Beans and Greens Recipe Vegan: Easy, Healthy, and Delicious

If you’re looking for a wholesome, comforting, and nutrient-packed meal that’s completely plant-based, this Beans and Greens vegan recipe is exactly what you need. Combining hearty beans with vibrant, leafy greens creates a dish that’s both satisfying and incredibly healthy.

Perfect for a cozy dinner or meal prep, this recipe offers a great balance of protein, fiber, and vitamins. Plus, it’s simple to prepare, budget-friendly, and customizable to your taste.

This dish draws inspiration from traditional Southern soul food, where beans and greens have been a staple for generations. The combination is not only delicious but also deeply nourishing, making it an ideal choice for anyone embracing a vegan lifestyle or simply wanting to add more plant-based meals to their rotation.

So grab your pot and let’s dive into this delightful, easy-to-make recipe that will brighten up your dinner table!

Why You’ll Love This Recipe

This beans and greens recipe is a perfect example of how simple ingredients can come together to create something truly special. Here’s why you will love it:

• Highly nutritious: Packed with plant-based protein from the beans and a wealth of vitamins and minerals from the leafy greens.
• Easy and quick: Minimal prep and straightforward cooking steps make it accessible even for beginners.
• Versatile: Customize with your favorite beans or greens, and adjust spices to suit your palate.
• Budget-friendly: Uses pantry staples and fresh greens for an affordable yet hearty meal.
• Comforting and satisfying: Hearty enough to feel like a complete meal, especially when served with grains or crusty bread.

Ingredients

• 1 cup dried cannellini beans (or 2 cans, drained and rinsed)
• 4 cups chopped kale (stems removed)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• 4 cups vegetable broth
• Salt and black pepper, to taste
• 1 tablespoon apple cider vinegar
• Fresh lemon juice, from half a lemon
• Fresh parsley, chopped for garnish

Equipment

• Large pot or Dutch oven
• Colander (if using canned beans)
• Cutting board and sharp knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Optional: Blender or immersion blender (for a creamier texture)

Instructions

1. If using dried beans, soak them overnight in plenty of water. The next day, drain and rinse well. If using canned beans, simply rinse and drain.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.
3. Add the minced garlic, smoked paprika, and red pepper flakes to the pot. Stir frequently and cook for another 1-2 minutes until fragrant.
4. Add the soaked or canned beans and the vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer gently. If using dried beans, cook for about 45 minutes to 1 hour until tender. Canned beans only need about 15 minutes to meld flavors.
5. Meanwhile, prepare the kale by washing and chopping it into bite-size pieces. Remove tough stems for best texture.
6. Once the beans are tender, add the chopped kale to the pot. Stir well to combine. Cover and cook for another 10-15 minutes until the greens are wilted and tender.
7. Season generously with salt and black pepper. Stir in the apple cider vinegar and fresh lemon juice to brighten the flavors.
8. Optional: For a creamier texture, use a blender or immersion blender to puree a portion of the beans and kale, then stir back into the pot.
9. Garnish with freshly chopped parsley and serve hot.

Tips & Variations

“Don’t be afraid to experiment with different greens like collards, Swiss chard, or mustard greens for new flavor profiles.”

• Beans: Swap cannellini beans for black beans, navy beans, or chickpeas to change up the texture and taste.
• Greens: Use collard greens, mustard greens, or spinach if kale isn’t your favorite.
• Add smoky flavor: Incorporate a smoked paprika or liquid smoke for a deeper, smoky undertone.
• Spice it up: Add jalapeño or cayenne pepper for a spicy kick.
• Make it a stew: Add diced tomatoes and cook until thickened for a heartier stew-like dish.
• Protein boost: Add cooked quinoa or bulgur wheat to the pot for extra protein and texture.

Nutrition Facts

Serving Suggestions

This beans and greens recipe is wonderfully versatile and pairs well with a variety of sides. Serve it over a bed of fluffy brown rice or quinoa for a complete meal.

A slice of crusty whole-grain bread or cornbread on the side complements the dish beautifully, perfect for soaking up the flavorful broth.

For a more substantial meal, try pairing it with vegan sausage or your favorite plant-based protein. If you’re interested in more vegan-friendly options, check out our Jamaican Minced Beef Recipes or get creative with the Julie Marie Eats Recipes.

Conclusion

This beans and greens vegan recipe is a true testament to the power of simple, wholesome ingredients. It’s nourishing, flavorful, and comforting — all the things you want from a home-cooked meal.

Whether you’re a seasoned vegan or just looking to add more plant-based meals to your week, this recipe fits the bill perfectly.

With its rich combination of protein-packed beans and nutrient-dense greens, it supports your health while satisfying your taste buds. Plus, it’s easy enough to fit into any busy schedule and adaptable to whatever ingredients you have on hand.

Give it a try and enjoy a bowl of heartwarming goodness that celebrates the best of vegan cooking!

For more delicious, wholesome recipes, be sure to explore our Magic Dough Recipe or try baking the delightful Marzipan Challah Recipe. Happy cooking!

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