Beans and greens simmered together in one dish are one of my favorite food combinations. I feel like my body is getting a huge dose of delicious, nourishment. This dish is a favorite I made just this past week to use up some odds and ends in my refrigerator. Depending on how much liquid you add you can make it a little soupy if desired. I hope you enjoy it.
Red Beans with Collard Greens and Coconut Milk
1 diced onion
Pinch or two of sea salt
Medium size bunch of collard greens, remove the thickest parts of stems and chop bite size
2 cups cooked or 1 can of red beans (if using canned, drain them first)
2-3 tsp mild chili powder (I love Simply Organic brand chili powder.)
1/4 cup diced tomatoes with some of the tomato juice
2-4 Tbsp full fat coconut milk (more or less depending on preference)
Handful of chopped cilantro
1. Water saute the onion until translucent. Add a pinch or two of sea salt.
2. Stir in the collard greens and cook until they wilt a bit. You may need to add a little more water.
3. Add the rest of the ingredients. Stir and simmer until the flavors meld and the greens are cooked fully. Taste and adjust flavors as needed, adding more sea salt and chili powder if desired.
4. Serve as is or over rice or sweet potato.
Red Beans with Collards
Equipment
- large saute pan or cast iron skillet
Ingredients
- 1 diced onion
- Pinch or two of sea salt
- Medium size bunch of collard greens remove the thickest parts of stems and chop bite size
- 2 cups cooked red beans if using canned, drain them first
- 2-3 tsp mild chili powder I love Simply Organic brand chili powder.
- 1/4 cup diced tomatoes with some of the tomato juice
- 2-4 Tbsp full fat coconut milk more or less depending on preference
- Handful of chopped cilantro
Instructions
- Water saute the onion until translucent. Add pinch of sea salt.
- Stir in the collard greens and cook until they wilt a bit. May need to add a bit more water.
- Add the rest of ingredients, stir and simmer until flavors meld a bit and until greens are fully cooked. Taste and adjust flavors as needed, adding more sea salt or chili powder if desired.
- Serve as is or over rice or sweet potato.
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