Mottled Beans With Collard Greens Recipe

Name: Mottled Beans With Collard Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound mottled red beans, like cranberry, bolita or Roman, soaked overnight; 2 tablespoons olive oil; 1 cup chopped onion; 2 1/2 teaspoons chopped long green chili; 1 Italian green frying pepper, cored, seeded and cut into small pieces; 1 teaspoon garlic, peeled and crushed with salt; 2 cups tomato sauce; 1/2 cup chopped parsley; 1 teaspoon sea salt; 1 pound fresh collard greens; Freshly ground pepper to taste; 2 teaspoons butter; A good pinch of Cayenne

Servings: persons

1/2 pound mottled red beans, like cranberry, bolita or Roman, soaked overnight
2 tablespoons olive oil
1 cup chopped onion
2 1/2 teaspoons chopped long green chili
1 Italian green frying pepper, cored, seeded and cut into small pieces
1 teaspoon garlic, peeled and crushed with salt
2 cups tomato sauce
1/2 cup chopped parsley
1 teaspoon sea salt
1 pound fresh collard greens
Freshly ground pepper to taste
2 teaspoons butter
A good pinch of Cayenne

1
Drain the beans; place them in a saucepan and add fresh water to cover.
2
Bring them to a boil and simmer, covered, over low heat until half cooked, about 45 minutes.
3
Set aside.
4
Meanwhile, heat the oil in a wide, deep skillet.
5
Add the onion, the chili and the frying pepper and cook three minutes, stirring occasionally.
6
Add the garlic, tomato sauce, parsley and salt and simmer 10 minutes, stirring often.
7
Drain the beans and reserve the cooking liquid.
8
Add the beans and about one cup of liquid to the skillet, cover and continue cooking until the beans are tender.
9
Soak and clean the collard greens.
10
Shred the leaves finely to make about four cups.
11
In a medium saucepan, bring three cups of water to a boil.
12
Add the collards and cook 20 minutes.
13
Drain the collards; add them to the skillet along with more reserved bean liquid, if necessary, and continue to cook for 10 minutes.
14
Adjust the seasoning with salt and pepper.
15
In a small saucepan, heat the butter to sizzling, add the Cayenne, swirl once and pour over the contents in the skillet.
16
Serve hot or warm.

222

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 pound mottled red beans, like cranberry, bolita or Roman, soaked overnight, 2 tablespoons olive oil, 1 cup chopped onion, 2 1/2 teaspoons chopped long green chili, and more.

Yes, Mottled Beans With Collard Greens falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mottled Beans With Collard Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions