Pinto Beans with Greens
Transform your weeknight dinners with this wholesome, flavor-packed recipe for Pinto Beans with Greens. Tender, slow-simmered pinto beans are paired with nutritious collard greens (or your favorite leafy greens like kale or spinach), creating a hearty dish that's both comforting and energizing. Infused with the smoky warmth of paprika, earthy cumin, and a hint of cayenne heat, this recipe delivers bold flavors while remaining healthy and versatile. A touch of apple cider vinegar at the end adds a tangy brightness, elevating every bite. Perfect as a meatless main course or a savory side dish, this one-pot wonder is as satisfying as it is simple. Ready in just over an hour, it’s a flavorful way to incorporate plant-based protein and greens into your diet. Your kitchen will be filled with irresistible aromas, and your taste buds will thank you!
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Recipe Information
Ingredients
- 1 cup dried pinto beans
- 4 cups water
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 0.25 teaspoon cayenne pepper
- 4 cups, chopped collard greens (or kale, spinach)
- 1 cup vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon apple cider vinegar
Instructions
Rinse the dried pinto beans under cold water and remove any debris.
In a large pot, combine the pinto beans and 4 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover with a lid, and simmer for about 60–75 minutes until the beans are tender. Drain and set aside.
In a large skillet or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the smoked paprika, cumin, and cayenne pepper, stirring the spices into the onions and garlic to toast them lightly, about 30 seconds.
Add the chopped collard greens (or other greens of your choice) to the skillet along with the vegetable broth.
Cook the greens for 5-7 minutes until they are wilted and tender.
Add the cooked pinto beans into the skillet with the greens. Stir to combine everything evenly.
Season the mixture with salt and black pepper, adjusting to taste. Stir well.
Drizzle the apple cider vinegar over the mixture for a bright, tangy finish. Stir again.
Serve the pinto beans and greens warm as a main dish or a hearty side dish. Enjoy!
Nutrition Facts
Calories |
762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3424 mg | 149% | |
| Total Carbohydrate | 97.4 g | 35% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 10.5 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 862 mg | 66% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2091 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
