collards and beans recipe

Written ByJenny Smyth Posted on
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The Best collards and beans recipe

I’ve been making collards and beans for years, and it’s a recipe that never fails to impress my family. My kids love helping me cook it, and my husband always requests it for special occasions. There’s something about the combination of tender collards and creamy beans that just works.

I’ve tried making it with different types of beans, but pinto beans are my favorite – they hold their shape and add a nice texture to the dish. I also love that this recipe is so easy to make ahead of time – just cook the collards and beans, then refrigerate or freeze until you’re ready to serve. It’s perfect for busy weeknights or lazy Sundays when I don’t feel like cooking from scratch.

The best part is that this recipe is incredibly healthy – collards are packed with vitamins A and K, while beans provide protein and fiber. It’s a dish that makes me feel good about feeding my family nutritious food. One thing I’ve noticed is that the longer you let the dish simmer, the more flavorful it becomes.

So, if you have time, let it cook all day on low heat – it’s worth the wait! In fact, I often make a big batch on the weekends and use it throughout the week for quick lunches or dinners. My kids even request it for school lunches – yes, you read that right!

They love eating healthy food at school. Anyway, enough about how much I love this recipe… let me tell you more about how to make it!

The key technique is to cook the collards slowly over low heat until they’re tender. This can take anywhere from 30 minutes to an hour, depending on how fresh your collard greens are. But trust me, it’s worth the effort.

Southern Collards and Beans

4.9 from 1692 votes

This hearty and flavorful dish combines collard greens and beans in a rich, savory broth. Its a perfect combination of Southern comfort food.

Prep Time15 mins
Cook Time60 mins
Resting Time0 mins
Total Time75 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Collard Greens

1 bunch collard greens

Beans

1 can (15 oz) pinto beans

Aromatics

1 onion
2 cloves garlic
2 slices bacon

Seasoning

1 tsp salt
1/2 tsp black pepper
1 tsp smoked paprika
1 tsp brown sugar

Liquids

4 cups vegetable broth

👨‍🍳Directions

1Cut the collard greens into thin strips and set aside.
2Rinse and drain the pinto beans.
3Chop the onion and mince the garlic.
4Cut the bacon into small pieces.
5In a large pot add the bacon and cook over medium heat until crispy and the fat has rendered.
6This should take about 5 minutes.
7Add the chopped onion and cook until translucent and softened.
8This should take about 3 minutes.
9Add the minced garlic and cook for an additional 1 minute until fragrant.
10Stir frequently to prevent burning.
11Add the collard greens to the pot.
12Stir well to combine with the onion and garlic mixture.
13Cook for 2-3 minutes until the greens begin to wilt.
14Add the pinto beans, vegetable broth, salt, black pepper, smoked paprika, and brown sugar.
15Stir well to combine all the ingredients.
16Bring the mixture to a boil over high heat.
17Reduce the heat to medium-low, cover the pot, and let it simmer for 45-50 minutes.
18Stir occasionally to prevent the greens from sticking to the bottom of the pot.
19The collards should be tender and the flavors well combined.
20If the liquid reduces too much, add more vegetable broth or water as needed.
21Taste and adjust the seasoning if necessary.
22Serve the collards and beans hot with cornbread or crusty bread for a complete meal.

🔧Equipment

Large pot
Knife
Cutting board
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 3g❤️Cholesterol: 10mg🧂Sodium: 1200mg🌾Total Carbs: 45g🥦Dietary Fiber: 15g🍬Sugars: 5g🥩Protein: 20g

📝Notes

Tips: For added flavor, you can use ham hock or smoked turkey instead of bacon. If you prefer a spicier dish, add a pinch of red pepper flakes. This dish can be made in a slow cooker or pressure cooker for convenience.

One thing I love about collards and beans is that they’re so versatile – you can serve them as a side dish, add them to soups or stews, or even use them as a filling for tacos or wraps. If you have leftovers, consider freezing them for later – they’ll keep in the freezer for months.

When reheating leftovers, be sure to add some fresh liquid (like water or broth) to help keep them moist. Finally, don’t be afraid to get creative with toppings – whether you like cheese, sour cream, or hot sauce is up to you!

❓ Frequently Asked Questions About Southern Collards and Beans

Q: What type of beans should I use?

Pinto beans are my favorite choice for this recipe because they hold their shape well and add a nice texture to the dish.

Q: Can I use frozen collard greens?

Yes, you can use frozen collard greens if that’s what you have on hand.

Q: How do I store leftovers?

Collards and beans are best stored in airtight containers in the refrigerator for up to 3 days.

Q: Can I reheat this dish in a microwave?

No, it’s best to reheat this dish on the stovetop or in a slow cooker to preserve its texture.

Q: Is this recipe suitable for vegans?

This recipe is vegan-friendly as long as you omit any animal-derived ingredients like bacon or chicken broth.

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