit of added prosperity, or serving them with your favorite Southern Fried Pork Chops on a Sunday afternoon, they are absolutely the BEST!

What You Need to Southern Collard Greens

  • collard greens
  • Some sort of smoky pork - bacon, ham hocks, ham shanks, or a leftover ham bone with some meat left on it.
  • onion
  • garlic
  • chicken stock or broth
  • salt
  • black pepper
  • sugar
  • red pepper flakes
  • white vinegar

How to make Country Style Collard Greens

Step 1. If you are using bacon. You can either cut in up in pieces or leave whole or in pieces large enough to pull out if you don't want to leave them in. Or use a ham bone, hock or shank. Today, I am making mine with a ham shank. They all give that smoky flavor. You can leave the meat and shred up any cooked ham or take it out.

Whatever makes your belly happy! (I seriously, almost typed hammy - I must need more sleep) With that being said, if you are using bacon, add it to a Dutch oven or large pot to render some of the fat. (If you are using ham, we will add it in a bit).

Step 2. Cook about a minute on medium heat and then add in the onion. Let the onion cook about 1 minute and then add in the minced garlic. Let the garlic cook about 1 minute.

Step 3. Make sure your collards are clean and cut or torn into pieces and add them into the pot. Give them a good stir. Most grocery stores now carry them cut, cleaned all ready for you. I still always give another good rinsing before I use them.

Step 4. Next add in salt, black pepper, a pinch of sugar and a dash of red pepper flakes (or desired amount depending on the heat you like).

Step 5. Pour in chicken stock and add in ham bone, shank, or hock. Stir. Cover and bring to a boil. Reduce heat to simmer (on my stove usually a medium to medium low heat depending on the pot I use). Cook for 1 ½ to 2 hours until tender.

34 Anything-But-Basic Bean Recipes

Stop thinking of beans as a basic pantry staple and start thinking of them as a go-to ingredient. Black bean burgers, homemade hummus, vegetarian tacos and even brownies — beans can do so much more than just bulk up soups and salads!

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Spicy 3-Bean Chili Salad

This bean salad celebrates all the bold flavors of the hot chili we enjoy during the year's colder months. Three kinds of beans are tossed with a vinaigrette made with tomato paste- and spice-infused oil (which gives the salad surprising depth of flavor). Stir a dollop of sour cream into the chilled salad to cut through some of the spiciness.

Black Bean Burgers

Ree says, "Before I met my husband, I was a vegetarian. I don't make many meatless dishes on our cattle ranch, but I still love this one." And it&rsquos easy to see why: hearty black beans, chili powder, hot sauce and melty cheese. Yum!

Navy Bean Soup

This hearty and satisfying white bean soup gets its signature flavor from the addition of ham. Cook the beans with two hocks to infuse them with a deep, smoky savoriness.

Beef and Bean Burritos

What to do with that can of refried beans? Make burritos, of course! Ree&rsquos are easy to whip up on a flash &mdash they&rsquore ready in just 35 minutes.

Cauliflower and Bean Chili

This vegetarian bean chili is head and shoulders above the rest &mdash a head of cauliflower, that is! Use a box grater to make cauliflower crumbles and add them during the last 10 minutes of cooking for a bean chili that has all the flavor you love &mdash along with an extra boost of nutrition!

Classic Hummus

Hummus has to be one of our favorite ways to use up canned chickpeas. Just give them a spin in the food processor along with a few other pantry and refrigerator staples and you&rsquove got a wholesome and delicious dip or sandwich spread. Easy!

Three Bean Salad

The perfect side dish for everything from baked chicken to grilled steaks, Jeff&rsquos simple bean salad comes together in just 20 minutes. And, thanks to vibrant green beans, white cannellini beans and red kidney beans, it looks great, too.

Tuna, White Bean and Olive Flatbread Pitas

Even if your pantry is close to bare, you probably have the fixin's for these super-simple and special flatbreads. The combo of sun-dried tomatoes and vinegar gives the bean spread a tangy earthiness that goes great with the tuna-and-olive salad. It's a perfect big snack or small meal. Or try the spread on your favorite crackers.

Pasta with Creamy White Beans

When you need a quick, satisfying meal from the pantry, the combination of pasta and beans is always a good choice. Giada&rsquos take on this filling and family-friendly dish? Lots of Italian flavors from red pepper flakes, thyme and smoked provolone or mozzarella.

Black Bean Soup

Ree&rsquos easy black bean soup recipe calls for dried beans but it cooks up fast, thanks to the use of a multi-cooker. No need to soak the beans overnight &mdash the pressure-cook cycle does all the hard work for you.

Braised Beans

You&rsquoll be amazed how much flavor these cannellini beans have aside from the beans, salt and pepper, you only need 5 additional ingredients.

Chickpea Shawarma Pitas with Hummus-Dill Dressing

Covered in spices and roasted to crispy perfection, chickpeas are a natural swap in these Mediterranean-inspired shawarma pitas. For a "cook once, eat twice" approach, transform any leftovers into a chickpea shawarma salad: Layer the vegetables with roasted chickpeas and top it with dollops of hummus-dill dressing.

Refried Beans

This healthy recipe is perfect for your next Tex-Mex night. Grab that can of pinto beans in the back of your pantry and combine them with a few other common ingredients and you&rsquoll have made-from-scratch refried beans in no time.

Tuscan Bean Soup

Ree transforms humble canned beans into a meal-worthy soup with the addition of a few, flavorful ingredients: garlic, white wine, fresh herbs and Paremsan.

Pinto Bean Salsa Salad

Turn canned beans into everyone&rsquos favorite side dish (or a flavorful vegetarian main) by tossing them with corn, bell pepper and tomato &mdash and tossing them in a quick dressing of garlic, lime and chili powder.

Black Bean Brownies

Forget the added nutrition &mdash black beans make these brownies extra rich and fudgy! They&rsquove been reviewed by Food Network fans more than 100 times and one fan even says, "my boys love these black bean brownies more than my traditional brownies".

Italian-Style Baked Beans

Giada gives baked beans an Italian twist by cooking them with pancetta, garlic and balsamic vinegar.

Chickpea Salad

The key to Rachael&rsquos salad is to chop the celery, onion and bell pepper evenly. That ensures balanced flavor in every bite (and an eye-catching presentation). Serve this showstopper alongside chicken or pork chops &mdash or over salad greens.

Spicy Bean Tacos

You won&rsquot miss the meat at all with these flavor-packed bean tacos. Damaris uses a few bold ingredients to guarantee maximum deliciousness: cumin, paprika, cayenne and fire-roasted tomatoes.

Tuscan Bean Dip

Much like hummus, this bean dip comes together easily with just a few ingredients. The flavor, however, is totally different. This cannellini bean version relies on Italian flavors like garlic, rosemary and crushed red pepper flakes.

Mexican Layered Bean Casserole

Beans are high in fiber and protein-and delicious layered with melted cheese. Cooked in the microwave in just 10 minutes, this is a quick, easy dish that everyone will love.

Bean with Bacon Soup

We&rsquore willing to bet that you have most (if not all) of the ingredients to make this satisfying soup in your kitchen right now. Just be sure to plan ahead if you&rsquore using dried beans you&rsquoll need to soak them overnight.

Tuscan Beans With Tuna

Think you don&rsquot have anything on hand to make a delicious dinner? If you&rsquove got canned beans and tuna you&rsquore in luck you can make this quick-and-easy (but completely satisfying) meal.

Crispy Chickpeas

When you&rsquore searching for a snack, chickpeas might not be your go-to &mdash but they should be. With a little olive oil and salt (and some time in the oven) they become a crispy, crunchy, crave-worthy snack. Best of all, they&rsquore good for you!

Sweet Potato and Black Bean Burritos

Molly uses a can of black beans to bulk up these tasty vegetarian wraps. They add protein and fiber &mdash and work perfectly with the Tex-Mex flavors she incorporates into the burritos.

Three Bean and Beef Chili

This big-batch, beef-and-bean chili makes 8 servings, so it&rsquos perfect when you want to cook once and eat twice.

Four-Bean Relish

The Peppadew peppers really make this bean salad pop. You only need a few to add a nice burst of flavor. We love the colorful, four-bean blend that Guy uses for this dish but if you don&rsquot have them all you can use whatever you have on-hand.

Chili Beans

Ree&rsquos chili beans take time (the dried beans need to be soaked overnight to soften) but they&rsquore well worth the wait. Their smoky flavor is perfect alongside pork chops or grilled chicken and they can easily be tossed into a pot of soup or chili to add extra flavor.

Beans and Bacon Macaroni

Beans and bacon pair well for more than just baked beans. Here, they&rsquore tossed with tender macaroni and bright, juicy tomatoes for a quick and filling dish.

Cowboy Beans

Don&rsquot be fooled by this speedy side dish the beans are super flavorful thanks to diced chorizo and jalapeno. Guaranteed to become a family favorite!

Marinated White Beans

To add flavor to otherwise basic canned white beans, we start by slowly softening garlic in olive oil. Then we add more aromatics like rosemary and lemon zest to further infuse the oil. Tossed in this fragrant bath with fresh parsley and tomatoes, the beans can be served on&mdashor with&mdashjust about anything, including toasted baguette slices or crackers for a snack, and salad greens plus crunchy vegetables (and a can of tuna or some cooked chicken) for a fast lunch. As a bonus, the beans will keep in the refrigerator for up to four days.

Mix-and-Match Brothy Beans

These comforting beans are endlessly adaptable, thanks to easy swap-outs that rely on ingredients you already have in your pantry. Start with one of the classic flavor combinations below, then let your let your imagination go and experiment with your own variations. However you make them, the beans get better after a day or so of soaking in their cooking juices, so you'll be glad you made a big batch. Eat them with bread or tortillas-- or serve over rice, topped with a piece of cooked chicken or fish for a heartier meal.

Easy Kidney Bean Curry

Kidney beans are often overlooked (unless you're making chili). Don't pass them up! They are nutritionally dense and just as versatile as other, more popular beans. They also meld perfectly in this easy vegetarian curry, which uses curry powder and pumpkin spice as substitutes to a long grocery list of individual spices. Be sure to cook the onion until golden brown&mdashthis one step adds much depth of flavor.

BLT Bean Salad

All the flavors of a classic BLT sandwich come together in this hearty bean salad. The homemade herb-mayo dressing adds freshness while the crisp bacon and croutons add a welcomed crunch. It's a great way to use up those pantry beans in a summery salad you'll want to enjoy all year round.

How to Make BBQ Baked Beans

For this recipe, I’ve included how to make baked beans from scratch using dry beans and how to make baked beans from canned beans. Use which ever method suits your schedule.

How to make Baked Beans from Scratch

  • First, soak the dry beans overnight.
  • Second, drain, rinse and cook the beans.
  • Third, while the beans are cooking, bake the aromatics: carrots, onions and spices.
  • Fourth, once the beans are cooked and the aromatics are ready, mix them together and pour on the BBQ sauce!
  • Last, bake the baked beans.

How to make Baked Beans from Canned Beans

  • First, bake the aromatics: carrots, onions and spices.
  • Second, while the aromatics are cooking, drain and rinse the beans.
  • Third, once the aromatics are ready, mix in the beans and pour on the BBQ sauce!
  • Last, bake the baked beans.

Although the beans have a long bake of 45 minutes, they’re easy to pull together. While the baked beans are baking away in the oven, there’s plenty of time to whip up some vegetarian BBQ or homemade veggie burgers to pair with these vegetarian and vegan baked beans.

Thing is, homemade baked beans don’t need pork when mouthwatering flavors come from ingredients like the Smoky Bourbon BBQ sauce, smoky paprika and fire roasted tomatoes. These ingredients take this vegan and vegetarian baked beans recipe over the top! And you’ll never ever miss the bacon. Seriously!

Pasta & Bean Recipes

Creamy Vegan Pasta
Move over, mac and cheese! A can of white beans blends into a bright, nutty sauce that’s every bit as luscious and creamy as one made with cheese, cream, or butter.

Vegan Pasta Salad
Little navy beans make this bright and briny pasta salad hearty enough to be a meal on its own!

Spaghetti and Meatballs
Sometimes, nothing but a homey bowl of spaghetti and meatballs will do. I make hearty, smoky veggie balls out of black beans and mushrooms and pile them onto pasta with a big scoop of homemade tomato sauce. Trust me, you won’t miss the meat!

Tagliatelle with Tomatoes and Greens
This tagliatelle uses a handful of pantry ingredients – canned tomatoes, pasta, carrots, shallots, and cannellini beans – but it’s tangy, rich, and satisfying all the same. It’s also on page 95 of The Love & Lemons Cookbook.

How To Make Smoky Mexican Bean Salad

Served cold, this Smoky Mexican Bean Salad is as easy as it gets. First combine your selection of pre cooked beans. Secondly, combine the tangy and zesty ingredients necessary for the dressing. Finally, combine it ALL together, adding fresh herbs before storing it in the fridge.

Watch the video: Farm to Table: Collard Beans Yes I said collard beans!!! (October 2021).