Vegan Collard Greens, Peppers, and Pinto Beans Recipe

Name: Vegan Collard Greens, Peppers, and Pinto Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch collard greens; 2 tomatoes; 12 medium onion; 1 (14 ounce) can pinto beans; 5 teaspoons molasses; 1 red bell pepper; 1 green bell pepper; 1 anaheim chili; 12 jalapeno pepper; 2 cups vegetable broth

Servings: persons

1
Rinse collard greens and rip off tough stems - rip into pieces and put in covered pan.
2
Chop 1/2 tomato and 1/4 onion, add to collard greens along with 1/2 cup vegetable broth and 2 teaspoons molasses.
3
Simmer for about 2 hours on low.
4
Rinse pinto beans and put in another pot with the rest of the vegetable broth, molasses, and all the peppers (sliced) and the other 1/4 of onion.
5
Only simmer long enough to heat up the ingredients (for firm peppers).
6
Add the cooked collard greens and mix.
7
Serve with cold sliced tomatoes.

252

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 bunch collard greens, 2 tomatoes, 12 medium onion, 1 (14 ounce) can pinto beans, and more.

Yes, Vegan Collard Greens, Peppers, and Pinto Beans falls under the Vegetarian 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.

Vegan Collard Greens, Peppers, and Pinto Beans

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