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Spicy Beans and Greens

Spicy Beans and Greens - Changing for Keeps

I first attempted making beans and greens with a recipe out of the amazing Isa Chandra Moskowitz cookbook . Since then beans and greens have become a staple in our home and I have adapted the recipe to be my own. The nutrition nerd in me loves that this is a wonderful way to deliver some dark green leafy vegetables and all the other parts of me love that it is cheap, easy, filling, and really delicious.

Spicy Beans and Greens

As with many of my recipes, you can modify this one in a lot of ways and still get something great. I say only “beans and greens”  because you can really used just about any kind of bean or green and it will still be good. I’ve personally used collard, turnip, and mustard greens. I’ve even used kale. For beans my favorite is black eyed peas but I’ve used black, white, navy, pinto, and garbanzo with good results. Really — this recipe is hard to mess up.


  • 1-3 bunches of greens depending on what you use (you’re shooting for about 1/2 a pound)
  • 1 15 oz can of beans
  • 1 pint mushrooms
  • 1/2 medium red onion
  • 2 medium jalapeños
  • 2 cloves garlic
  • 1 cup vegetable broth
  • 1 1/2 Tbsp hot sauce (I like to use a smokey one but anything will work)
  • 1/2 Tbsp Liquid Smoke
  • 1/2 Tbsp or soy sauce
  • Tbsp olive oil


1. Prep!

Stem, slice, and wash your greens. You can rip the leaves off or use a knife like so:

Then slice them into pieces about this big:

Dice your onion, slice or quarter your mushrooms, slice and remove the seeds (leave the seeds if you want it extra spicy) from your jalapeños, and dice your garlic.

Also, this would be a good time to rinse your beans. Canned beans generally come with a lot of sodium that you don’t need.

2. In a large pot, sauté the onions, garlic,  jalapeños, and mushrooms with the olive oil over medium heat.

3. When the mushrooms have released their liquid and the onions are starting to be a little see-through, add the vegetable broth, hot sauce, liquid smoke, liquid aminos, and greens. Cook on medium high (get the liquid simmering) with the lid on until the greens have reduced to about 1/2 of their volume. It should take roughly 5 minutes once the liquid is simmering.

It should go from this:

To this:
I love that color!

Anyway, when you reach this point put about 1/2 of your beans in and mash them up a bit. This will give some great flavor and added thickness to your finished dish. I use a potato masher but you could use the back of metal or wooden spoon if you want. After you’ve mashed, add the remaining beans and cook uncovered to reduce the liquid to the level you want. This should take between 5 and 10 minutes.

Salt and pepper to taste, serve immediately.

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